Preparation Steps

• Preheat oven to 350°F (175°C). Line a 10x15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
• In a large bowl, beat eggs and sugar until light and fluffy.
• In a separate bowl, whisk together flour and baking powder. Gradually add to the egg mixture, mixing until just combined.
• Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll up the cake in the towel. Let cool completely.
• For the filling, in a medium bowl, beat together softened butter, brown sugar, and cinnamon until smooth.
• Once the cake is cool, carefully unroll it. Spread the cinnamon-sugar filling evenly over the cake.
• Roll the cake back up tightly. Wrap in plastic wrap and refrigerate for at least 30 minutes to set.
• For the icing, in a medium bowl, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Add milk, one tablespoon at a time, until desired consistency is reached.
• Slice the cake roll into 1-inch thick slices. Spread icing over each slice. Serve and enjoy!