In a medium to large saucepan, combine the granulated sugar and water. Cook over medium-low heat until the sugar is completely dissolved, about 3 to 5 minutes. Add the butter and let it melt.

Over medium heat, bring the mixture to a boil. Stop whisking and don’t whisk at all during this part to help avoid crystallization. Allow to boil until the mixture turns a deep golden copper color, about 10-15 minutes, maybe longer depending on your stove. Keep an eye on it, but do not stir. If needed, you can occasionally tip the pan from side to side to help things cook evenly.

Remove the pan from the heat and immediately add in the heavy whipping cream in a slow, steady stream. The caramel will bubble up quite a bit, so be careful with this step. Whisk quickly and well as you add the cream, whisking until well combined.

Add the vanilla extract and half a teaspoon of salt and whisk to combine. Add additional salt to your desired saltiness.

Allow the caramel sauce to cool. It will be fairly thin but will thicken as it cools. Store it in the fridge for up to two weeks.

Preheat oven to 350°F. Spray a 17×12-inch jelly roll sheet pan with baking spray and line just the bottom with parchment paper. Set aside.

Whisk the flour, baking powder, baking soda, spices, and salt together in a medium bowl and set aside.

Add the egg yolks, brown sugar, molasses, sour cream, oil, and vanilla extract to a large bowl and whisk until well combined.

Add the dry ingredients to the wet ingredients and gently whisk together until well combined, but don’t over-mix. Set aside.

Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.

Gently fold about 1/3 of the whipped egg whites into the batter to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.

Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.

Lay a thin hand towel flat on the counter and dust extremely well with powdered sugar. With the moisture and molasses in this cake, it tends to stick.

While the cake is hot, start at the shorter end of the cake and use the towel to slowly roll the cake. The towel should be rolled up inside the cake roll.

You can just set the cake roll aside to cool completely if you like. But to help avoid having the cake crack later, unroll and re-roll the cake a few times during cooling to help it keep its elasticity. It should take about 2-3 hours to cool, depending on the temperature of your home.

Unroll the cake carefully, releasing any areas stuck to the towel.

Warm the caramel sauce slightly until spreadable but still thick enough to stay in place. Drizzle and spread about ½ cup over the cake.

Spread the whipped cream evenly over the caramel sauce, leaving space at the edges for it to move as you re-roll the cake.

Wrap the cake roll in plastic wrap with the seam side down and refrigerate for at least an hour to firm up. If prepping ahead, refrigerate overnight.

When ready to serve, remove the cake from the plastic wrap and place it on a serving platter. Dust with powdered sugar and drizzle with caramel sauce.

Add whipped cream to a piping bag and decorate the cake roll as desired. Add gingerbread men, if using.

Store covered in the fridge. Best eaten within 3-4 days.