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a close up look at a cinnamon cake roll.
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5 from 4 votes

Cinnamon Cake Roll Recipe

Homemade Cinnamon Roll Cake is an easy and fail proof recipe for Swiss roll with a delicious cream cheese and cinnamon flavors. Great for parties and the holidays.
Prep Time45 mins
Cook Time12 mins
Rest for:1 hr
Total Time1 hr 57 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 10 Slices
Calories: 254kcal
Author: Amira

Ingredients

For the cake:

  • 4 large eggs room temperature, separated
  • 1 ½ teaspoon vanilla extract
  • ¼ teaspoon white vinegar
  • 6 Tablespoons warm water
  • 1 cup powdered sugar 100g
  • 1 cup All purpose flour 120g
  • 1 Tablespoon baking powder 10g

Filling:

  • ¼ cup unsalted butter room temperature
  • ½ cup cream cheese room temperature
  • ¾ -1 cup of powdered sugar
  • ½ teaspoon vanilla extract

Cinnamon Sugar mix:

  • 1 Tablespoon ground cinnamon
  • 2 Tablespoon sugar brown or granulated

Optional:

  • More powder sugar and/or ground cinnamon for dusting.
  • Caramel sauce, cream cheese sauce, chocolate sauce for decoration.

Instructions

  • preheat oven to 350F. Line a baking pan with parchment paper and spray lightly with oil then set aside.
  • In a clean bowl start by beating egg whites, vinegar with a teaspoon of the vanilla until it forms a stiff peak.
  • In another bowl, beat egg yolks, the rest of the vanilla and sugar until creamy and color turns into pale yellow.
  • Mix in the warm water.
  • Sift the flour with the Baking powder in a third bowl and gradually add to the egg yolk mixture and mix with a spatula until all the flour disappears.
  • Fold in the egg whites with slow gentle strokes.
  • Pour the batter in the prepared pan and bake for 12-15 minutes or until top is lightly golden.
  • 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.
  • In another small bowl combine cinnamon and sugar together.
  • Take the cake out of the oven and let it cool down for 5-10 minutes until able to handle.
  • Dust top of the cake with about two tablespoons of powdered sugar then invert into a clean kitchen towel or another big parchment paper.
  • Peel the parchment paper n top off of the cake. Spread the cream cheese filling over leaving about ½ inch from all the sides of the cake.
  • Sprinkle top with cinnamon sugar mix and roll the cake tightly with the help of the towel.
  • Cover the cake well from all sides with the towel or using a plastic wrap and let it cool completely then refrigerate for about an hour before serving.
  • Dust with more powdered sugar and cinnamon and drizzle some caramel lines over to decorate if desired.

Notes

  • You can use cocoa powder instead or with the ground cinnamon.
  • I recommend baking this in a 17x12 baking sheet. You can make it in a 13x6 but the cake will be too thick and might tear while rolling.

Nutrition

Calories: 254kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 194mg | Potassium: 63mg | Fiber: 1g | Sugar: 24g | Vitamin A: 409IU | Vitamin C: 0.03mg | Calcium: 105mg | Iron: 1mg