Preheat the piadina briefly in a nonstick skillet. Once hot, spread a layer of caramel cream and sprinkle the surface with brown sugar and cinnamon to taste.

Using a pastry cutter, cut out vertical strips of equal width. Overlap the strips on top of each other and roll to form a single roll.

Complete the cinnamon roll by pouring in white chocolate previously melted in a double boiler and adding more cinnamon to taste.