Cinnamon Twirl Roly Poly Recipes

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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

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 23

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.

ROLLY POLLIES



Rolly Pollies image

Since I was little we've made these in my family. My mom tells me she used to do this with her mother. Traditionally it is a Christmas treat but more and more we have them at any family function where there's baking. The measurements are rough because it really is from leftover pastry from pies.

Provided by Nymphadora

Categories     Dessert

Time 23m

Yield 15-20 Curls

Number Of Ingredients 3

1 cup pastry dough
2 tablespoons butter
1/2 cup brown sugar

Steps:

  • Roll left over pastry dough from pies out as thin as possible.
  • Spread a thin layer of room temperature butter over entire dough to edges.
  • Spread a thin layer of brown sugar over entire dough to edges.
  • Starting from one edge, roll dough into a long tube but not too tight.
  • Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
  • Bake at 325 for 15 - 20 minutes, watching them closely. If they start to brown, they should come out.

APPLE ROLY-POLY



Apple Roly-Poly image

This apple dessert isn't very fancy, but it's genuine regional fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! -Megan Newcombe, Cookstown, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1-3/4 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup cold butter
2/3 cup sour cream
FILLING:
1/4 cup butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups)
TOPPING:
2-1/2 cups water
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 cup half-and-half cream

Steps:

  • In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 329mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.

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