Simple Mills Collab: Gingerbread Roll with Pecan Vanilla Frosting

Posted on by llbalanced
Simple Mills Collab: Gingerbread Roll with Pecan Vanilla Frosting
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12.11
This post is sponsored by and in partnership with Simple Mills. All opinions are my own!

It is often thought that people are either cooks OR bakers, but I beg to differ. I am an equal-opportunity food-creator, and I take great pleasure in creating both sweet and savory dishes from scratch.

The only exception to this sometimes occurs around the holidays, when I find myself responsible for an unusually high volume of dishes, particularly baked goods. In prior years, I’d never considered an alternative to rolling up my sleeves, turning on the Food Network and getting to work! When it came to sharing treats with my loved ones, I felt most comfortable endorsing my own recipes, for flavor and nutrition.

That is, until I discovered Simple Mills!

I have been a fan of Simple Mills since I ordered their Farmhouse Cheddar Almond Flour Crackers, which I discovered on Thrive Market.

Hooked on the crackers, I noodled around Thrive for other Simple Mills products. I rubbed my eyes and blinked twice, but it was real: staring back at me, an entire page of grain-free crackers, cookies and BAKING MIXES, all with fantastic reviews.

Simple Mills and I are on the same baking wavelength, using real-food, nutrient-dense ingredients such as almond flour, coconut flour, coconut sugar and arrowroot powder.

As a result, the fiber, protein and incredible taste of their baked goods leave you satisfied and satiated. 

You can imagine, then, how utterly thrilled I am to be collaborating with Simple Mills to bring y’all this recipe, which will help make your holiday mornings stress-free, scrumptious and allergy-friendly!

A hallmark of my childhood is a dutch baby that my mom made every year for Christmas. She would roll the light, custardy pancake into the shape of a "Yule Log", douse it with powdered sugar and drizzle on fresh lemon juice.

For my Simple Mills collaboration, I wanted to attempt a similarly festive treat; something welcome at Christmas or Hanukkah or any holiday table! I wanted it to be just decadent enough to tiptoe between dessert and breakfast. Gingerbread is one of my favorite flavors, with its marriage of warming spices and rich, earthy molasses—I knew it was a perfect foil to the creamy, dreamy Simple Mills Vanilla Frosting!

Using the Simple Mills Vanilla Cake Mix makes this Gingerbread Roll an absolute breeze, but it still tastes like an old family recipe whipped up from scratch. I served this at two Thanksgiving celebrations, and each time it was the crowd favorite!

Once you’re smitten with the Simple Mills Vanilla Cake Mix and Vanilla Frosting, don’t forget to check out all of their other amazing grain-free products.

A few tips and tricks to note for Gingerbread Roll Perfection:

  • Don't let the cake cool longer than 15 minutes before rolling; it will become less pliable and break more. Also, it's really ok if it does have some breaks/tears. The icing will hold it together.
  • For a dairy-free cream cheese frosting, you can whisk 3/4 cup Kite Hill cream cheese into the frosting before spreading. It will be a thicker layer...never a bad thing!
  • Want to amp up the protein? Add 2 scoops collagen peptides to the dry mixture! I love Vital Proteins brand.
  • Feel free to play with other frosting add-ins, such as dark chocolate chips (look for dairy-free, if needed) or dried cranberries!

 

 

 

 

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TOTAL TIME :20minutes20 minutes2hours
8servings
INGREDIENTS
  • 1/3 cup avocado oil, plus more for greasing
  • 3 large eggs (room temperature)
  • 2/3 cup canned full fat coconut milk
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 11.5 oz box Simple Mills Vanilla Cupcake & Cake Mix
  • 2 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup raw pecans
  • 1 10 oz container Simple Mills Vanilla Frosting
DIRECTIONS
  1. Preheat oven to 350 and line an 18x13" baking sheet with nonstick parchment paper, allowing an inch or so to overhang length-wise. Grease evenly with a teaspoon or two avocado oil. In a medium mixing bowl, whisk together remaining 1/3 cup avocado oil, eggs, coconut milk, molasses and vanilla extract. In a large mixing bowl, add Simple Mills Vanilla Cupcake & Cake Mix, cinnamon, nutmeg and ginger. Whisk to combine.
  2. Add wet ingredients to dry and mix until thoroughly incorporated. Spread batter onto baking sheet in an even layer. Bake for 20 minutes, or until the center is springy when touched lightly and doesn’t leave batter on your finger. *Keep the oven on 350.
  3. Allow to cool 10 minutes. Gently roll up the cake, starting from one of the shorter sides. It's ok if you see a few little tears. Refrigerate roll on baking sheet for 30 minutes. While cake is cooling, add pecans to a baking sheet and roast for 8 minutes, or until fragrant and slightly darkened in color. Allow to cool 10 minutes, then chop finely into small pieces. Add pecans to a mixing bowl, and stir in the container of Simple Mills Vanilla Frosting.
  4. Remove cake from the fridge and carefully unroll. Spread cake with pecan frosting in an even layer, then gently roll up again, this time without the parchment paper (gently remove as you roll). Refrigerate at least 1 more hour before slicing and serving. Store leftovers (if any!) in an airtight, glass container for maximum freshness. Roll will keep for 5 days in the refrigerator. ***NOTE: Because there is coconut oil in the frosting, it will be hard right out of the fridge. Allow roll to come to room temperature before serving, so the frosting is soft (time will depend on the room).
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