Preheat your oven to 350°F (175°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.

In a large bowl, beat the eggs and sugar together until light and fluffy. Add the vanilla and mix until smooth.

In another bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture and stir until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, melt butter in a skillet over medium heat. Add the apples, brown sugar, cinnamon, and nutmeg.

Cook for 5–7 minutes, stirring often, until the apples are tender and caramelized. If you prefer a thicker filling, add cornstarch and cook for 1–2 more minutes. Remove from heat and let cool slightly.

Beat together cream cheese, butter, and vanilla until smooth.

Gradually add powdered sugar, mixing until light and fluffy. Add milk a little at a time until the frosting is soft and spreadable.

Once baked, remove the cake from the oven and invert it onto a clean kitchen towel dusted with powdered sugar.

Carefully peel off the parchment paper. Spread a thin layer of cream cheese frosting over the warm cake, leaving a small border around the edges.

Spoon the caramel apple mixture over the frosting. Gently roll the cake up from one short end to the other, using the towel to guide you.

Place it seam-side down on a serving platter.

Drizzle with caramel sauce and sprinkle lightly with cinnamon for that final autumn touch.

Chill slightly before slicing for neat swirls, then serve and enjoy!