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    Home » Desserts » Cakes » Cinnamon Swiss roll

    Cinnamon Swiss roll

    Published: Feb 19, 2016 · Modified: Feb 14, 2018 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Supermoist and packed full with cinnamon and cream cheese filling, this is a finger liking cake that has been a center piece in our gatherings. Enjoy it with friends or better have it all for yourself 😋 with your afternoon tea or coffee.

    An infograph of Swiss roll recipe

    A close up of Cinnamon swiss roll slices on a plate with grapes

    We love anything and everything cinnamon. I'm discovering many ways to enjoy cinnamon roll like desserts each day and this recipe is one of the easiest roulades you can ever make.

    The cake is a foolproof, if you follow the steps correctly, there is no chance of failure here. This is a very delicious and easy coffee cake recipe.

    Easy coffee cake recipe

    I've fallen in love with Cinnabon from the first day it opened its doors in Egypt, way way back in the old days may be 12 years ago, I do not exactly remember. Let me make something clear here, Cinnabon in Egypt is much better than here in the US - or at least in Colorado-  they make the most heavenly delicious cinnamon and caramel sauce in the whole world.

    I do not know why it is so dramatically different than here- although it should not-, so a word of advice, if you happen to be in Egypt do not miss the chance to grab one of their rolls and make sure it is covered all over with all sorts of goodies, you'll thank me later.

    A close up of Cinnamon swiss roll slices on a plate

    My kids are crazy about anything cinnamon too, starting from cereal, pancakes, cinnamon roll, cinnamon layers , .. and this recipe is not different.

    This cake has never stayed in my home for more than 12 hours, it is usually gone sooner. My kids have it as a breakfast, snack, after dinner treat and all year long dessert, so I try to serve it along with some fruits to justify  having more than one piece.

    A piece of swiss roll cake covered in powdered sugar

    I've made it many times before when I had guests coming over or in potlucks and it is always a winner and everyone asks for the recipe. You do not really have to be that careful when unrolling this cake as actually it does not matter if it cracked, we'll dust it with some powdered sugar and it will take care of those cracks, so do not panic.

    I'll leave you now with the recipe and the video hoping that you'll have the chance to try it soon.

    Until next time, take care and Enjoy!!.

    A close up of Cinnamon swiss roll slices and grapes

    Cinnamon Swiss Roll

    Easy coffee cake recipe for cinnamon lovers.
    5 from 1 vote
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    Author: Amira

    Ingredients

    For the roulade

    • 4 eggs - separate the whites from the yolks we'll need both.
    • A dash of vanilla powder- almost 1/8 teaspoon.
    • 1/4 teaspoon white vinegar.
    • 1/4 cup lukewarm water.
    • 1 cup powdered sugar.
    • 1 cup A.P flour.
    • 1 Tablespoon baking powder.

    Filling

    • 1/3 cup unsalted butter.
    • 1/3 cup cream cheese.
    • 1 cup of powdered sugar.
    • 1/8 teaspoon of vanilla powder or 1/2 teaspoon of the liquid.
    • *Cinnamon powder.
    • More powder sugar for dusting.

    Instructions

    • Start by beating the egg whites with a dash of vanilla powder, it will foam, continue beating until it forms medium peaks.
    • In a bowl, whisk together the eggs yolks and vinegar. Add sugar and continue mixing.
    • Add the water and mix well.
    • Sift the flour with the Baking powder, gradually add to the egg yolk mixture and mix until all the flour disappears.
    • With a spatula, fold in the egg whites with slow gentle strokes.
    • Pour the batter in a prepared oven dish lined with parchment paper and sprayed with cooking spray.
    • Bake in a 350F pre-heated oven for 10- 12 minutes.
    • While the cake is in the oven, prepare the filling by beating all the ingredients together until you get a nice creamy filling and set aside in your fridge.
    • Place a clean tea towel on your kitchen counter-top and dust it with some powdered sugar, around 1/3 cup.After the cake is done, immediately flip it over the sugar coated towel. Remove the parchment paper and roll the cake using the towel, let it cool down covered for an hour or so until completely come to room temperature.
    • Unroll the cake and fill it with the cream cheese filling then sprinkle the top with cinnamon.
    • Roll the cake again, cover with plastic wrap and refrigerate for 2-3 hours before slicing.
    • Dust with more powdered sugar before serving.
    • Enjoy!

    Notes

    *You can use cocoa powder instead if you do not like cinnamon.
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Vaughan

      January 31, 2021 at 3:03 pm

      This looks great Amira! You give me kitchen courage with all that you cook.
      Appreciate you and love the fact, among many things, that I am learning about other culture's food- Egypt and the Middle East.
      There is so much good in the world and we need to continue to share. Food is a great way.
      Now, I do wonder if the Swiss actually came up with the 'Swiss Roll' cake!
      Doesn't matter, looks wonderful! Thanks.

      Reply
    2. John/Kitchen Riffs

      February 24, 2016 at 9:25 am

      I'm a real fan of cinnamon too. Might be my favorite spice (although cumin and coriander give it some real competition; and black pepper, of course). Anyway, great looking roll! And interesting that Cinnabon is much better in Egypt than here. Good tip! And good recipe -- thanks.

      Reply
      • Amira

        February 29, 2016 at 10:10 pm

        Thanks john for your comment. I love cinnamon but do not like much of the cumin just a little bit is enough for me.

        Reply
    3. Umm Hamza

      February 19, 2016 at 6:51 am

      السلام عليكم
      This is such a beautiful looking dessert. اللهم بارك
      I have to admit, I've only used my Swiss roll tin once since I bought it a few years ago.
      I want to try this recipe, one question - what size tin do you use?

      Reply
      • Amira

        February 20, 2016 at 10:49 pm

        I just used the usual pyrex 13x9 in pan.. to tell you the truth I did not know that such thing as " swiss roll pan" do exist hahahah... Thanks dear for the comment, Jazakom Allah Khairan.

        Reply
        • Umm Hamza

          February 24, 2016 at 12:17 am

          Jazaki Allahu khayran Amira I'll tag you in on instagram once I've made your Swiss roll in shaa Allah
          Wa alaykum assalaam

          Reply
          • Amira

            February 29, 2016 at 10:12 pm

            Thanks dear, I hope you'll like it. Actually I am on Instagram, recently I think I am the last one on earth to join and still did not fully use it!!!

            Reply

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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