📖 Instructions

1. Alright, lets start with the cake! Preheat your oven to 350°F (175°C). This is super important – we want that oven nice and hot before the batter even thinks about going in.
2. Grease a 9x13 inch baking pan and line it with parchment paper, letting the excess hang over the sides. This makes removal a BREEZE. Trust me, you'll thank me later.
3. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Make sure everything is evenly distributed, no clumps allowed!
4. In a separate large bowl, beat 4 large eggs with 3/4 cup granulated sugar until light and fluffy. This might take a few minutes, but don't rush it – that airiness is key to a light cake.
5. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix – we don't want a tough cake.
6. Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it – ovens vary!
7. While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. This is where the magic happens – it prevents the cake from sticking when we roll it.
8. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Peel off the parchment paper carefully.
9. Starting from one of the short ends, roll the cake up tightly in the towel. Let it cool completely in the towel – this helps it hold its shape.
10. Now for the frosting! In a large bowl, beat 8 ounces cream cheese (softened) with 1/2 cup unsalted butter (softened) until smooth and creamy.
11. Add 3 cups powdered sugar and 1 teaspoon vanilla extract and beat until light and fluffy. Taste and adjust sweetness if needed – you're the boss!
12. Unroll the cooled cake carefully and spread the cream cheese frosting evenly over the surface. Don't be shy!
13. Reroll the cake tightly, without the towel this time. Wrap it in plastic wrap and refrigerate for at least 30 minutes to allow the frosting to set.
14. While the cake is chilling, let's make that churro topping! In a small bowl, combine 1/2 cup granulated sugar and 2 teaspoons ground cinnamon.
15. Remove the Swiss roll from the refrigerator and unwrap it. Brush the outside with melted butter.
16. Roll the buttered Swiss roll in the cinnamon-sugar mixture, making sure it's completely coated. This is the best part!
17. Slice the Swiss roll into 1-inch thick slices and arrange them on a serving plate. Prepare to be amazed!