About the bake
Bring the taste and smell of a Sunday morning coffee shop to your home, with the gorgeous smell of cinnamon swirls in the oven, baking away. These delightful pastries were created lovingly by Dan De Gustibus, and are sure to bring smiles to your friends and family face whether you serve them up for breakfast or a heartwarming snack.
Send yourself into a swirl with Allinson's strong white bread flour ensuring you get that delicious chew to these bakes, not to mention the rich flavour in the cinnamon filling from Billington's delicious unrefined demerara sugar bursting with natural caramel notes. Glaze with a glossy layer of apricot jam, scatter with chopped hazelnuts, and voila, hearty, warm Cinnamon Swirls.
We love adding spices to our bread bakes, the smell is to die for. Why not try our Cinnamon rolls, pooling with cinnamon in each roll - best served warm.
Method
Step 1:
Preheat oven to 220°C, (200°C fan, gas mark 7).
Step 2:
Place the flour, honey, salt and yeast into a bowl then mix to a soft dough with the egg, butter and water.
Step 3:
Turn onto a floured surface and knead until smooth. Roll out into a rectangle.
Step 4:
Using the melted butter, brush the dough making sure that all of the top surface is covering in butter then sprinkle over the cinnamon and demerara sugar before rolling it up like a swiss roll.
Step 5:
Cut into thick 2.5cm slices and position in a greased 8" circular tin, then leave to prove until double in size.
Step 6:
Glaze the swirls with apricot jam and sprinkle with chopped hazelnuts before placing in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6). Bake for 20-25 minutes.
Ingredients
For the Swirls
- 500g Allinson's Strong White Bread Flour
- 1 tbsp Honey (runny)
- 1 tsp Salt
- 1 Allinson's Easy Bake Yeast Sachet
- 1 Egg yolk (free range) (medium)
- 1 1/2 tbsp Butter (unsalted) (melted)
- 345ml Warm water
- 500g Allinson's Strong White Bread Flour
For the Filling
- 70g Butter (unsalted, melted)
- 1 tsp Ground cinnamon
- 2 tbsp Billington's unrefined demerara sugar
For the Glaze
- 3 tbsp Apricot jam (melted)
- A handful Hazelnuts (chopped)
Recipe Reviews
This makes a lot of swirls! More bready than Starbucks version. Not sure how an 8” round tin would hold it all (I did roll it on the long side so at an inch thick I got more than a dozen rolls, maybe rolling on the short side might give a better sizing), I simply used two baking trays and spread them out slightly but upon rising and baking they melded together nicely. Used more cinnamon for a stronger flavour and added some lemon soaked sultanas. I also switched the jam glaze for a lemon icing drizzle 😋
Well they look perfect wish I could send a picture taste good to
I felt compelled to write this to counteract the negatives! I have made these buns regularly for my family for over a year and whenever there is a holiday or celebration and I ask people what they want to eat these ALWAYS are demanded. The dough recipe is perfect - yes it's very soft and until you learn how to manage it it can be difficult to work with. If you work on a large flexible silicone matt you won't have any problems. Use a flour dredger and around a tablespoon of flour while gently stretching and rolling the dough to shape. I do use less butter but that's health decision and find 50g perfect for my family. I also use 2 teaspoons of cinnamon and add some rum soaked raisins. But thats a flavour preference tweak and not a criticism of the recipe! use the flexible matt to help you roll it if you need to. Thank you to those who wrote and shared their creativity by posting the recipe in the first place x
this is a great recipe except the filling is water.
I'm normally very happy with recipes on this website, but this one really bombed...
Dough mixture was far too wet - I needed to add 2 cups of flour before I cold scrape it off my countertop.
Far too much melted butter for the filling (most of it ran off when I rolled it up). This also meant that it would not cut cleanly (but it sort of worked).
Far too little cinnamon and Honey - at least double both
8" tin not big enough
Baking time was also insufficient, the one in the middle wasn't cooked (probably because it was too wet)
That said, the nipper loved the final result (which had a lot of extra cinnamon, and was re-baked individually), so I will retry with a few adjustments!
Hello,
Thank you for your comments. It's great to hear that you are enjoying the recipes on our website.
We will have a look at this recipe as it doesn't seem to be working and make adjustments.
Happy Baking!
OMG, i love this recipe
Ingredients
For the Swirls
- 500g Allinson's Strong White Bread Flour
- 1 tbsp Honey (runny)
- 1 tsp Salt
- 1 Allinson's Easy Bake Yeast Sachet
- 1 Egg yolk (free range) (medium)
- 1 1/2 tbsp Butter (unsalted) (melted)
- 345ml Warm water
- 500g Allinson's Strong White Bread Flour
For the Filling
- 70g Butter (unsalted, melted)
- 1 tsp Ground cinnamon
- 2 tbsp Billington's unrefined demerara sugar
For the Glaze
- 3 tbsp Apricot jam (melted)
- A handful Hazelnuts (chopped)