Fluffy Cinnamon Cake Roll with Cream Cheese Frosting
Ingredients
Fluffy Cinnamon Cake Roll
- 4 eggs *room temp
- 3/4 cup granulated sugar
- 2 tbsp butter melted
- 3/4 cup gluten free flour *90g
- 1/2 tsp baking soda 2g
- 1/2 tsp baking powder 2g
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
Cream Cheese Frosting
- 1 block cream cheese *softened
- 2 tbsp butter *softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- In a bowl, whisk together sugar, gluten free flour baking soda and baking powder, ground cinnamon nutmeg until no clumps left.
- Add eggs and melted butter. Combined with a spatula.
- Pour onto a parchment paper lined jelly roll pan. Spread evenly across the pan. Bake for 9-10 minutes.
- Once taken out of the oven, cover with a sheet of tin foil or another baking pan for 10 minutes, this can help prevent the cake from drying out.
- Gently cover with another piece of parchment paper, roll up and cover with a kitchen towel.
- Let it cool for at least an hour.
- This “pre-rolling” can help reducing the cake from breaking when rolling with cream cheese frosting.
- In another bowl, whisk together cream cheese, butter powdered sugar and vanilla extract with a hand mixer, until smooth.
- Spread it evenly across the cake.
- Sprinkle 1 tsp cinnamon across the frosting.
- Roll up again, tightly wrap with plastic wrap. And refrigerate for at least half an hour before serving.
- Sprinkle more powdered sugar mixed with cinnamon on top.