Cranberry Orange Roulade

Prep Time- 25 minutes

Total Time: 45 minutes

Serves 12-15

 

Cake

Filling

  • 1 cup cream cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 1 teaspoon fresh orange zest

For Garnish

  • Fresh Cranberries
  • Fresh Orange Slices
  • Powdered Sugar

 Directions

  • Preheat oven to 350 degrees.  Grease a 13 by 18 by 1-inch sheet pan with non-stick cooking spray then line the bottom of the pan with parchment paper. 
  • In a large bowl, stir together muffin mix, water, milk, oil, and eggs until blended. 
  • Gently fold in ONE can undrained cranberries into batter. Spread batter evenly into the sheet pan. 
  • Bake 20-22 minutes or until top is golden brown and a knife is inserted in the center and comes out clean. 
  • Lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of powdered sugar evenly over it.  When cake is finished baking, remove from the oven and carefully invert it onto the prepared towel. Peel away the parchment paper.
  • Carefully roll the warm cake and the towel together beginning at the short end of the cake. Allow to cool completely on a wire rack.
  • When cake is room temperature, make the filling: Use a mixer to beat together cream cheese, butter, vanilla, powdered sugar, and orange zest until smooth. Reserve ½ cup of filling. 
  • Gently unroll cake and spread with cream cheese filling and second can of undrained cranberries.  Reroll the cake in a spiral using the towel as a guide.  Trim the ends to make neat edges. 
  • Top with remaining frosting and sprinkle with fresh cranberries, orange slices, and a dusting of powdered sugar.  Chill for 20 minutes, slice and serve.

Seaside Baker

Seaside Baker, written by Jackie Bruchez, is a blog with all kinds of festive recipes. Jackie has always been fascinated by food, and about 5 years ago, Jackie's husband gifted her with a new camera and a domain name for Christmas. This is where The Seaside Baker came to life. Since then, Jackie has created more than 500 hundred drool-worthy recipes. Jackie loves to use her travels abroad and her Italian upbringing as her main sources of inspiration. You can find Jackie either in her own garden or at the Farmer's Market every Saturday followed by a full day in the kitchen on Sunday creating something delicious.

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