Birthday Cake Roll Recipes

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Separate cans of dough into 10 rolls; refrigerate 2 icing containers. Cut each roll into 6 pieces; place in dish.
• In medium bowl, beat eggs, half-and-half, pumpkin, granulated sugar and pumpkin pie spice with whisk until blended. Pour over pieces in dish; stir to distribute mixture and coat pieces with egg mixture.
• Bake 35 to 39 minutes or until deep golden brown. Let stand 15 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until icing is drizzling consistency. Drizzle icing, and sprinkle pecans over top of bake.
• Meanwhile, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in powdered sugar, cinnamon and vanilla. Increase speed; beat mixture until stiff peaks from. Use large spoon for serving. Serve pieces with whipped cream.

Steps:

• Grease 13x9-inch pan or 2 (9-inch) round cake pans with shortening or cooking spray.
• In small bowl, mix warm water and yeast; let stand 5 minutes.
• In large bowl, mix cake mix and 2 cups of the flour. Add water-yeast mixture; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until it comes together in a ball. You may not need all of the flour. Cover with plastic wrap, and let rise in warm place until doubled, about 1 hour.
• Gently punch down dough, and then reshape into ball. On lightly floured surface, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon, brown sugar and rainbow sprinkles. Starting with 1 long end, tightly roll up dough into a log. Cut into 12 rolls.
• Place rolls in pan(s); cover with plastic wrap. Let rise about 30 minutes while you heat oven to 375°F.
• Bake 20-22 minutes for a 13x9-inch pan and 12-15 minutes for 9-inch round pans or until golden brown. Cool 5 minutes; spread with frosting. Sprinkle with additional sprinkles. Serve warm or at room temperature.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line all sides of a 17x12x1-inch baking pan with aluminum foil. Spray with cooking spray.
• Stir 1 cup plus 2 tablespoons flour, cocoa, baking powder, and salt together in a bowl. Set aside.
• Beat eggs in a large mixing bowl using an electric mixer until very thick and lemon-colored, about 5 minutes. Gradually beat in white sugar until combined. Blend water and vanilla extract into mixture on low speed until combined.
• Gradually sift flour mixture into egg mixture, beating just until batter is smooth. Pour batter into the prepared pan, spreading to corners.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.
• Cover a tray or pan with a paper towel and sprinkle it with confectioners' sugar. Loosen cake from the edges of the baking pan and carefully invert onto the sugared paper towel; cake will be bottom-side up. Carefully remove the aluminum foil from cake bottom, trimming off stiff edges if necessary.
• Roll cake from the narrow end while hot, bottom-side out, including paper towel. Cool completely on a wire rack, about 30 minutes.
• Unroll cake and remove the paper towel.
• Whip heavy cream in a large bowl using an electric mixer until stiff peaks are just about to form. Beat in confectioners' sugar and vanilla extract until peaks form, making sure not to overbeat as cream will become lumpy and butter-like.
• Spread whipped cream over cooled cake. Roll cake back up and sprinkle with 1 tablespoon confectioners' sugar.

Steps:

• Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray. Line pan with parchment paper; spray paper.
• In medium bowl, stir together flour and baking powder; set aside.
• In large bowl, beat egg yolks with whisk until smooth and creamy. Gradually add 1/2 cup of the sugar in a steady stream, beating until well mixed. Stir in vanilla. Gradually add flour mixture, beating until well blended. Stir in decors. Set aside.
• In second large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.
• Using rubber spatula, fold beaten egg whites into cake batter until thoroughly blended. Pour batter evenly into pan.
• Bake 12 to 15 minutes or until cake is golden brown and feels spongy when touched lightly in center. Remove cake from oven. Immediately turn cake over onto clean kitchen towel. Remove parchment paper. Starting with one short side of cake, roll cake and towel together tightly. Cool completely on cooling rack, about 30 minutes.
• Unroll cake and remove towel. Spread jam evenly over cake. Roll up cake. Cut into slices to serve.