Fluffy Cinnamon Cake Roll
A warm, spiral treat that combines fluffy cake with creamy cream cheese frosting, perfect for any occasion.
Ingredients
For the Cake
- 4 large eggs Create structure and richness while helping bind the ingredients together.
- 1 cup granulated sugar Sweetens the cake and aids in achieving a light texture.
- 1/4 cup butter, melted Adds flavor and moisture to the cake batter.
- 1 cup gluten free flour Keeps the recipe gluten-free while providing structure.
- 1 teaspoon baking soda Acts as a leavening agent for a fluffy texture.
- 1 teaspoon baking powder Complements baking soda to ensure proper rise.
- 1 teaspoon cinnamon Infuses warm, sweet spice into the cake.
- 1/4 teaspoon nutmeg Adds a hint of nutty flavor to the spice mix.
For the Cream Cheese Frosting
- 8 oz cream cheese, softened Provides a creamy and rich frosting base.
- 1/4 cup butter, softened Enhances flavor and creaminess in the frosting.
- 2 cups powdered sugar Sweetens and thickens the cream cheese frosting.
- 1 teaspoon vanilla extract Adds warmth and depth to the frosting flavor.
- 1 teaspoon cinnamon, for topping Enhancing the flavor and presentation.
- 1 cup powdered sugar, for garnish Finishing touch on top of the cake roll.
Instructions
Preparation
- Preheat the oven to 350°F.
- In a bowl, whisk together sugar, gluten free flour, baking soda, baking powder, cinnamon, and nutmeg until no clumps are left.
- Add eggs and melted butter to the dry mixture and combine with a spatula until smooth.
- Pour the batter onto a parchment paper lined jelly roll pan, spreading it evenly.
Baking
- Bake in the preheated oven for 9-10 minutes until the cake is lightly golden and springs back when touched.
- Cover with a sheet of tin foil or another baking pan for 10 minutes to prevent drying out.
Rolling and Cooling
- Gently cover with another piece of parchment paper, roll up the cake while it’s warm, and cover with a kitchen towel to hold its shape.
- Allow the rolled cake to cool for at least an hour.
Frosting and Serving
- In another bowl, whisk together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese frosting evenly across the cooled cake, and sprinkle 1 tsp of cinnamon on top.
- Roll the cake up tightly, wrap with plastic wrap, and refrigerate for at least half an hour before serving.
- Before serving, sprinkle more powdered sugar mixed with cinnamon on top for a delightful finish.
Notes
Ensure eggs are at room temperature for better incorporation into the batter. Do not overmix the batter; a few lumps are okay. Roll the cake while it is still warm to prevent cracking.