Cinnamon Butternut Log

• 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

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.
4. (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.
5. ).
6. Combine extra cinnamon and sugar and scatter over a piece of non-stick baking paper.
7. Carefully unroll the log and place on the cinnamon mixture.
8. Using the paper to help, roll the log back and forth to coat evenly.
9. (To save time & trouble, you could just scatter the mixture over the top before serving, then you won't need as much.
10. ).
11. Slice log diagonally to serve.

cream, vanilla, cinnamon, caster sugar, cookies

Taken from www.food.com/recipe/cinnamon-butternut-log-409613 (may not work)