Biscuit Roll in 15 Minutes


  • 1 cup sugar (200 grams)
  • 1.25 cups all-purpose flour (150 grams)
  • 4 large eggs
  • vanilla sugar or vanilla extract (optional)

Cream Cheese Filling:

  • 1 cup cream cheese (250 milliliters)
  • 0.5 cup heavy cream (80 milliliters, 33-35%)
  • 0.5 cup powdered sugar (100 grams)

For Decoration:

  • Chocolate, berries, nuts (to taste)


  • Electric Mixer

    A must for achieving perfectly whipped eggs and smooth cream cheese filling. Tip: Start on low speed and gradually increase to prevent splattering.

  • Baking Sheet

    Choose a non-stick baking sheet for even cooking. Lining it with parchment paper greased with vegetable oil ensures easy removal.

  • Spatula

    Ideal for folding the flour into the egg mixture gently, preserving the airy texture.

  • Parchment Paper

    Essential for preventing the cake from sticking to the baking sheet. Grease it well to make rolling the cake seamless.


Step 1

Cake Preparation:

Beat the eggs with sugar until the mixture is fluffy.
Gradually add the flour and gently mix it in.
Pour the liquid batter onto a baking sheet lined with parchment paper.
Grease the parchment paper with vegetable oil.
Place in a preheated oven at 375-400°F (190-200°C) and bake for 10-12 minutes.

Step 2

Making the Cream Cheese Filling:

Combine all ingredients and beat with a mixer until smooth.
Make sure the cream and cheese are chilled before use.

Step 3

Assembling the Roll:

After baking, spread the cream cheese filling on the cake.
Roll the cake into a roll and let it soak for 2 hours.
Pour warm glaze or chocolate over the roll and decorate as desired.


⭐ **Presentation is everything!** Serve this Cream Cheese Cake Roll in style with these delightful serving ideas:

Sliced & Plated: Cut the cake roll into even slices and plate them with a garnish of fresh berries and a dusting of powdered sugar. Beautiful and delicious! 🍰🍓

Drizzled with Chocolate: Elevate the taste by drizzling warm melted chocolate over each slice. A sprinkle of chopped nuts on top adds a lovely crunch. 🍫🥜

Festive Touch: Decorate the roll with edible flowers, sprinkles, or gold dust for a festive occasion. It turns a simple dessert into a centerpiece! 🌸🎉


🥰 **Gluten-Free Variation:** Swap out the all-purpose flour for a gluten-free flour blend. Ensure it's a 1:1 substitution to maintain the texture.

🌱 **Vegan Variation:** Use flax eggs (1 tablespoon flax meal + 3 tablespoons water per egg) and a dairy-free cream cheese and whipped cream alternative. This way, everyone can enjoy this treat! 🥥❤️


  • I’m new to baking. What's the trickiest part of this recipe?

    The most challenging part can be rolling the cake without cracking. Make sure the cake is warm but not hot, and handle it gently.

  • How do I know if my eggs are whipped enough?

    You'll know the eggs are whipped enough when they turn pale and triple in volume. They should form ribbon-like folds when you lift the whisk.

  • Why is my cream cheese filling lumpy?

    This happens if the cream cheese or heavy cream wasn’t chilled properly. Ensure both are cold before mixing for a smooth texture.

  • How can I prevent the cake from cracking?

    Gently roll the cake while it’s still slightly warm. If it cracks, don’t worry! Covering it with chocolate glaze can hide minor imperfections.

  • Can I make this cake roll in advance?

    Absolutely! This cake roll can be made a day ahead and stored in the fridge. The flavors meld beautifully when it sits overnight.

  • How can I get a clean slice?

    For clean slices, use a sharp knife dipped in hot water. Wipe the knife clean between each cut to keep the slices neat.

Nutrition facts

Biscuit Roll in 15 Minutes
Recipe Yield:8 servings
Calories:Calories per serving
Calories (Min - Max):350 - 400
Total Fat:22g
Saturated Fat:13g
Total Carbohydrate:34g
Total Sugars:26g