Cranberry Orange Roulade

PREP
25 mins
TOTAL TIME
45 mins
SERVINGS
12-15
For Cake:
2 Packages Krusteaz Cranberry Orange Supreme Muffin Mix
1 Cup Water
1/2 Cup Milk
2/3 Cup Oil
4 Eggs
For Filling:
1 Cup Cream Cheese, Room Temperature
2 Tbsp Butter, Room Temperature
1 Tsp Vanilla Extract
3/4 Cup Powdered Sugar
1 Tsp Fresh Orange Zest
For Garnish:
STEP 1

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.

STEP 2

In a large bowl, stir together muffin mix, water, milk, oil, and eggs until blended.

STEP 3

Gently fold in ONE can undrained cranberries into batter. Spread batter evenly into the sheet pan.

STEP 4

Bake 20-22 minutes or until top is golden brown and a knife is inserted in the center and comes out clean.

STEP 5

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.

STEP 6

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.

STEP 7

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.

STEP 8

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.

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