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.

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