Cinnamon Twirl Roly-Poly Recipe

Cinnamon Twirl Roly-Poly Recipe
Cinnamon Twirl Roly-Poly Recipe photo by Taste of Home
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Cinnamon Twirl Roly-Poly Recipe

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My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 3 large eggs
  • 3/4 cup granulated 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 whole 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 whole milk
  • 1/4 cup chopped walnuts, optional

Directions

Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
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.
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 paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges.
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.
For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, about 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. Yield: 12 servings.

Test Kitchen tips
  • This easy-to-make cake is perfect for the holidays since it can be made at least a day ahead.
  • It's important to let the cake cool completely while it's rolled up. You'll find it easier to roll after it's been filled.
  • Originally published as Cinnamon Twirl Roly-Poly in Taste of Home November 2017

    Nutritional Facts

    1 slice: 396 calories, 18g fat (11g saturated fat), 93mg cholesterol, 341mg sodium, 56g carbohydrate (47g sugars, 1g fiber), 4g protein.

    • 3 large eggs
    • 3/4 cup granulated 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 whole 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 whole milk
    • 1/4 cup chopped walnuts, optional
    1. Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment paper; grease paper.
    2. 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. 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 paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
    4. 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. 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. For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, about 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. Yield: 12 servings.

    Test Kitchen tips
  • This easy-to-make cake is perfect for the holidays since it can be made at least a day ahead.
  • It's important to let the cake cool completely while it's rolled up. You'll find it easier to roll after it's been filled.
  • Originally published as Cinnamon Twirl Roly-Poly in Taste of Home November 2017

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