• Preheat the oven to 375° and place an oven rack on the upper middle rung. Line a 10x15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray and a light dusting of flour. Measure the parchment paper to overhang the short edges by about 2-4 inches (this helps rolling later)
• In the bowl of a stand mixer, combine the sugar, brown sugar, molasses and eggs. Mix well.
• Add in the flour, baking soda, cornstarch, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Combine well - stopping the mixer and scraping the sides and mixing again.
• Pour into the prepared pan and spread into the corners.
• Place in the oven and bake for 10 minutes.
• Remove the cake from the oven and spray the long end of the parchment paper with non-stick cooking spray, then fold over the cake.
• While the cake is still hot, roll up the cake beginning at the end with the parchment folded over.
• Cool rolled cake on a cooking rack until completely cooled for about 30-40 minutes.

Filling:

• In the bowl of a stand mixer, combine the softened butter and cream cheese. Add in the vanilla and cinnamon and stir well.
• Beat in the powdered sugar until smooth and creamy.
• Unroll the cooled cake and spread the icing over the entire cake. Roll the cake back up, removing the parchment paper as you roll.
• Dust with confectioners sugar.
• Slice to serve.