Name: Cinnamon Twirl Roly-Poly
Prep time: 40 min
Cook time: 40 min
Yield: 1
Ingredients: 3 large eggs, room temperature -; 3/4 cup sugar -; 1/3 cup water -; 1 teaspoon vanilla extract -; 1 cup all-purpose flour -; 1-1/2 teaspoons baking powder -; Dash salt -; 6 tablespoons butter, softened -; 1/2 cup packed brown sugar -; 2 teaspoons ground cinnamon -; Filling: -; 4 ounces cream cheese, softened -; 1/4 cup butter, softened -; 1 cup confectioners' sugar -; 1/2 teaspoon ground cinnamon -; 1 to 2 teaspoons half-and-half cream or 2% milk -; 1/4 cup finely chopped walnuts, optional -; Glaze: -; 1/4 cup butter -; 1-1/2 cups confectioners' sugar -; 1 teaspoon vanilla extract -; 2 to 3 tablespoons half-and-half cream or 2% milk -; 1/4 cup chopped walnuts, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon Twirl Roly-Poly

1. 3 large eggs, room temperature -

2. 3/4 cup sugar -

3. 1/3 cup water -

4. 1 teaspoon vanilla extract -

5. 1 cup all-purpose flour -

6. 1-1/2 teaspoons baking powder -

7. Dash salt -

8. 6 tablespoons butter, softened -

9. 1/2 cup packed brown sugar -

10. 2 teaspoons ground cinnamon -

11. Filling: -

12. 4 ounces cream cheese, softened -

13. 1/4 cup butter, softened -

14. 1 cup confectioners' sugar -

15. 1/2 teaspoon ground cinnamon -

16. 1 to 2 teaspoons half-and-half cream or 2% milk -

17. 1/4 cup finely chopped walnuts, optional -

18. Glaze: -

19. 1/4 cup butter -

20. 1-1/2 cups confectioners' sugar -

21. 1 teaspoon vanilla extract -

22. 2 to 3 tablespoons half-and-half cream or 2% milk -

23. 1/4 cup chopped walnuts, optional -

How to cook deliciously - Cinnamon Twirl Roly-Poly

1. Stage

Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment.

2. Stage

Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined.

3. Stage

Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

4. Stage

Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges.

5. Stage

For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down.

6. Stage

For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.