why does my swiss roll stick to the glad bake?

[yoyo]

I follow the recipe i.e. take swiss roll from oven and turn out onto sheet of glad bake, remove backing paper (also glad bake) and roll up using the sheet of glad bake, leaving until cool. When I unroll my swiss roll to fill, the skin of the sponge comes away with the glad bake which doesnt look very attractive. Any tips please