Preheat oven to 350°

Mix dry sponge ingredients

In a separate bowl, mix the wet ingredients

Combine wet and dry ingredients

Cover an 18x13-inch sheet pan with parchment

Grease parchment paper with oil or non-stick spray

Poor sponge batter onto the pan and spread into an even layer

Bake for 14 minutes in a 350° oven

Remove from oven and quickly lift sponge from the sheep pan with the parchment

With the parchment paper still intact, carefully roll the sponge into a log

Let sponge cool for one Hour on a cooling rack

In a medium bowl, cream honey and softened butter with a hand mixer

Add cream cheese and real maple syrup, mix well

Mix in all remaining ingredients

Chill completed filling in the fridge while sponge cools

Carefully unroll the cooled sponge without forcing the end to unroll too much

Spread cream filling in an even layer leaving it slightly thinner towards the center of the roll

Re-roll sponge and place in fridge to cool for at least 30 minutes

Cut roll into one-inch pieces before serving