Cinnamon Twirl Roly Poly

Cinnamon Twirl Roly-Poly is a comforting and nostalgic dessert that wraps the cozy flavors of cinnamon and sugar in a tender, rolled pastry. This classic dessert has its origins in British and American culinary traditions and has been enjoyed for generations. The name “roly-poly” reflects the rolling and rolling-up process used to create this delightful treat, making it a charming and rustic dessert that’s perfect for any occasion.

Roly-Poly pudding is a traditional British dessert that has been enjoyed since the 17th century. The name “roly-poly” likely comes from the rolling and rolling-up process used to create the dish. The earliest versions of roly-poly pudding were simple suet pastry dough filled with various ingredients, including sweet and savory fillings.

In the 19th century, roly-poly pudding became a popular and inexpensive dessert in British households. It was often filled with fruit, jams, or sweet spices like cinnamon and sugar. The dessert’s affordability and simplicity made it a favorite during times of economic hardship.

As British immigrants settled in North America, they brought their culinary traditions with them, including roly-poly pudding. In the United States, variations of roly-poly pudding emerged, with regional twists and adaptations. Over time, roly-poly pudding evolved into a sweet cinnamon and sugar version, which is often referred to as “Cinnamon Twirl Roly-Poly.”

INGREDIENTS

For the Pastry Dough:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 2/3 cup whole milk

For the Cinnamon Sugar Filling:

• ½ cup granulated sugar
• 2 tablespoons ground cinnamon
• ¼ cup unsalted butter, softened

For the Sauce:

• 1 cup water
• 1 cup granulated sugar
• ¼ cup unsalted butter
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

For the Pastry Dough:

1. In a mixing bowl, sift together the all-purpose flour, baking powder, salt, and granulated sugar.
2. Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Gradually add the whole milk to the mixture, stirring until a soft dough forms.
4. Turn the dough out onto a floured surface and knead it lightly until smooth. Roll it into a rectangle approximately 1/4-inch thick.

For the Cinnamon Sugar Filling:

1. Spread the softened unsalted butter evenly over the rolled-out dough.
2. In a small bowl, combine the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the buttered dough.

To Assemble the Cinnamon Twirl Roly-Poly:

1. Starting from one of the long sides, carefully roll up the dough into a log, creating a cinnamon swirl as you go.
2. Place the rolled dough log seam side down.
3. Cut the rolled log into slices, each about 1 to 1 ½ inches thick.
4. Place the slices in a greased baking dish, with the swirl pattern facing up.

For the Sauce:

1. In a saucepan, combine the water, granulated sugar, and unsalted butter. Bring the mixture to a boil, stirring constantly.
2. Once the sauce has come to a boil, remove it from the heat and stir in the pure vanilla extract.

To Bake the Cinnamon Twirl Roly-Poly:

1. Preheat your oven to 375°F (190°C).
2. Pour the prepared sauce evenly over the slices of cinnamon twirl roly-poly in the baking dish.
3. Bake in the preheated oven for approximately 30-35 minutes or until the pastry is golden brown and the sauce has thickened and caramelized.
4. Allow the dessert to cool slightly before serving.

Cinnamon Twirl Roly-Poly is a delightful dessert that brings together the charm of traditional British puddings with the comforting flavors of cinnamon and sugar. Whether enjoyed warm with a scoop of vanilla ice cream or as a sweet treat with a cup of tea, this dessert is sure to evoke feelings of nostalgia and warmth.