22 Irresistible Fall Cake Roll Recipes You’ll Love

Autumn is the season of cozy flavors, warm spices, and comforting desserts.

From pumpkin and apple to caramel and chai, fall-inspired cake rolls combine tender sponge, creamy fillings, and seasonal flavors into a show-stopping treat.

Whether you’re hosting a holiday gathering, baking for friends and family, or simply craving a sweet autumn indulgence, these 22 fall cake roll recipes offer something for every taste.

Each recipe is carefully crafted to showcase the rich textures and warm flavors of the season, making them perfect for dessert tables, afternoon tea, or festive celebrations.

22 Irresistible Fall Cake Roll Recipes You’ll Love

Fall is the perfect time to experiment with cozy flavors and impressive desserts.

These 22 fall cake roll recipes are not only delicious but also visually stunning, making them a delightful centerpiece for your autumn celebrations.

From pumpkin and apple to caramel and spiced chocolate, these cake rolls showcase the very best flavors of the season in every slice.

Whether you’re baking for family, friends, or a special occasion, these recipes are sure to bring warmth, comfort, and sweetness to your fall table.

Pumpkin Spice Cake Roll

This Pumpkin Spice Cake Roll is a soft, moist, and fluffy pumpkin sponge rolled with a creamy cinnamon cream cheese filling.

Perfectly spiced with fall flavors, it’s a showstopper dessert for any autumn gathering or cozy afternoon treat.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 4 large eggs, room temperature
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp cinnamon
• 1/2 tsp vanilla extract

Optional Topping:

• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat eggs and sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
4. Gently fold in pumpkin puree and vanilla until combined.
5. Gradually fold in the dry ingredients until fully incorporated, being careful not to deflate the batter.
6. Spread batter evenly in the prepared pan. Bake for 12–15 minutes, or until the cake springs back when lightly touched.
7. Immediately loosen the edges of the cake with a spatula and invert onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
8. Starting from a short edge, roll the cake with the towel inside. Let cool completely.
9. While the cake cools, prepare the filling: beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla; beat until creamy.
10. Unroll the cooled cake, spread the cream cheese filling evenly, then gently roll the cake back up without the towel.
11. Dust with powdered sugar before slicing and serving.

This Pumpkin Spice Cake Roll combines a tender, spiced sponge with a creamy, lightly sweet filling.

It’s perfect for bringing autumn flavors to your table and impressing family or guests with a beautiful presentation.

Apple Cinnamon Cake Roll

A soft vanilla sponge cake is rolled with a spiced apple filling in this Apple Cinnamon Cake Roll.

Sweet, tender apple pieces mingle with cinnamon cream, creating a dessert that captures the essence of fall in every bite.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 2 medium apples, peeled, cored, and finely chopped
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1 tbsp unsalted butter
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and grease lightly.
2. Beat eggs, sugar, and vanilla on high until thick and pale, about 5 minutes.
3. Sift together flour, baking powder, and salt; gently fold into the egg mixture until just combined.
4. Spread batter evenly in prepared pan and bake for 12–15 minutes.
5. While baking, prepare apple filling: melt butter in a skillet, add apples, brown sugar, and cinnamon; cook over medium heat until apples are tender. Let cool.
6. Roll the baked cake with a clean kitchen towel while still warm; set aside to cool.
7. For the cream cheese layer, beat cream cheese and butter until smooth. Add powdered sugar and beat until creamy.
8. Unroll the cooled cake, spread cream cheese mixture, then evenly distribute the apple filling. Carefully re-roll the cake.
9. Chill for at least 30 minutes before slicing for easier cutting.

This Apple Cinnamon Cake Roll is a delightful blend of soft sponge, creamy filling, and tender apple bites.

It’s an ideal centerpiece for a fall dessert table and a comforting treat for chilly autumn evenings.

Maple Pecan Cake Roll

Maple syrup and crunchy pecans elevate this moist sponge cake, rolled with a luscious maple cream filling.

The perfect combination of nutty, sweet, and tender textures makes it an irresistible fall dessert.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup finely chopped pecans

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup pure maple syrup
• 1/4 cup chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Beat eggs and sugar on high speed until thick and pale, about 5 minutes. Stir in vanilla.
3. Sift together flour, baking powder, and salt. Gently fold into the egg mixture until combined. Fold in chopped pecans.
4. Spread batter evenly in pan; bake 12–15 minutes until springy to touch.
5. Immediately loosen edges and roll the warm cake with a parchment-lined towel; cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, and beat until fluffy. Fold in chopped pecans.
7. Unroll cooled cake, spread filling evenly, then roll again. Chill before slicing.

This Maple Pecan Cake Roll is a nutty, sweet, and creamy fall dessert.

Its tender sponge and flavorful filling make it perfect for holiday celebrations or cozy autumn afternoons with a cup of coffee.

Chai-Spiced Cake Roll

This Chai-Spiced Cake Roll brings the warm, aromatic flavors of chai tea into a soft, fluffy sponge cake, paired with a lightly sweetened cream filling.

Cinnamon, cardamom, ginger, and cloves create a comforting autumn dessert perfect for tea time.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/8 tsp ground cloves

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Beat eggs and sugar on high speed until pale and fluffy, about 5 minutes. Stir in vanilla.
3. In a separate bowl, whisk together flour, baking powder, salt, and chai spices. Gently fold into the egg mixture until fully incorporated.
4. Spread batter evenly in the pan and bake for 12–15 minutes, until springy to touch.
5. Immediately loosen edges and roll the warm cake with a clean, powdered sugar-dusted kitchen towel; allow to cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
7. Unroll cooled cake, spread filling evenly, then gently roll back up. Chill before slicing.

This Chai-Spiced Cake Roll offers cozy autumn flavors in every bite.

The delicate spice blend complements the creamy filling, making it a perfect dessert for chilly fall afternoons.

Pumpkin Chocolate Cake Roll

A moist pumpkin sponge cake is enhanced with cocoa powder and rolled with a luscious chocolate cream cheese filling.

This dessert is perfect for chocolate lovers looking for a fall-inspired twist.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Beat eggs and sugar on high speed until thick and pale. Fold in pumpkin puree and vanilla.
4. Gradually fold in the dry ingredients until combined. Spread batter evenly in the pan and bake 12–15 minutes.
5. Immediately roll the warm cake with a kitchen towel dusted with powdered sugar; let cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar, cocoa powder, and vanilla, mixing until creamy.
7. Unroll cooled cake, spread filling evenly, then carefully roll back up. Chill before slicing.

This Pumpkin Chocolate Cake Roll balances rich chocolate with spiced pumpkin, creating a decadent autumn dessert that’s sure to impress friends and family.

Cranberry-Orange Cake Roll

This bright and festive Cranberry-Orange Cake Roll features a light sponge cake rolled with a tangy orange cream and sweet-tart cranberry filling.

It’s a refreshing fall dessert with a pop of color and flavor.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 orange

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tbsp fresh orange juice
• 1/2 cup chopped fresh or dried cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Beat eggs and sugar on high until thick and pale. Stir in vanilla and orange zest.
3. In a separate bowl, sift together flour, baking powder, and salt; fold into egg mixture until combined.
4. Spread batter evenly in pan and bake 12–15 minutes.
5. Roll the warm cake immediately with a powdered sugar-dusted towel; cool completely.
6. For the filling, beat cream cheese and butter until smooth. Add powdered sugar and orange juice; mix until creamy. Fold in cranberries.
7. Unroll cooled cake, spread filling evenly, then roll carefully. Chill before slicing.

Cranberry-Orange Cake Roll is a vibrant and festive dessert that balances sweet, tangy, and creamy flavors.

It’s perfect for fall celebrations or adding a splash of color to your dessert table.

Salted Caramel Cake Roll

This indulgent Salted Caramel Cake Roll features a soft vanilla sponge filled with a rich caramel cream and a touch of sea salt.

The combination of sweet and salty makes it an irresistible autumn dessert.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup caramel sauce
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
2. Beat eggs and sugar until thick and pale. Stir in vanilla.
3. Fold in flour, baking powder, and salt until smooth. Spread evenly in the pan and bake 12–15 minutes.
4. Roll the warm cake with a powdered sugar-dusted towel; let cool completely.
5. For the filling, beat cream cheese and butter until smooth. Add powdered sugar, caramel sauce, and salt; mix until creamy.
6. Unroll cooled cake, spread filling, then roll carefully. Chill before slicing.

The Salted Caramel Cake Roll offers a decadent balance of sweet and salty, with a creamy filling that pairs perfectly with the soft sponge, making it an ideal fall treat.

Spiced Pear Cake Roll

This Cake Roll combines tender pear pieces with warm spices inside a light sponge, rolled with a cinnamon cream cheese filling.

It’s a subtle, elegant dessert full of autumn flavors.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 1 cup peeled, finely chopped pear

Instructions:

1. Preheat oven to 375°F (190°C) and line a 10×15-inch jelly roll pan.
2. Beat eggs and sugar until thick. Stir in vanilla.
3. Whisk together flour, baking powder, salt, and spices; fold into egg mixture. Spread evenly and bake 12–15 minutes.
4. Roll cake in a towel dusted with powdered sugar; let cool.
5. Beat cream cheese and butter; add powdered sugar and cinnamon. Fold in pear.
6. Unroll cooled cake, spread filling, and roll back up. Chill before slicing.

The Spiced Pear Cake Roll is fragrant, lightly sweet, and beautifully textured.

It’s a sophisticated fall dessert perfect for special gatherings.

Maple Pumpkin Cake Roll

This Cake Roll pairs pumpkin sponge with a creamy maple filling, offering a rich autumn flavor with a smooth, melt-in-your-mouth texture.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan and grease lightly.
2. Beat eggs and sugar until thick. Add pumpkin and vanilla.
3. Fold in dry ingredients. Spread evenly and bake 12–15 minutes.
4. Roll the warm cake in a powdered sugar-dusted towel; cool completely.
5. Beat cream cheese and butter, add powdered sugar and maple syrup.
6. Unroll cooled cake, spread filling, roll carefully, and chill.

The Maple Pumpkin Cake Roll is sweet, spiced, and cozy.

Maple’s rich flavor complements the pumpkin perfectly, making it a must-have autumn dessert.

Cranberry Walnut Cake Roll

This festive Cake Roll features tart cranberries and crunchy walnuts in a light sponge with a creamy filling, creating a beautiful autumn dessert with texture and flavor.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup chopped walnuts
• 1/2 cup dried or fresh cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan.
2. Beat eggs and sugar until thick and pale. Stir in vanilla.
3. Fold in flour, baking powder, and salt; spread in pan. Bake 12–15 minutes.
4. Roll cake in a towel dusted with powdered sugar; cool.
5. Beat cream cheese and butter, add powdered sugar, walnuts, and cranberries.
6. Unroll cooled cake, spread filling, roll, and chill.

Cranberry Walnut Cake Roll is a festive, flavorful dessert that balances tart cranberries with nutty crunch, perfect for fall and holiday gatherings.

Caramel Apple Cake Roll

A fall classic, this Cake Roll combines caramel-coated apples with a soft sponge and cream cheese filling, giving every bite a sweet and fruity autumn delight.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 2 medium apples, peeled and diced
• 2 tbsp butter
• 2 tbsp brown sugar
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan.
2. Beat eggs and sugar until thick and pale. Add vanilla. Fold in flour, baking powder, and salt. Spread in pan and bake 12–15 minutes.
3. Cook apples in butter and brown sugar until tender; let cool.
4. Roll cake in towel with powdered sugar; cool completely.
5. Beat cream cheese and butter, add powdered sugar and vanilla. Fold in apple mixture.
6. Unroll cooled cake, spread filling, roll carefully, and chill.

Caramel Apple Cake Roll captures the essence of fall with tender cake, creamy filling, and sweet apple-caramel flavor—perfect for autumn celebrations.

Brown Sugar Pecan Cake Roll

This Cake Roll features a spongy cake with a sweet brown sugar and pecan cream filling, offering nutty, caramel-like flavors that epitomize fall desserts.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C). Line and grease a jelly roll pan.
2. Beat eggs and sugar until thick and pale. Stir in vanilla. Fold in flour, baking powder, and salt. Spread in pan and bake 12–15 minutes.
3. Roll warm cake in a powdered sugar-dusted towel; cool completely.
4. Beat cream cheese and butter, add brown sugar, and mix until creamy. Fold in pecans.
5. Unroll cooled cake, spread filling, roll carefully, and chill before slicing.

Brown Sugar Pecan Cake Roll combines nutty, caramel flavors with a tender sponge, creating a comforting dessert perfect for autumn and holiday tables.

Toasted Coconut Pumpkin Cake Roll

A soft pumpkin sponge cake is rolled with a creamy filling and sprinkled with toasted coconut for a nutty, slightly sweet crunch.

This dessert combines classic fall flavors with a tropical twist.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup toasted shredded coconut

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale and thick, then fold in pumpkin and vanilla.
3. Fold in dry ingredients until just combined. Spread evenly and bake 12–15 minutes.
4. Roll the warm cake in a powdered sugar-dusted towel; let cool.
5. Beat cream cheese and butter until smooth. Add powdered sugar and fold in toasted coconut.
6. Unroll cooled cake, spread filling, roll carefully, and chill.

Toasted Coconut Pumpkin Cake Roll offers tender cake, creamy filling, and nutty coconut crunch—a perfect blend of flavors for cozy autumn evenings.

Pear Almond Cake Roll

A light sponge cake is filled with tender pear slices and almond cream, giving a delicate yet flavorful dessert that’s perfect for fall entertaining.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp almond extract
• 1 cup peeled and finely chopped pear
• 1/4 cup sliced almonds, toasted

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick. Stir in vanilla. Fold in flour, baking powder, and salt. Spread evenly and bake 12–15 minutes.
3. Roll the warm cake in a towel dusted with powdered sugar; cool completely.
4. Beat cream cheese and butter until smooth. Add powdered sugar and almond extract, then fold in pear and almonds.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Pear Almond Cake Roll is an elegant dessert with tender sponge, fruity pear, and nutty almond cream—a sophisticated choice for fall gatherings.

Maple Chai Cake Roll

This Cake Roll combines the rich flavors of maple syrup and warming chai spices in a soft sponge with creamy filling, creating a dessert that’s perfect for chilly autumn evenings.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp cardamom
• 1/8 tsp ground cloves

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 cup maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale and thick. Stir in vanilla. Fold in flour, baking powder, salt, and spices. Spread evenly and bake 12–15 minutes.
3. Roll the warm cake in a towel dusted with powdered sugar; cool.
4. Beat cream cheese and butter until smooth. Add powdered sugar and maple syrup; mix until creamy.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Maple Chai Cake Roll delivers warm, spicy, and sweet autumn flavors in every bite—a comforting and aromatic dessert for fall.

Spiced Chocolate Cake Roll

A rich chocolate sponge infused with warm spices is paired with a silky chocolate cream filling, creating a decadent dessert with a hint of autumn warmth.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 tbsp cocoa powder

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick. Stir in vanilla. Fold in dry ingredients until smooth. Spread evenly and bake 12–15 minutes.
3. Roll warm cake in powdered sugar-dusted towel; cool completely.
4. Beat cream cheese and butter, add powdered sugar and cocoa powder until smooth.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Spiced Chocolate Cake Roll is a rich, aromatic dessert that combines chocolate indulgence with fall spices, making it perfect for cozy evenings.

Apple Cranberry Cake Roll

This Cake Roll combines tender apple pieces with tart cranberries in a soft sponge, filled with creamy filling, offering a sweet and tangy autumn dessert.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 cup finely chopped apples
• 1/2 cup chopped cranberries

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale and thick. Stir in vanilla. Fold in flour, baking powder, and salt. Spread evenly and bake 12–15 minutes.
3. Roll warm cake in a powdered sugar-dusted towel; cool.
4. Beat cream cheese and butter, add powdered sugar, then fold in apple and cranberry pieces.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Apple Cranberry Cake Roll is sweet, tart, and creamy, offering a vibrant fall flavor combination perfect for family desserts or holiday gatherings.

Honey Pecan Cake Roll

A tender sponge cake is rolled with a creamy honey-sweetened filling and crunchy pecans, delivering a nutty, aromatic, and cozy fall dessert.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 3 tbsp honey
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick and pale. Stir in vanilla. Fold in flour, baking powder, and salt. Spread evenly and bake 12–15 minutes.
3. Roll warm cake in a powdered sugar-dusted towel; cool completely.
4. Beat cream cheese and butter, add powdered sugar and honey. Fold in pecans.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Honey Pecan Cake Roll is a sweet, nutty, and creamy dessert that perfectly captures the flavors of fall, making it a delightful treat for any occasion.

Carrot Spice Cake Roll

This Carrot Spice Cake Roll is a moist, tender sponge infused with warm spices and finely grated carrots, rolled with a smooth cream cheese filling.

It’s a classic fall dessert that’s both comforting and flavorful.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup finely grated carrots

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick and pale. Stir in vanilla. Fold in flour, baking powder, salt, cinnamon, nutmeg, and grated carrots.
3. Spread evenly in pan and bake 12–15 minutes.
4. Roll warm cake in a powdered sugar-dusted towel; cool completely.
5. Beat cream cheese and butter until smooth, then add powdered sugar and cinnamon.
6. Unroll cooled cake, spread filling, roll carefully, and chill.

Carrot Spice Cake Roll is a warm, comforting dessert that pairs tender spiced cake with creamy filling—a perfect fall treat for family gatherings.

Pumpkin Cream Swirl Cake Roll

This Cake Roll features a soft pumpkin sponge swirled with sweet cream filling, giving each slice a beautiful marbled effect and rich autumn flavor.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan.
2. Beat eggs and sugar until thick. Fold in pumpkin and vanilla. Mix in dry ingredients. Spread evenly and bake 12–15 minutes.
3. Roll warm cake in a powdered sugar-dusted towel; let cool.
4. Beat cream cheese and butter, add powdered sugar and vanilla.
5. Unroll cooled cake, spread filling in swirls, roll carefully, and chill.

Pumpkin Cream Swirl Cake Roll is visually stunning and rich in flavor—a must-have dessert for autumn celebrations.

Apple Cinnamon Roll Cake

A light sponge cake is rolled with spiced apple filling and cream, delivering a soft, fruity, and aromatic fall dessert reminiscent of classic apple pie.

Ingredients:

For the Cake:

• 4 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt

For the Filling:

• 2 medium apples, peeled and finely chopped
• 2 tbsp butter
• 1 tbsp brown sugar
• 1/2 tsp cinnamon
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar

Instructions:

1. Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until thick and pale. Stir in vanilla. Fold in flour, baking powder, and salt. Spread evenly and bake 12–15 minutes.
3. Cook apples in butter, brown sugar, and cinnamon until tender. Cool.
4. Roll warm cake in powdered sugar-dusted towel; cool completely.
5. Beat cream cheese and butter, add powdered sugar. Fold in cooled apples.
6. Unroll cake, spread filling, roll, and chill.

Apple Cinnamon Roll Cake combines soft sponge, spiced apples, and creamy filling—a cozy dessert perfect for fall afternoons.

Brown Butter Pumpkin Cake Roll

Browned butter adds a rich, nutty flavor to this pumpkin cake roll, paired with a lightly spiced cream cheese filling.

It’s a decadent autumn treat with depth of flavor.

Ingredients:

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, browned and cooled
• 1 tsp vanilla extract

For the Filling:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Beat eggs and sugar until pale and thick. Stir in pumpkin, browned butter, and vanilla. Fold in dry ingredients. Spread evenly and bake 12–15 minutes.
3. Roll warm cake in powdered sugar-dusted towel; cool completely.
4. Beat cream cheese and butter, add powdered sugar and cinnamon.
5. Unroll cooled cake, spread filling, roll carefully, and chill.

Brown Butter Pumpkin Cake Roll is a rich, nutty, and creamy dessert with deep fall flavors—a perfect centerpiece for any autumn dessert table.