Stir batter just until combined. Pour batter into the jelly roll pan and spread into an even layer. Bake for 12 minutes and remove the cake from the pan using the overhang on the sides.
Lay cake on a large wood cutting board and gently roll the cake lengthwise.
Carefully transfer the cake to a cooling rack and let cool completely.
To prepare the filling,
combine confectioners sugar, cream cheese, butter, and vanilla extract in a medium bowl and whisk until smooth and creamy.
Carefully unroll the cake and spread the filling onto the cake, allowing for a small gap on all edges.
Reroll the cake and wrap it tightly with plastic cling wrap.
Chill in the fridge for 1 hour before serving.
When ready to serve, combine the glaze ingredients in a mixing bowl and whisk until smooth. Drizzle over the cake and slice.
ENJOY!
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