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Cinnamon Butternut Log

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“This is an alternative to the very popular Chocolate ripple Cake but this uses Butternut Snap Bikkies instead. I did this for Xmas and it went over well with everyone. From Taste.com.au & Arnott's.”
READY IN:
15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 300 ml thickened cream
  • 1 teaspoon vanilla extract
  • 12 teaspoon cinnamon, plus 2 teaspoons extra
  • 2 teaspoons caster sugar, plus 2 teaspoons extra
  • 1 (250 g) packet arnott's butternut snap cookies

Directions

  1. Place the cream, vanilla, cinnamon and sugar in a bowl and beat until stiff peaks form.
  2. Use half the cream mixture to sandwich together the biscuits and arrange standing side-by-side on a baking tray lined with non-stick baking paper to form a log.
  3. Carefully spread remaining cream mixture over entire surface of log. (Roll in non-stick baking paper and refrigerate for 6 hours or overnight until set -- this step is optional, I don't bother with the baking paper just whack straight in the fridge as is.).
  4. Combine extra cinnamon and sugar and scatter over a piece of non-stick baking paper. Carefully unroll the log and place on the cinnamon mixture. Using the paper to help, roll the log back and forth to coat evenly. (To save time & trouble, you could just scatter the mixture over the top before serving, then you won't need as much.).
  5. Slice log diagonally to serve.

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