Cinnamon & Sugar Roll Up

A spiral of warm and cozy flavors!



Total time: 30 minutes

Ingredients for 4 people

4 eggs

1/2 cup sugar

1/2 tsp vanilla

1 cup flour

1/4 tsp salt

Powdered sugar

2 cups cream cheese

2 tbsp cinnamon

Cinnamon toast crunch

3 cups dark chocolate

1 cup heavy whipping cream

Spaghetti

Hot oil

Cinnamon & sugar

Candied nuts

4 eggs

1/2 cup sugar

1/2 tsp vanilla

1 cup flour

1/4 tsp salt

Powdered sugar

2 cups cream cheese

2 tbsp cinnamon

Cinnamon toast crunch

3 cups dark chocolate

1 cup heavy whipping cream

Spaghetti

Hot oil

Cinnamon & sugar

Candied nuts


Tools

Dish towel

Small metal strainer

Chopsticks

Dish towel

Small metal strainer

Chopsticks


Step 1/8

Beat together the sugar, eggs, and vanilla for 10 minutes. Add the flour and salt and mix just until incorporated. Place in a lined baking sheet and bake for 15 minutes at 350 °F. While hot, sprinkle with powdered sugar, then flip onto a clean dish towel. Remove the parchment paper and use the dishtowel to roll up the cake. Leave rolled up until cool.

Step 2/8

Beat together the cream cheese with 1/2 cup of powdered sugar and cinnamon. Unroll the cake, then cover with the cream cheese. Crush the cinnamon toast crunch and sprinkle over the cream cheese, them roll the cake back up. Wrap with plastic wrap then chill.

Step 3/8

Cover the dark chocolate with warm cream. Fill the piping bag with the chocolate ganache. When the cake is chilled, remove the plastic and dust with powdered sugar and cover with piped ganache.

Step 4/8

Boil spaghetti and cook until the noodles begin to soften. Let drain. Roll up small portions of the noodle and place in the small metal strainer. Place in hot oil and use chopsticks to rotate the noodles to fry each side. Coat in cinnamon & sugar. Place the fried noodles on the chocolate ganache and fill with more ganache. Top with candied nuts and enjoy!

Step 5/8

Beat together the sugar, eggs, and vanilla for 10 minutes. Add the flour and salt and mix just until incorporated. Place in a lined baking sheet and bake for 15 minutes at 350 °F. While hot, sprinkle with powdered sugar, then flip onto a clean dish towel. Remove the parchment paper and use the dishtowel to roll up the cake. Leave rolled up until cool.

Step 6/8

Beat together the cream cheese with 1/2 cup of powdered sugar and cinnamon. Unroll the cake, then cover with the cream cheese. Crush the cinnamon toast crunch and sprinkle over the cream cheese, them roll the cake back up. Wrap with plastic wrap then chill.

Step 7/8

Cover the dark chocolate with warm cream. Fill the piping bag with the chocolate ganache. When the cake is chilled, remove the plastic and dust with powdered sugar and cover with piped ganache.

Step 8/8

Boil spaghetti and cook until the noodles begin to soften. Let drain. Roll up small portions of the noodle and place in the small metal strainer. Place in hot oil and use chopsticks to rotate the noodles to fry each side. Coat in cinnamon & sugar. Place the fried noodles on the chocolate ganache and fill with more ganache. Top with candied nuts and enjoy!

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