Cinnamon Swirls

  • Total Time

    45m
    • Prep Time

      25m
    • Bake Time

      20m
  • Serves

    7


No need to visit a coffee shop to enjoy these delightful pastries. This recipe created by Dan De Gustibus is sure to impress your family and friends.

Method

  1. Preheat oven to 220°C, (200°C fan, gas mark 7).

  2. Place the flour, honey, salt and yeast into a bowl then mix to a soft dough with the egg, butter and water.

    • 500g Allinson Very Strong White Bread Flour
    • 1 tbsp Honey (Runny)
    • 1 tsp Salt
    • 1 Allinson Easy Bake Yeast Sachet
    • 1 Egg Yolk (Free Range) (Medium)
    • 1½ tbsp Butter (Unsalted) (Melted)
    • 345ml Warm Water
  3. Turn onto a floured surface and knead until smooth. Roll out into a rectangle.

  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.

    • 70g Butter (Unsalted) (Melted)
    • 1 tsp Ground Cinnamon
    • 2 tbsp Billington's Unrefined Demerara Sugar
  5. Cut into thick 2.5cm slices and position in a greased 8" circular tin, then leave to prove until double in size.

  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.

    • 3 tbsp Apricot Jam (Melted)
    • A handful Hazelnuts (Chopped)

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Fantastic recipe mine turned out perfect, I made one batch & added apple sauce & they tasted really good.
    Thank you.

  2. 4 star rating

    Tasty, but the 200c fan temp to start is a bad idea - I used the middle shelf and it still ended up with a bitter slightly blackened crust while the rest was fine. I thought this was to crisp the glaze but it didn’t work so I’d ignore and just cook at 180c fan for 20 mins.

    One other point about the rolling out part - having either the thickness of the pastry or rough size of the rectangle would really help. I got 12 pieces from a roll 30 cm long but I think that might have been too many and maybe the pastry needed to be thicker? Rolls are v squashed looking but yummy. And can probably take a bit more cinnamon than just a teaspoon!

  3. 5 star rating

    Super easy to follow and totally delicious. Thank you!

  4. 5 star rating

    Love this recipe. Great results, better than a famous coffee shop according to my 18 year old son. Shame you can’t attach a photo to really prove the point. I add sultanas and drizzle icing over the top... Lush!!

  5. 1 star rating

    WOW!! Seriously... WOW!!
    HOW CAN YOU GO SO WRONG???
    This is the worst recipe EVER for Cinnamon Swirls.
    This is a bread dough recipe with cinnamon flavour. If you ever went to scouts or guides and you wrapped dough round a stick and cooked in over a fire, then this is close to what you'll get with this recipe.
    As someone else said, the recipe is way out, the mix is so wet given these measurements its like custard, I must have added another 50+ grams of flour before it started looking like dough and yes I did weigh the water correctly.
    A cinnamon swirl is a pastry, not bread dough in my book.
    Do not waste time on this recipe. All mine went in the bin, nothing like a cinnamon swirl! IT'S CINNAMON BREAD!

  6. 5 star rating

    When its cooked should I remove from the tin straight away or leave to cool a bit?

  7. 5 star rating

    Very clear and come out well.
    Replaced the glaze with softened ginger preserve and peanut butter as that was available.

  8. 2 star rating

    I found the mixture to be extremely wet, not dry!

  9. 5 star rating

    Actually turned out amazing best recipe ever

  10. 5 star rating

    This recipe is phenomenal!!
    Being Danish and having grown up with cinnamon swirls, these ones are very yummy. I have to admit that I did add a very light drizzle of icing sugar mixed with water.

  11. 5 star rating

    Love this recipe and so easy to make. Slightly adapted it and put sultanas in the middle on top of the butter and cinnamon. Also ddn’t have apricot jam so used orange marmalade to glaze.
    Came out light and fluffy.

  12. 1 star rating

    1. What is the difference between Strong white flour and 'very' strong white flour?
    2. It says 'Egg yolk (s)' . Which is it?
    3 Is Cinnamon actually Ground Cinnamon by chance?
    4. How do you roll pastry into a rectangle? I can do an oval but how to get those square corners?
    5. When you roll it up, it all falls apart because the contents are so dry.
    6. When you slice it up, the roll is squashed flat.
    7. How long do you leave it to prove? An hour? 3 hours? Overnight? What does the 'Total time' of 45 minutes cover?
    8. It instructs 'Glaze' but how and what with? No ingredients seem to cover this.

    ---

    Hi Martin,

    Thank you for your questions. Please see our answers below - if however, you have any more questions please don't hesitate to contact us on: CustomerServices@bakingmad.com

    1. What is the difference between Strong white flour and 'very' strong white flour?
    ---Very strong bread flour has a higher gluten level than strong white bread flour so can be used to produce a higher rise loaf. You would use exactly the same quantity of strong white bread flour and they can be interchanged if you find it challenging to locate the very strong variety in store.

    2. It says 'Egg yolk (s)' . Which is it?
    --- I can confirm that only one egg yolk is required for this particular recipe, please be advised that I have amended the ingredients list and removed the (s) to avoid any further confusion.

    3 Is Cinnamon actually Ground Cinnamon by chance?
    ---Yes it is ground cinnamon that is used in this recipe, I have updated this description following your feedback

    4. How do you roll pastry into a rectangle? I can do an oval but how to get those square corners?
    ---It is not necessary to achieve perfect square corners, if you can roll into an oval or as close to a rectangle shape as possible this will work equally as well when rolling your swirls. Alternatively, if you would prefer to have square corners you could always neaten up the pastry using a sharp knife and trimming off any excess payments.

    5. When you roll it up, it all falls apart because the contents are so dry.
    ---I am sorry to hear that the contents are dry when you have tried this, the soft dough should be strong enough to hold all of the ingredients in. Make sure that you brush the dough with the butter before sprinkling over the sugar and cinnamon.

    6. When you slice it up, the roll is squashed flat.
    ---It is important to slice the roll very carefully with a sharp knife as it will naturally squash a little. The swirls should however puff up a little after being left to double in size so it won’t affect the appearance too much.

    7. How long do you leave it to prove? An hour? 3 hours? Overnight? What does the 'Total time' of 45 minutes cover?
    ---The time it takes to prove will vary depending on the warmth of your kitchen, which is why we specify to leave it to double in size. If your kitchen is cooler then it will take longer so it is best to keep an eye on it. I would not recommend leaving it for 3 hours or overnight as the dough will over prove. 1-2 hours should be sufficient.

    8. It instructs 'Glaze' but how and what with? No ingredients seem to cover this.
    ---This has now been rectified apologies for any confusion.

    Thanks

    Happy Baking

    The Baking Mad Team

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