Cinnamon Roll Cake Roll

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/3 cup Brown sugar
  • 2 1/2 tsp Cinnamon
  • 1 cup Cool whip topping
  • 1 1/8 cup Flour
  • 3/4 cup Granulated sugar, White
  • 1/8 tsp Salt
  • 1 Sugar, powder
  • 2 cup Sugar, powder
  • 2 tsp Vanilla

• Dairy

  • 5 tbsp Butter
  • 8 oz Cream cheese
  • 3 tbsp Heavy cream

• Liquids

  • 1/3 cup Water

Found on willcookforsmiles.com

Description

Ingredients

• Cake:
• 3 eggs
• ¾ cup white granulated sugar
• ⅓ cup water
• 1 tsp vanilla extract
• 1 cup flour
• 1 tsp baking powder
• ⅛ tsp salt
• __
• 5 Tbsp melted butter
• ⅓ cup brown sugar
• 1½ tsp cinnamon
• 2 Tbsp flour
• __
• Powder sugar for rolling
• Filling:
• 8 oz cream cheese, room temerature
• ½ cup powder sugar
• 1 tsp cinnamon
• 1 cup COOL WHIP topping
• Glaze:
• 1½ cup powder sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

• Cake:
• Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
• Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
• Slowly beat in granulated sugar.
• Lower speed to low and add water and vanilla extract.
• Still on low, slowly add flour, baking powder and salt. Beat just until batter is smooth.
• Pour into prepared pan and spread evenly.
• In a small sauce pot, over medium heat, melt butter. Stir in brown sugar, cinnamon and flour. Stir for a couple of minutes and then drizzle over the cake batter. Carefully swirl the cake batter.
• Bake for 8 minutes and touch the center of the cake to make sure its done.
• Run a spatula around the edges of the pan to loosen the cake. Let it rest for a few minutes.
• Generously sprinkle a clean kitchen towel with powder sugar. Carefully, turn the cake pan upside down onto the towel. Gently remove parchment paper. Trim off crusty edges if necessary.
• While the cake is still hot, gently roll cake with the towel from narrow end (dont make it too tight and dont press).
• Cool on a wire rack for at least 30 minutes.
• Filling:
• Beat cream cheese on medium-high speed, until smooth, 1-2 minutes.
• Lower the speed to low and beat in powder sugar and cinnamon.
• Turn up the speed back to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
• Turn speed back down to low and fold in COOL WHIP. Scrape sides and bottom of the bowl and fold until all mixed.
• Unroll cake carefully. Spread frosting all over the cake, leaving about an inch and a half one of the short ends(not the one you start rolling on).
• Carefully roll the cake back up (starting with the side that has filling to the edge) and place cake on the serving dish, seam down.
• Glaze:
• Warm up heavy cream and vanilla, but not too hot. Add powder sugar to the warmed heavy cream and whisk slowly, until all smooth. Drizzle all over the cake.