Ingredients

The following ingredients have 4 Servings
  • Cake:
  • 3 eggs
  • 3/4 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
  • 1/3 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 2 Tbsp flour
  • __
  • Powder sugar for rolling
  • Filling:
  • 8 oz cream cheese (room temerature)
  • 1/2 cup powder sugar
  • 1 tsp cinnamon
  • 1 cup COOL WHIP topping
  • Glaze:
  • 1 1/2 cup powder sugar
  • 3 Tbsp heavy cream
  • 1 tsp vanilla

Instruction

  • 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 it's 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 (don't make it too tight and don't 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.