1. Preheat the oven to 375°F. Lightly coat an 11 by 17-inch rimmed baking pan with cooking spray. Line with parchment paper, leaving a small overhang on the short sides. Spray with cooking spray.
2. For the cake roll: Beat the eggs on medium for about 5 minutes until thickened. Gradually beat in the granulated sugar. Reduce to low and beat in the vanilla and 1⁄3 cup water. Slowly add 1 cup of the flour, the baking powder, and salt and mix. Pour into the baking pan.
3. In a small saucepan, melt the butter. Stir in the brown sugar, cinnamon, nutmeg, and the remaining 2 tablespoons flour until smooth and blended. Drizzle over the cake batter and swirl in.
4. Bake for 7 to 9 minutes or until set. Let cool in the pan for
5 minutes. Lift the cake out and place it on a flat surface. Using the parchment paper, roll up the cake starting at the short end. Place on a wire rack and let cool for about 30 minutes.
5. For the filling: Beat the cream cheese on medium until smooth. Reduce to low and beat in the confectioners’ sugar and cinnamon. Increase the speed to medium-high and beat until the filling is light. Reduce to low and fold in the whipped topping until combined.
6. Carefully unroll the cake. Spread the filling over the cake, leaving a 1-inch border on the short ends. Carefully reroll the cake, peeling the parchment as you go. Place the cake on a serving platter.
7. For the glaze: Heat the cream and vanilla until warm. Whisk in the confectioners’ sugar. Drizzle over the cake roll. Slice and serve.