Cinnamoroll Swiss Roll Cake Recipe

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Sure! Here’s a big, detailed recipe for a Cinnamoroll-inspired Swiss Roll Cake — complete with introduction, ingredients, instructions, methods, history, formation, conclusion, and even a touch of love from fans. This is a sweet tribute to Sanrio’s beloved character, Cinnamoroll, shaped into a dreamy dessert!

Cinnamoroll Swiss Roll Cake Recipe

Introduction

Whimsical, fluffy, and undeniably adorable, Cinnamoroll is a beloved Sanrio character known for his chubby cheeks, cinnamon roll ears, and sky-flying adventures. Today, we’re translating that sweet charm into a fluffy, cloud-like Swiss roll cake inspired by his name and essence. This dessert is more than just a treat — it’s a soft, creamy, pastel dream filled with vanilla whipped cream and a hint of cinnamon.

Whether you’re a die-hard Sanrio fan, a passionate baker, or just someone looking for a cute and delicious dessert, this Cinnamoroll Swiss Roll is a delightful project filled with joy, color, and fluff.

History of Swiss Roll (and Why Cinnamoroll?)

The Swiss Roll, despite its name, did not originate in Switzerland. It is believed to have originated in Central Europe in the 19th century, a rolled sponge cake filled with jelly, cream, or ganache. Over time, it spread globally, evolving in flavors, shapes, and styles — including Japanese roll cakes, which are airy, soft, and aesthetic.

Cinnamoroll, first introduced by Sanrio in 2001, became an instant hit thanks to his sweet personality, flying abilities, and café-themed stories. His name is derived from his cinnamon roll-shaped ears — the perfect inspiration for a Swiss Roll cake with a whimsical twist.

Ingredients

For the Sponge Cake:

  • 4 large eggs (room temperature)
  • 100g (1/2 cup) granulated sugar
  • 1 tsp vanilla extract
  • 80g (2/3 cup) cake flour (sifted)
  • 20g (2 tbsp) cornstarch
  • 1/4 tsp salt
  • 30ml (2 tbsp) milk (room temp)
  • 30ml (2 tbsp) vegetable oil
  • A few drops of sky blue and pink gel food coloring (optional for design)

For the Whipped Cream Filling:

  • 300ml heavy whipping cream (cold)
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon (for flavor and Cinnamoroll charm)
  • Optional: chopped strawberries, raspberries, or mini white chocolate chips

For Decoration:

  • Blue and brown icing pens
  • White chocolate (for ears or decor)
  • Powdered sugar (for dusting)
  • Marshmallows or fondant for clouds

Methods & Instructions

Step 1: Preheat and Prepare

  1. Preheat oven to 175°C (350°F).
  2. Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease it.

Step 2: Make the Sponge Batter

  1. In a large bowl, beat the eggs and sugar on high speed until thick, pale, and tripled in volume (about 6–8 minutes).
  2. Add vanilla extract.
  3. In a separate bowl, sift together cake flour, cornstarch, and salt.
  4. Gently fold the dry ingredients into the egg mixture in three additions.
  5. In a small bowl, combine milk and oil, then mix in a few tablespoons of batter to lighten. Fold this mixture back into the main batter.
  6. If making a design (Cinnamoroll face or hearts), remove a few tablespoons of batter, color it, pipe onto the parchment paper, and bake for 1–2 minutes before pouring the rest of the batter.

Step 3: Bake

  1. Pour the batter into the prepared pan and spread evenly.
  2. Bake for 12–14 minutes or until the top springs back when touched.
  3. Remove from oven and let cool for 1 minute.

Step 4: Roll the Cake

  1. While warm, turn the cake out onto a clean parchment sheet or towel.
  2. Gently peel off the baking paper.
  3. While still warm, roll the cake (short side) with the parchment/towel inside, and let it cool completely. This sets the shape.

Step 5: Whip the Cream Filling

  1. In a cold bowl, whip cream until soft peaks form.
  2. Add powdered sugar, vanilla, and cinnamon.
  3. Whip until medium-stiff peaks form.
  4. Fold in chopped fruit or chips if using.

Step 6: Assemble the Roll

  1. Unroll the cooled cake.
  2. Spread the cinnamon whipped cream evenly.
  3. Re-roll gently but tightly.
  4. Wrap in plastic wrap and refrigerate for at least 2 hours, or overnight.

Decorating (Formation of the Cinnamoroll Look)

  1. Trim the ends for a clean look.
  2. Dust with powdered sugar for a cloud effect.
  3. Use icing pens to draw Cinnamoroll’s face: blue eyes, pink cheeks, and a cinnamon swirl smile.
  4. Use white chocolate or fondant to create floppy ears, attach with a bit of frosting.
  5. Optionally, make a small marshmallow cloud to sit on top.

Lovers of the Cake & Character

Fans all over the world adore Cinnamoroll for his soft design, sweet personality, and gentle themes. He’s often seen in cafes, desserts, and cozy pastel aesthetics. Many fans bake and share Cinnamoroll-themed pastries, making him the perfect icon for this roll cake.

Bakers, cosplayers, kids, and kawaii lovers alike are enchanted by this cloudlike dessert that brings a character to life. Sharing this cake is an act of love — both for the art of baking and for the soft-hearted mascot himself.

Conclusion

This Cinnamoroll Swiss Roll is not just a dessert — it’s a dreamy, edible tribute to a character who brings smiles and comfort. Light as air, sweetly spiced, and decorated with love, it captures the magic of cute culture and the joy of sharing sweets.

Serve it at birthdays, anime tea parties, themed cafés, or just when you need a bit of soft cheer. This is a cake that flies on fluffy ears straight into the heart.

Would you like a printable version of this or maybe a kawaii illustration of the cake?

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