jellyroll (n.)

late 14c., gelee, gelle, gelly, "semisolid substance from animal or vegetable material, spiced and used in cooking; chopped meat or fish served in such a jelly," from Old French gelee "a jelly," also "a frost," noun use of fem. past participle of geler "to congeal, to freeze," from Latin gelare "to freeze, congeal, stiffen," related to gelu "frost," from PIE *gela-, suffixed form of root *gel- "cold; to freeze."

By early 15c. it was used of any jellied or coagulated substance; from 16c. as "thickened juice of a fruit prepared as food."

c. 1200, rolle, "rolled-up piece of parchment or paper, scroll" (especially one inscribed with an official record), from Old French rolle "document, parchment scroll, decree" (12c.), Medieval Latin rotulus "a roll of paper" (source also of Spanish rollo, Italian rullo), from Latin rotula "small wheel," diminutive of rota "wheel" (see rotary). Dutch rol, German Rolle, Danish rulle, etc. are from French.

The meaning "a register, a list, a catalogue" is from late 14c., common from c. 1800. The general sense of "quantity of material rolled up" also is from late 14c. Specific cookery meaning "small quantity of dough which is rolled before baking" is recorded from mid-15c. The meaning "quantity of paper money" is from 1846; the sense of "quantity of (rolled) film" is from 1890.