DessertMain Course

Cinnamon Swiss Roll With Eggnog Frosting

Let’s dive into this Cinnamon Swiss Roll!

Cinnamon Swiss Roll

Imagine a fluffy, moist cake with a hint of cinnamon, topped with the creamiest eggnog frosting, and then drizzled in a fantastic glaze. It’s a total showstopper!

This cake isn’t just about taste; it’s a visual feast too. The cinnamon swirls and glossy glaze make it a dessert you can’t resist sharing.

Perfect for cozy gatherings or any celebration, this Cinnamon Swiss Roll is a slice of pure happiness. So, let’s get baking!

TO MAKE CINNAMON SWISS ROLL, YOU WILL NEED.

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
  • tsp cloves
  • powdered sugar for rolling the cake

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:

  • 1 ½ cups powdered sugar
  • 2 tbsp eggnog

See the recipe card for full information on ingredients and quantities.

HOW DO YOU MAKE CINNAMON SWISS ROLL?

  • Bake the cake:

Step 1: Preheat the oven to 350. Line a jelly roll pan (the shallow ones that are 10 by 15) with foil, spray the foil (make sure you get the sides) with cooking spray and lightly dust it with flour.
Step 2: Beat the eggs on high until frothy, about five minutes. Add in the sugar, oil, and vanilla.
Step 3: In a separate bowl, whisk together your dry ingredients, the flour, salt, baking powder and spices, until combined. Now add them to your wet ingredients by folding them in.
Do not over mix.
Step 4: Pour the batter into your jelly roll pan. Gently move it over the pan to spread it evenly. Then bake for about 9 minutes.

  • Roll the cake:

Step 1: While the cake is baking spread a clean towel on the counter, sprinkle very liberally with powdered sugar making sure that no area of the towel that will see cake is showing.
Step 2: As soon as the cake comes out of the oven, flip it over onto the towel and peel away the tin foil carefully. Roll the cake up in the towel.
Step 3: Let the cake cool, rolled up in the towel, for at least an hour, but not longer than four hours.

  • Make the frosting:

Step 1: Beat the butter until fluffy.
Step 2: Then add the powdered sugar gradually, one cup at a time.
Step 3: Finally, add the rum and the eggnog.

  • Make the glaze: Whisk together the powdered sugar and eggnog.
  • Assemble the roll:

Step 1: When the cake is cool, unroll it.
Step 2: Gently frost the cake, making sure to cover the whole thing, though the thicker you add the frosting the more likely it will be to crack when you roll it back up.
Step 3: Roll the cake back up.
Step 4: Pour the glaze over the cake, sprinkle with ground cinnamon.
Step 5: Allow the glaze to set before slicing and serving. Enjoy your freshly baked Cinnamon Swiss Roll.

RECIPE NOTES AND HELPFUL TIPS:

After baking the cake, let it cool for a few minutes but while it’s still warm, gently roll it up in a clean kitchen towel. This helps the cake remember its shape and makes it easier to roll with the filling later.

Make sure your eggnog frosting is of a spreadable consistency. If it’s too thick, you can thin it out with a little milk. If it’s too thin, add more powdered sugar.

After rolling the cake with the filling, chill it in the refrigerator for at least an hour before slicing. This makes it easier to get neat, clean slices.

Have all your ingredients at room temperature before starting. This includes eggs, butter, and any dairy. Room temperature ingredients blend more smoothly and evenly.

Consider decorating the top with a sprinkle of cinnamon or a dusting of powdered sugar. You can also add some finely chopped nuts for texture.

NUTRITIONAL INFORMATION:

Yield: | Estimate the nutritional information for each serving:

Calories: 413kcal | Total Fat: 20.8g | Cholesterol: 111mg | Sodium: 121mg | Total Carbohydrates: 54g | Sugar: 45.4g | Protein: 4.7g | Calcium: 78mg | Iron: 1mg | Potassium: 163mg

FREQUENTLY ASKED QUESTIONS (FQAs):

1. Can I Make This Cinnamon Swiss Roll Ahead of Time?

Yes, you can prepare the cake roll a day ahead. Keep it refrigerated, and bring it to room temperature before serving for the best taste.

2. Can I Freeze This Cinnamon Swiss Roll?

Yes, you can freeze the cake roll without the frosting. Wrap it tightly in plastic wrap and aluminum foil. Thaw it in the refrigerator before frosting and serving.

3. Can I Use Store-Bought Eggnog?

Absolutely. If you’re short on time or don’t have homemade eggnog, store-bought is a convenient alternative.

4. How Do I Store Leftovers?

Store any leftover cake rolls in an airtight container in the refrigerator. They should be consumed within a few days for the best taste and texture.

Let’s Make This Delicious Cinnamon Swiss Roll!

Cinnamon Swiss Roll

And there you have it – this easy, yummy Cinnamon Swiss Roll is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

Cinnamon Swiss Roll With Eggnog Frosting

Sandra Myers Cinnamon Swiss Roll With Eggnog Frosting Cinnamon Swiss Roll With Eggnog Frosting Print This
Serves: 8
Nutrition facts: calories fat
Rating: 5.0/5
( 2 voted )

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 the cake
  • >>>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:
  • 1 ½ cups powdered sugar
  • 2 tbsp eggnog

Instructions

  • Bake the cake:

Step 1: Preheat the oven to 350. Line a jelly roll pan (the shallow ones that are 10 by 15) with foil, spray the foil (make sure you get the sides) with cooking spray and lightly dust it with flour.
Step 2: Beat the eggs on high until frothy, about five minutes. Add in the sugar, oil, and vanilla.
Step 3: In a separate bowl, whisk together your dry ingredients, the flour, salt, baking powder and spices, until combined. Now add them to your wet ingredients by folding them in.
Do not over mix.
Step 4: Pour the batter into your jelly roll pan. Gently move it over the pan to spread it evenly. Then bake for about 9 minutes.

  • Roll the cake:

Step 1: While the cake is baking spread a clean towel on the counter, sprinkle very liberally with powdered sugar making sure that no area of the towel that will see cake is showing.
Step 2: As soon as the cake comes out of the oven, flip it over onto the towel and peel away the tin foil carefully. Roll the cake up in the towel.
Step 3: Let the cake cool, rolled up in the towel, for at least an hour, but not longer than four hours.

  • Make the frosting:

Step 1: Beat the butter until fluffy.
Step 2: Then add the powdered sugar gradually, one cup at a time.
Step 3: Finally, add the rum and the eggnog.

  • Make the glaze: Whisk together the powdered sugar and eggnog.
  • Assemble the roll:

Step 1: When the cake is cool, unroll it.
Step 2: Gently frost the cake, making sure to cover the whole thing, though the thicker you add the frosting the more likely it will be to crack when you roll it back up.
Step 3: Roll the cake back up.
Step 4: Pour the glaze over the cake, sprinkle with ground cinnamon.
Step 5: Allow the glaze to set before slicing and serving. Enjoy your freshly baked Cinnamon Swiss Roll.

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