Cranberry Orange Roulade
Preheat oven to 350°F. 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 1/2 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.