Cinnamon Bun Cake Roll with Cream Cheese Frosting

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An easy and delicious Cinnamon Bun cake roll with tangy cream cheese frosting. I used Amoretti Natural Cinnamon Bun Artisan Flavor to recreate the cozy flavor of fresh baked cinnamon rolls in cake form! Full recipe + links to products are below.
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Amoretti Natural Cinnamon Bun Artisan Flavor: amoretti.com/products/cinnamo...
CINNAMON BUN CAKE ROLL RECIPE
Prep Time: 25 min Cook Time: 15 min Total Time (with cooling): 3 hrs
Yield: 10-12 slices
Cinnamon Bun Cake Roll
1 cup (118g) cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, room temperature, divided
3/4 cup (150g) granulated sugar, divided
2 Tablespoons (30ml) whole milk
1 teaspoon pure vanilla extract
1 Tbsp Amoretti Natural Cinnamon Bun Artisan Flavor
1/2 cup (60g) confectioners’ sugar
Cream Cheese Frosting
6 ounces (170g) full-fat brick-style cream cheese, room temperature
1/4 cup (56g) unsalted butter
2 cups (240g) powdered sugar
1 teaspoon pure vanilla extract
Pinch of salt
1 tsp Amoretti Natural Cinnamon Bun Artisan Flavor
Cinnamon-Powdered Sugar (for Dusting)
2 Tbsp powdered sugar
½ tsp ground cinnamon
Make the Cinnamon Bun Cake Roll
1. Preheat the oven to 350°F (177°C). Prepare a 10×15-inch jelly roll pan by spraying first with baking spray, then lining the bottom with parchment paper, then spraying the parchment paper with another coating of baking spray.
2. In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside. Separate the egg whites into a large bowl and add the yolks into a small bowl. Set the egg yolks aside.
3. Add ¼ Cup of the granulated sugar into the bowl with the egg whites. Beat on high speed until stiff peaks form, about 4 minutes.
4. When the egg whites have reached stiff peaks, transfer them into another bowl and set aside. In the same bowl you used to whip the egg whites (no need to clean), add the egg yolks, the rest of the sugar, whole milk, vanilla extract, and Amoretti Natural Cinnamon Bun Artisan Flavor. Beat together on high until light in color, 3-4 minutes.
5. Add half of the whipped egg whites into the egg yolk mixture and mix on low for 10 seconds, then repeat with the remaining egg whites. Add the flour mixture and beat on low until the batter is combined and uniform, about 1 min.
6. Spread the batter evenly into the prepared pan and bake for 15 minutes. The cake should spring back to the touch when it’s ready.
7. Meanwhile, spread out a kitchen towel on a flat surface and sprinkle with ½ Cup of powdered sugar. Immediately after the cake comes out of the oven, carefully invert it onto the towel, lift off the pan, and peel off the parchment paper. Starting with the narrow end, gently roll the cake up with the towel.
8. Allow the cake to cool completely rolled up in the towel. You can leave it at room temperature for several hours or place it in the refrigerator to speed up the process. Keep it in the refrigerator for up to a day if you want to continue the recipe at a later time.
Make the Cream Cheese Frosting
1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium-high until light, fluffy, and uniform (no lumps), about 5 min.
2. Turn the mixer to low speed and add the powdered sugar. Mix thoroughly and scrape down the bowl and paddle as needed. Add the vanilla and salt and mix on low for another minute, until fully combined and smooth.
3. Add about 1/2 Cup of the Cream Cheese Frosting into a separate small bowl and mix in 1 teaspoon of Amoretti Natural Cinnamon Bun Artisan Flavor. Set aside.
Assembly
1. If you stored the cake roll in the refrigerator, remove it for about 30 minutes to 1 hour prior to assembling so it can come back to room temperature before unrolling.
2. Once the cake is room temperature, gently unroll it. Spread the Cream Cheese frosting evenly on top. Place dollops of the Cinnamon Bun Cream Cheese frosting mixture on top and swirl it around.
3. Gently yet tightly roll the cake back up without the towel. If you’re not quite ready to serve it, wrap the cake roll in plastic wrap and store in the refrigerator for up to two days.
4. When you’re ready to serve it, mix together the ingredients for cinnamon-powdered sugar in a small bowl and dust the cake roll before slicing and serving.
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