The classic flavors of the breakfast pastry we know and love get all rolled into one delicious cake. Made with a cream cheese based filling and topped with homemade glaze this is the cake roll you didn’t know you needed in your life.
Author:Addie Gundry
Prep Time:25 minutes
Cooling Time:30 minutes
Cook Time:9 minutes
Total Time:1 hour 4 minutes
Yield:8-10 1x
Category:Bakery
Ingredients
Scale
Cake Roll
3 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla bean paste or vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon kosher salt
5 tablespoons unsalted butter
1/3 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Filling
8 ounces cream cheese, room temperature
1/2 cup confectioners’ sugar
1 teaspoon ground cinnamon
1 cup frozen whipped topping, thawed
Glaze
3 tablespoons heavy cream
1 teaspoon vanilla bean paste or vanilla extract
1 1/2 cups confectioners’ sugar
Instructions
Preheat the oven to 375 degrees F. Lightly coat an 11 by 17-inch rimmed baking pan with cooking spray. Line with parchment paper, leaving a small overhang on the short sides. Spray with cooking spray.
For the cake roll: Beat the eggs on medium for about 5 minutes until thickened. Gradually beat in the granulated sugar. Reduce to low and beat in the vanilla and 1⁄3 cup water. Slowly add 1 cup of the flour, the baking powder, and salt and mix. Pour into the baking pan.
In a small saucepan, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, and the remaining 2 tablespoons flour until smooth and blended. Drizzle over the cake batter and swirl in.
Bake for 7 to 9 minutes or until set. Let cool in the pan for 5 minutes. Lift the cake out and place it on a flat surface. Using the parchment paper, roll up the cake starting at the short end. Place on a wire rack and let cool for about 30 minutes.
For the filling: Beat the cream cheese on medium until smooth. Reduce to low and beat in the confectioners’ sugar and cinnamon. Increase the speed to medium-high and beat until the filling is light. Reduce to low and fold in the whipped topping until combined.
Carefully unroll the cake. Spread the filling over the cake, leaving a 1-inch border on the short ends. Carefully reroll the cake, peeling the parchment as you go. Place the cake on a serving platter.
For the glaze: Heat the cream and vanilla until warm. Whisk in the confectioners’ sugar. Drizzle over the cake roll. Slice and serve.
