When cinnamon rolls and cake collide you get one of the best things I've ever tasted - Cinnamon Swiss Roll Cake. This recipe will be on repeat in our house and not just for the holidays, all year long.
Light and fluffy chiffon cake with a brown sugar butter spread and a whipped cream cheese frosting all rolled up into one delicious swiss roll cake.
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Eggs
- Sugar
- Milk
- Canola oil or vegetable oil
- All purpose flour
- Baking powder
- Cream of tartar
- Cinnamon
- Butter
- Brown sugar
- Vanilla extract
- Cream cheese
- Heavy cream
- Salt
- Powdered sugar
Equipment:
- 10" x 15" baking pan
- Parchment paper
- Large & medium mixing bowl
- Whisk
- Stand mixer or hand mixer
- Cooling rack
- Spatula
Instructions:
For the cake:
Preheat oven to 350 F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.
In a large mixing bowl, whisk the yolks with a hand whisk until lighter in color. Add the sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, oil and vanilla extract to the bowl. Whisk until incorporated.
In a separate bowl, whisk together flour, baking powder and cinnamon. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.
In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the sugar gradually while the mixer is running and continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform. Pour and scrape the batter into the prepared baking pan. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Slide the cake with the parchment paper backing into a wire rack. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invert everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top, followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan. Sprinkle powdered sugar on top of the cake and slowly roll up with the short side. Let cool in a roll shape.
For the spread:
Mix together all spread ingredients until smooth.
For the whipped cream cheese filling:
In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. Add sugar, salt and vanilla and whip until fully combined.
Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form.
Assembly:
Once the cake is cooled, spread the brown sugar mixture over the cake leaving a 1inch border around the top and bottom. Top the spread with the whipped cream cheese filling.
Lift the parchment paper edge that is close to you and start to roll the cake forward, moving the parchment paper along as you roll until the cake is shaped into a log. Press the cake firmly to reinforce the shape and transfer to a cake plate. Remove the parchment paper.
For the glaze(optional):
Mix all the glaze ingredients together and slowly pour over the rolled cake. Let the glaze set.
Like this recipe? Why not try these?
Cinnamon Swiss Roll Cake
Ingredients
Cake:
- 4 large egg yolks
- ¼ cup sugar for yolk mixture
- ¼ cup milk
- 3 tbsp canola oil
- 2 tsp vanilla extract
- ¾ cup all purpose flour
- ½ tbsp baking powder
- ½ tsp cinnamon
- 4 large egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar for egg whites
Spread:
- 6 Tbsp butter softened
- ½ cup brown sugar packed
- 2 tsp cinnamon
Whipped Cream Cheese Filling:
- 125 g cream cheese ½ block, room temperature
- ½ cup sugar
- pinch of salt
- ½ tsp vanilla extract
- ¾ cup heavy cream cold
Glaze: (Optional)
- 1 ½ cups powdered sugar
- 2 Tbsp milk
- ½ tsp vanilla extract
Instructions
Cake:
- Preheat oven to 350 F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.
- In a large mixing bowl, whisk the yolks with a hand whisk until lighter in color. Add the sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, oil and vanilla extract to the bowl. Whisk until incorporated.
- In a separate bowl, whisk together flour, baking powder and cinnamon. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.
- In the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the sugar gradually while the mixer is running and continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform. Pour and scrape the batter into the prepared baking pan. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- Slide the cake with the parchment paper backing into a wire rack. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invert everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top, followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan. Sprinkle powdered sugar on top of the cake and slowly roll up with the short side. Let cool in a roll shape.
Spread:
- Mix together all spread ingredients until smooth.
Whipped Cream Cheese Filling:
- In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. Add sugar, salt and vanilla and whip until fully combined.
- Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form.
Assembly:
- Once the cake is cooled, spread the brown sugar mixture over the cake leaving a 1inch border around the top and bottom. Top the spread with the whipped cream cheese filling.
- Lift the parchment paper edge that is close to you and start to roll the cake forward, moving the parchment paper along as you roll until the cake is shaped into a log. Press the cake firmly to reinforce the shape and transfer to a cake plate. Remove the parchment paper.
Glaze(optional):
- Mix all the glaze ingredients together and slowly pour over the rolled cake. Let the glaze set.
Notes
The sponge was absolutely perfect! I love the separate steps with the eggs. It makes all the difference in the world. I do pre-roll my sponge to let it cool which also makes a huge difference and not cracking when you unroll it to add the filling. The one thing I would say is that I found the heavy cream to make the cream cheese mixture much too runny. It just didn’t set up well no matter how long I left it in the fridge. I never got the stiff peaks either. The meringue I made out of the egg whites was perfect. So I know I’m not a total amateur. I have made this cake a few times. Somehow with the cream cheese mixture it was just not as thick as I wanted to give a good layer in the cake roll. I would either use less of the heavy cream, or add more cream cheese. I ended up adding the entire rest of the block of cream cheese and then finally got the thickness that I wanted for filling.
Hi Emily,
I'm so happy to hear you enjoy this cake. It's one of my favourites!
The heavy cream and cream cheese filling is supposed to be like a whipped cream texture to make it light and fluffy like a traditional roll cake. I'm happy you were able to adjust it to suit your needs better.
Thank you for commenting and happy baking!
Taryn