Cinnamon Maple Pecan Roulades

Cinnamon Maple Pecan Roulades wrap soft cinnamon cake around a whipped cream filling and maple-glazed pecans. This rolled brown sugar cake recipe layers textures, the sponge stays tender, the glaze sets with a slight sheen, and the pecans keep their crunch. I make it for Christmas baking trays, but it works just as well on a quiet afternoon with coffee.

A sponge cake that holds a tight swirl without breaking depends on two things. First, eggs and sugar must be beaten until thick and pale, at least five minutes. That structure replaces the need for oil or butter in the base.

Second, folding the dry ingredients by hand keeps the batter airy. I don’t rush this. It takes longer, but it prevents collapse. Most loaf cake recipes use denser batters, but a roulade sponge needs lift. A flexible sponge allows a clean roll with no cracking at the curve.

You’ll see the batter pour like a thick ribbon when it’s ready. Smooth it evenly in the pan and keep an eye on bake time. A minute too long, and it stiffens.

For a similar rolled technique, this Classic Yule Log follows the same principle, using cocoa for a darker base.

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The Maple Pecan Filling is the Centerpiece

This is where the flavor lands. Butter and maple syrup create a quick simmered glaze that coats the toasted pecans in under five minutes. I use Grade A dark maple syrup for depth. Golden syrup doesn’t have the same character here.

Toasting the pecans matters. Raw pecans taste soft and flat inside this roulade. Toasted, they bring contrast—firm texture and a richer base that stands up to the cream. You’ll know they’re ready when the kitchen smells like nutty butter.

If needed, swap walnuts in equal measure, but the result won’t be quite as sweet or structured.

For another maple-forward dessert with holiday flair, see this Gingerbread Christmas Log Cake.

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Ingredients That Build Flavor and Form

The sponge relies on eggs, not fat. That’s why room-temperature eggs are non-negotiable. Cold eggs won’t whip properly.

I use granulated sugar for sweetness and structure. Brown sugar adds moisture but weighs down the sponge. Keep it for the glaze.

The cinnamon lands in the glaze, not the sponge, so it hits clean without overdoing it. A touch of salt sharpens everything—don’t skip it.

Cream must be full-fat to whip. Lighter options don’t hold shape. I add powdered sugar only at the end, just enough to balance the syrupy pecans.

For a festive sponge base with more color, try this Vanilla Swiss Roll Recipe.

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Assembly Tips That Matter

Roll the sponge while warm. This sets the memory of the shape, preventing breaks later.

Let it cool fully before filling, or the whipped cream melts. I usually wait at least 30 minutes.

The maple pecan mix goes over the cream. Spread gently, without pressing, or you’ll tear the sponge. It doesn’t need to be perfect just even enough.

When re-rolling, guide with parchment. Keep the seam underneath. That anchors the shape.

If cracks happen, chill the cake before serving. The glaze and powdered sugar will cover most imperfections.

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How to Know It’s Done

A properly baked sponge springs back when touched and pulls slightly from the edges. It should not brown too deeply. Overbaked sponge turns rubbery and won’t roll.

If it sticks to the parchment, it’s underbaked. If it crumbles at the edge when rolled, it’s overdone.

Trust the texture. Your finger should leave no dent but bounce lightly off the surface.

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Storage and Make-Ahead Notes

Refrigerate the roulade after filling. It holds shape and flavor for up to 3 days.

Freeze without glaze if needed. Wrap tightly in parchment and plastic, then freeze flat for up to one month. Thaw in the fridge overnight.

Add glaze and powdered sugar just before serving.

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Practical Notes from Testing

Use a jelly roll pan, not a sheet pan. A too-large pan thins the sponge and overbakes it.

Chill your bowl and whisk before whipping the cream. It speeds the process and gives better structure.

Toast the pecans first, then glaze. If you skip toasting, the glaze softens them too much.

Roll tightly, but don’t compress. The swirl should show layers, not smush into a block.

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Ways to Adapt the Flavor

Add 1 tablespoon of bourbon to the maple glaze for a deeper profile.

Use orange zest in the cream for a fresher take. Half a teaspoon is enough.

Fold chopped dried cranberries into the whipped cream for tart contrast.

Swap the cinnamon for cardamom in the glaze for a Scandinavian variation.

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Save This Recipe and Share Yours

Pin this Cinnamon Maple Pecan Roulade to your holiday desserts board so it’s ready when you are.

Have a variation you like better? Share it in the comments. I’d love to hear how you make it your own.

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