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Cinnamon Bliss Roll Cake

A delightful roll cake filled with cream and cinnamon sugar, perfect for any gathering or celebration.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 large eggs Make sure they are at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
For the filling
  • 1 cup heavy cream Make sure it is at room temperature
  • 1/2 cup powdered sugar For sweetness
  • Additional cinnamon and sugar mix For sprinkling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a jelly roll pan (10x15 inches) with parchment paper and lightly grease it.
  2. In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 4-5 minutes. Add vanilla extract and mix well.
  3. In another bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
  4. Gradually fold the dry ingredients into the egg mixture until just combined. Be careful to not overmix!
Baking
  1. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 12-15 minutes, or until lightly golden and a toothpick comes out clean.
  2. Once baked, sprinkle a clean kitchen towel with a layer of sugar. Flip the cake onto the towel and remove the parchment. Carefully roll the cake with the towel inside it. Let it cool completely while rolled up.
Filling and Assembly
  1. In a separate bowl, whip the heavy cream and powdered sugar together until soft peaks form.
  2. Once the cake is cool, unroll it gently and spread the whipped cream filling across the surface. Optionally, sprinkle additional cinnamon sugar on top before re-rolling the cake without the towel.
  3. Once rolled, slice the cake into portions and serve with any additional toppings of your choice!

Notes

For best results, use room temperature ingredients and chill your mixing bowl and whisk before whipping the cream. Store leftover cake in an airtight container for up to 3 days or freeze it for later.