The Cinnamon Cake Roll is a delightful and festive treat, perfect for any occasion. This recipe combines the warm spices of cinnamon, nutmeg, and cloves in a light and fluffy cake, filled with a rich eggnog buttercream frosting, and topped with a sweet eggnog glaze. It’s a heavenly dessert that will impress your family and friends.
Ingredients
For the Cake:
- 3 Eggs
- ¾ Cup Sugar
- 2 Tbsp Vegetable Oil
- 1 Tsp Vanilla Extract
- ¼ Tsp Salt
- ¾ Cup Flour
- 1 Tsp Baking Powder
- 1 Tbsp Cinnamon
- ¼ Tsp Nutmeg
- ⅛ Tsp Cloves
- Powdered Sugar (for rolling)
For the Frosting:
- ½ Cup Unsalted Butter (room temperature)
- 5 Cups Powdered Sugar
- ½ Tbsp White Rum or 1 Tsp Rum Extract
- ¼ Cup Eggnog
For the Glaze:
- 1½ Cups Powdered Sugar
- 2 Tbsps Eggnog
Instructions
Step 1: Prepare the Cake
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Mix Wet Ingredients: In a large mixing bowl, beat the 3 eggs on high speed for about 5 minutes until thick and lemon-colored. Gradually add the ¾ cup sugar, beating until the mixture is light and fluffy. Stir in the 2 tablespoons of vegetable oil and 1 teaspoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the ¾ cup flour, 1 teaspoon baking powder, 1 tablespoon cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and ¼ teaspoon salt.
- Fold Ingredients Together: Gently fold the dry ingredients into the wet mixture until well combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Step 2: Roll the Cake
- Prepare Rolling Surface: While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
- Roll the Cake: As soon as the cake comes out of the oven, loosen the edges with a knife and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting from the narrow end, roll the cake and towel together into a log. Cool completely on a wire rack.
Step 3: Prepare the Frosting
- Beat the Butter: In a medium mixing bowl, beat the ½ cup of room-temperature unsalted butter until creamy.
- Add Sugar and Flavors: Gradually add 5 cups of powdered sugar, beating well after each addition. Add the ½ tablespoon of white rum (or 1 teaspoon of rum extract) and ¼ cup of eggnog, and beat until the frosting is smooth and fluffy.
Step 4: Assemble the Cake Roll
- Unroll the Cake: Carefully unroll the cooled cake. Spread the eggnog buttercream frosting evenly over the cake, leaving a ½-inch border around the edges.
- Reroll the Cake: Roll the cake back up without the towel. Place the cake seam-side down on a serving platter.
Step 5: Prepare the Glaze
- Mix the Glaze: In a small bowl, whisk together the 1½ cups of powdered sugar and 2 tablespoons of eggnog until smooth.
Step 6: Glaze the Cake
- Apply the Glaze: Drizzle the eggnog glaze over the cake roll, allowing it to drip down the sides.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour before slicing and serving. This helps the flavors meld together and makes it easier to slice.
Cooking Notes
- Make Ahead: The cake roll can be made a day in advance. Store it in the refrigerator until ready to serve.
- Flavor Variations: Feel free to experiment with different fillings such as cream cheese frosting or whipped cream. For an extra festive touch, you can add a sprinkle of nutmeg or cinnamon on top of the glaze.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Can I use store-bought eggnog? Yes, store-bought eggnog works perfectly in this recipe. If you prefer homemade, that works too.
What if I don’t have a jelly roll pan? You can use a standard baking sheet, but make sure to adjust the baking time and keep an eye on the cake to prevent overbaking.
Can I freeze the cake roll? Yes, you can freeze the cake roll. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
Keto/Low Carb Version
For a keto-friendly version, substitute the flour with almond flour, the sugar with a keto-friendly sweetener like erythritol, and use a low-carb eggnog. Ensure all other ingredients are compliant with your dietary needs.
This Cinnamon Cake Roll is a festive dessert that’s sure to impress your family and friends. With its warm spices, creamy eggnog frosting, and sweet glaze, it’s the perfect treat for any holiday gathering or special occasion.
Try this Cinnamon Cake Roll recipe and let us know how it turns out! Share your photos and feedback in the comments below. Don’t forget to subscribe to our blog for more delicious recipes and cooking tips. Happy baking!
