Cinnamon Roll Cake Roll
A soft, fluffy cake rolled with a sweet cinnamon swirl and topped with powdered sugar and whipped cream. This easy cinnamon roll cake roll is a delightful treat for any occasion.
- Total time
- 35 min
- Servings
- 8
- Calories
- 180
- Protein
- 5g
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 whole large eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- ¼ cup powdered sugar
Instructions
- 1
Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
- 2
In a small bowl, whisk together the 3/4 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- 3
In a large bowl, beat the 4 eggs and 1/2 cup sugar with an electric mixer on high until thick and pale, about 3-4 minutes. Beat in 1 teaspoon vanilla extract.
- 4
Gently fold the flour mixture into the egg mixture until just combined. Pour the batter into the prepared pan and spread evenly.
- 5
Bake for 8-10 minutes, until the cake springs back when touched. While hot, dust the top with 1 tablespoon cinnamon and 1/4 cup powdered sugar.
- 6
Roll the cake tightly from a short end, using the parchment to help. Let it cool completely on a wire rack.
- 7
Slice and serve with whipped cream on top.
Tools you’ll need
- 10x15-inch jelly roll pan
- parchment paper
- electric mixer
- mixing bowls
- whisk
- spatula
- wire rack
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