Preheat your oven to 375°F. Line a smaller nonstick pan (about 11x7) with parchment paper or a silicone mat.
Whisk your dry ingredients for the rolls together in a large mixing bowl and then mix in the wet ingredients in until fully incorporated.
Spread the batter evenly onto the pan into a long rectangle, covering up the entire pan. Bake for 12-15 minutes or until the top of the cake springs back when touched.
Immediately loosen the cake and flip over onto a kitchen towel. You can sprinkle some flour or monk fruit on the towel to prevent sticking as well.
Roll up the roll and kitchen towel together and allow to cool. The quicker you get the warm cake out and rolled up, the better so it doesn’t crack up! If you cooked your cake on parchment paper, you can roll it up directly in that as well.
In the meantime, make your filling by beating all filling ingredients until smooth.
Carefully unroll the cake and spread the filling onto the cake. Roll it back up and refrigerate for 30 minutes wrapped in plastic wrap.
Cut into 16 rolls and enjoy!
Servings 16
Serving Size 1 Roll
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.