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1
Preheat oven to 350u00b0. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper or aluminum foil; set aside.
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2
Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 15 minutes on wire rack.
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3
Run metal spatula around edges of cake to loosen; sift 1 tablespoon confectioners sugar onto cake. Invert onto clean kitchen towel; remove parchment paper. Trim excess edges from cake, if needed.
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4
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
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5
Meanwhile, heat 4 tablespoons of Spread, brown sugar and cinnamon in 1-quart saucepan over medium heat, stirring frequently, until sugar is dissolved, about 8 minutes. Let stand 5 minutes.
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6
Unroll cake on cutting board, then evenly spread with cinnamon mixture. Cut carton from Breyers(R) Natural Vanilla Ice Cream with scissors. Arrange Ice Cream on its side, then slice crosswise into 8 slices. Arrange slices on cake leaving 2-inch border at one end of cake, pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
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7
Beat remaining 2 tablespoons Spread, cream cheese, 4 tablespoons of confectioners sugar, milk and vanilla until creamy in medium bowl with electric mixer; set aside.
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8
Remove towel from cake on cutting board. Cut into 12 slices with serrated knife and arrange on chilled serving platter or chilled dessert plates. Drizzle with cream cheese frosting.
