Swiss Rolls from Scratch!

Now, Swiss Rolls, hands down, are the best junk food ever. Well, wait, I take that back…. They are the SECOND best. (Cupcakes are #1 ūüėČ ) I don’t eat them anymore, because of the processed foods, but I loved them as a child. My mother would buy them for all of us, while my brother enjoyed the oatmeal pies.

I still remember my mother and I having them for breakfast, because we loved them so much. Now, they are best in the fridge. Once they are cold, the sweetness (in my opinion) gets even stronger and richer. I still laugh thinking about how many times I actually would hide them in the fridge, so my mother couldn’t get the last one. OHHH, but I was good at finding her’s though. Nothing beats finding a hidden snack, when you weren’t even looking for it. :)

As an adult, I don’t eat processed junk food anymore, and no I don’t hide food in the fridge. Well, wait, I love you honey, but I do hide some food from you. :) I DON’T MEAN TO! :) I just forget to take it out and leave it in the open so you can grab them. :) Hehe.

Now, my swiss roll cakes are richer. They are far better than the store bought, and they do take some time to make. So, with this recipe, take your time, and really enjoy the process.

From my kitchen to yours, I bring you….

Swiss Rolls

recipe adapted by:

Brownie Base:

1 cup of semi-sweet chocolate chips

1 cup milk chocolate chips

1 stick of butter (half a cup)

3/4 cup light brown sugar

3/4 cup sugar

4 eggs

1 tsp vanilla

1 cup of wheat flour

1 teaspoon of salt

1. First, preheat oven to 325F. Then, select a 9X13 baking pan, place cookie sheet in pan.

2. Now, get a small pan and melt the chocolates and butter together. Once the ingredients become liquid, take away from heat. (DO NOT BOIL!) Let the mixture rest until it gets to room temperature.

3. In the mixing bowl, pour sugars, crack eggs, and mix until well combined.

4. Pour vanilla,  salt, and wheat flour into wet mixture and mix until it gets more like a dough consistency. Then, pour cooled chocolate and mix until all ingredients come together.

5. Pour batter into prepared baking pan and then bake for 50-55 minutes. (When brownies are ready, a toothpick-once stuck in the middle-comes out clean.)

Brownies will be soft and moist. Once you have removed them from the oven, you must let them rest a few minutes before you place on cooling rack. When it has been placed on cooling sheet, let rest for 20 minutes. You want to make sure the brownie base has cooled before cutting into squares, so it will be a strong base for the icing.

It’s no fun having melted icing as the center filling. Ha.

While the brownies are cooling, let us go make the icing!

Cream Filling

(recipe adapted by:

3 sticks of  butter -room temp. (1 1/2 cups)

1/2 cup shortening/lard

7 1/2 cups sifted powdered sugar

1/2 cup whole milk

1. You first want to make sure that butter is room temp. Once the butter is no longer cold, place into mixer and add shortening/lard. Mix on medium high until well combined and creamy.

2. While butter is mixing, shift powdered sugar and put aside. Once the butter mixture is creamy, turn mixer off, and slowly add powdered sugar, (small groups at a time) and mix. Once all the sugar has been added and mixed with butter mixture, add milk.

3. Mix all ingredients on medium high! Let mix for a few minutes. (If it is not becoming creamy, add a little bit of milk-NOT TO MUCH, this will help loosen the sugar) You want to make sure the icing is creamy and well combined.

4. Once the icing has formed, place in the fridge for 30 minutes.


Go back to brownies, and ¬†cut into 18-24 brownies. You don’t want the brownies to be TOOO large. (These will be sinfully good, so average size brownies-possibly even smaller would be best)

Then get two wax sheets, icing, a spoon, and rolling pin.

First, lay down one wax paper, place a brownie on top, lay wax paper on top, and roll the brownie out until it is thin. (BE GENTLE) Once the brownie has been rolled out and thin, get spoonfuls of icing and GENTLY spread icing onto the brownie. (I always try to get icing to close to the outer edge. You don’t want to go to the complete edge, it gets quite messy. It really depends on you how much of icing you put in your brownie. Some people like more icing some don’t like as much icing.)¬†

Now, lightly roll the end of the brownie to the center, slowly, and roll until the brownie has completely been wrapped together. Then cut edges off to make for a cleaner finish. Then, wrap with plastic wrap and put in containers. Repeat with all brownies until all completed. When all brownie bases and icings have formed our amazing swiss rolls, place in fridge for at least 30 minutes before consuming. Believe me, it’s worth it. :)

Oh, don’t forget, hide a few. :)





Leave a Reply

You must be logged in to post a comment.