CINNAMON TWIRL ROLY-POLY

Cinnamon Twirl Roly-Poly image

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

Provided by Taste of Home

Time 50m

Yield 12 servings.

Number Of Ingredients 23

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

Steps:

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

Nutrition Facts : Calories 396 calories, Fat 18g fat (11g saturated fat), Cholesterol 93mg cholesterol, Sodium 341mg sodium, Carbohydrate 56g carbohydrate (47g sugars, Fiber 1g fiber), Protein 4g protein.