Description: This Cinnamon Cake Roll is a soft and fluffy sponge cake filled with a luscious cinnamon cream cheese filling. Rolled to perfection and dusted with powdered sugar, it’s the ultimate dessert for cinnamon lovers! Perfect for holidays, brunch, or any sweet craving.
Ingredients
For the Cake:
- 3/4 cup (95g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 4 large eggs
- 3/4 cup (150g) granulated sugar
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp cinnamon
- 1 cup (240ml) heavy whipping cream
Instructions
Make the Cake:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and cinnamon.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar together until thick and pale, about 5 minutes. Gently fold in the dry ingredients.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when touched.
- Roll the Cake: Turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake tightly in the towel and let it cool completely.
Make the Filling:
- Whip Cream Cheese: In a bowl, beat the cream cheese, sugar, and cinnamon until smooth.
- Whip the Cream: In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Assemble the Roll:
- Fill the Cake: Unroll the cooled cake and spread the filling evenly over it. Carefully re-roll the cake, without the towel, and place seam-side down.
- Chill: Refrigerate for at least 1 hour to set. Dust with powdered sugar before serving.
Tips
- Use parchment paper to prevent the cake from sticking to the pan.
- Roll the cake while it’s still warm to avoid cracking.
- Store the cake roll in the refrigerator for up to 3 days.
Nutrition Information (Per Slice, Approx. 10 Slices)
- Calories: 260
- Protein: 4g
- Carbohydrates: 22g
- Fat: 17g
- Sugar: 15g
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