Rolled cakes

I always use a chiffon cake when I make rolled cakes and I never get cracking. You just need to make sure its not over baked or dry. It doesn't need to be rolled up while hot....just bake, cool, fill and roll.

What recipe have you tried? I've noticed with most recipes, a little cracking is normal and the key to minimizing cracking is to roll in a clean tea towel immediately after removing from the oven. Over-baking the cake can also contribute to the cracking, as this would dry out the cake and you need it be baked just right to keep that suppleness for rolling.