Spice Roll with Caramel Sauce

The Great British Baking Show has made me a more creative – and adventurous – baker. I’m on vacation this week, and between errands, cleaning, and yoga, I’ve spent some time checking out the latest season. Inspired by various treats, I made this spice roll and caramel sauce.

While the contestants on the GBBS don’t roll their cakes in towels, choosing instead to cool them, then roll them, this method works best for me. I’ve come a long way from my very first pumpkin roll, achieving a nice spiral (see below). In hindsight, the maple cream cheese filling could have used a bit more maple syrup – it’s not as strong a maple flavor next to the rather strong spices in my cake. The entire treat is still delicious, though.


For the cake

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon apple pie spice
  • 4 eggs, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

For the filling

  • 4 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 2 tablespoons maple syrup

For serving


Preheat oven to 400 degrees. Line a 10 x 15 x 1 pan with parchment. Place a lint-free tea towel on a heatproof surface (I use a cutting board) near your oven and dust it with powdered sugar.

In a small bowl, sift together flour, baking powder, salt, and apple pie spice; set aside. In a mixer fitted with the whisk attachment, beat eggs until foamy, then slowly add the sugar, beating on medium speed until the mixture is thick and a light lemon color, about 5-7 minutes; add vanilla just before you stop beating. When the batter is done, it will fall from the whisk in a ribbon, then mound on top of the batter before blending back in. Gently fold the flour mixture in (I used my whisk attachment for easy clean-up).

Pour batter into prepared pan, spreading with a spatula to create an even layer. Bake for 12-14 minutes, until the top springs back when you touch it. Remove from oven, then quickly and carefully flip your cake onto the powdered sugar-sprinkled tea towel. Gently peel the parchment away – I needed to use an offset spatula to prevent some of the cake from sticking to the parchment. Starting at one of the short ends, roll the cake up in a tight spiral and allow to cool on a wire rack completely before filling.

To make the filling, beat cream cheese and butter on medium speed for about 2 minutes. Add powdered sugar and beat on low, then medium speed, until completely combined. Add maple syrup and beat to combine.

Carefully unroll the cake and add filling, then re-roll and wrap in plastic. Refrigerate for about 1 hour before serving; serve with caramel sauce. Store in the refrigerator.

Behold, a lovely spiral!



Caramel Sauce

Caramel is one of my favorite flavors, and making your own caramel sauce is probably easier than you think. The keys to caramel are attention, timing, and fearlessness. Read through the recipe a few times, then have all your ingredients ready to add. Keep an eye on your mixture, and don’t worry if the mixture seizes a bit when you add the heavy cream – just keep stirring, and it will become smooth. Most of all, don’t be afraid – the worst thing that happens is you have to start over.

I don’t usually include the step-by-step photos in my blog posts, but since caramel-making instructions can be vague, I wanted to give you a visual – pictures are below. Good luck!


  • 1 cup sugar
  • 1/3 cup water
  • 3/4 cups heavy cream
  • 2 tablespoons butter, cut into 1-tablespoon pats


Place sugar in a medium saucepan; shake gently to form an even layer. Add water, but don’t stir; allow the water to completely moisten the sugar, then place over medium heat.

Allow mixture to cook to dissolve the sugar; it will look cloudy (step 1). Once the sugar dissolves completely, allow the mixture to cook on medium-high until it turns an amber color, which can take 5-10 minutes; mine began to turn amber around 6 minutes into cooking and I gently shifted my pan a bit to keep the heat even as the mixture began to darken (step 2). When the mixture is almost evenly browned (step 3 – I pulled mine when all but the very center of my mixture had turned amber), remove from heat. Very carefully add heavy cream, stirring well, then add butter and continue to stir until completely smooth (step 4). The mixture will bubble up when the cold cream hits the hot sugar mixture, so watch out for splashes and be careful not to get burned.

Allow mixture to cool to room temperature, then store in an airtight container in the refrigerator. Caramel will last in the fridge for about 1 month.

Step 1










Step 2









Step 3









Step 4