Save on Pinterest

Cinnamon Twirl Roly-Poly

Total Time

Prep: 40 min. + chilling Bake: 10 min. + cooling


12 servings

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
Cinnamon Twirl Roly-Poly Recipe photo by Taste of Home


  • 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
  • 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; grease parchment.
  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. 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, 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.

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.
  • Nutrition Facts

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

    Recommended Video


    Click stars to rate
    Average Rating:
    • LBurkey
      Feb 27, 2021

      I have made many pumpkin logs and they are a family favorite, so I was really looking forward to making this log. It was very time consuming and we were not crazy about it. The cake was a little dry and it is very sweet. Probably won't keep this one.

    • Kirsten
      Oct 25, 2020

      So good! Almost at all the cream cheese filling!

    • Carol
      Nov 8, 2019

      No comment left

    • fmmslkl
      Oct 21, 2019

      This is my second time to review today because I made it 2 times today. The second time I made some small changes. First, I added some cream to the brown sugar, cinnamon, butter mixture so it was spreading consistency. That worked very well. Second, I doubled the filling and that is much better. I did not make the glaze because I thought it was too sweet the first time. It is much better with my changes. So now it is a winner for me, and I will make it many more times.

    • Maryann
      Oct 21, 2019

      The dough recipe looks great.I can't wait to use it this Christmas. I will definitely try all the cookie precipice to.

      Jul 6, 2018

      In all honesty, I haven't made this yet - but I make one similar for most Christmas'

    • sarah20s
      Dec 24, 2017

      I was really, really hesitant to make this. I have never made a roll up cake before.. but I'm really glad I took the time to make this! I did find the topping extremely sweet though.I followed the recipe exactly and the cake turned out beautiful. No problems rolling it up and no cracks. The only thing I changed was I added a teaspoon of cinnamon to the cake itself. I will make this again, maybe with just no topping. Thanks!