Published: by Absolutely Recipes, in the recipes category.

Cinnamon Twirl Roly Poly Recipe.

Ingredients:

3 large eggs, room temperature
3/4 cup sugar
1/3 cup water
1 TSP vanilla extract
1 cup all-purpose flour
1-1/2 TSPs baking powder
Dash salt
6 TBSPs butter, softened
1/2 cup packed brown sugar
2 TSPs ground cinnamon
FILLING:

4 ounces cream cheese, softened
1/4 cup butter, softened
1 cup confectioners' sugar
1/2 TSP ground cinnamon
1 to 2 TSPs 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 TSP vanilla extract
2 to 3 TBSPs half-and-half cream or 2% milk
1/4 cup chopped walnuts, optional

Recipe Instructions:

Preheat oven to 375 degrees.
Line bottom and sides of a greased 15x10x1" 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 TBSP 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.

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