Preheat your oven to 350°F (175°C). In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth.

Pour the batter onto a greased baking sheet and bake for 25–30 minutes or until a toothpick comes out clean. Let it cool for about 10 minutes.

While warm, lift the cake using parchment paper and gently roll it into a log shape. Allow it to cool completely for about 30 minutes.

In a separate bowl, beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy.

Once the cake is cooled, unroll it and spread the cream cheese filling evenly. Add pecans if desired, then roll it back tightly and refrigerate for at least 1 hour.

Unwrap the dessert roll, dust with powdered sugar, and slice into pieces. Serve on a platter and drizzle with sauce if desired.