Cinnamon & Sugar Roll Up
A spiral of warm and cozy flavors!
Team
Chefclub
Total time: 30 minutes
Ingredients for 4 people
4 eggs
1/2 cup of sugar
1/2 tsp of vanilla
1 cup of flour
1/4 tsp of salt
powdered sugar
2 cups of cream cheese
2 tbsp of cinnamon
cinnamon toast crunch
3 cups of dark chocolate
1 cup of 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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