Recipes Bread & Dough Recipes Sweet Doughs Cinnamon Swirls Back to Sweet Doughs Cinnamon Swirls Total Time 45m Prep Time 25m Bake Time 20m Serves 7 Skill Level Easy 2 Reviews 3 star rating Save Save this recipe Share Free Standard Delivery on All Orders this Easter Weekend 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 Preheat oven to 220°C, (200°C fan, gas mark 7). Place the flour, honey, salt and yeast into a bowl then mix to a soft dough with the egg, butter and water. 500g Very Strong White Bread Flour (we like Allinson) 1 tbsp Honey (Runny) 1 tsp Salt 1 Easy Bake Yeast Sachet (we like Allinson) 1 Egg Yolk (Free Range) (Medium) 1½ tbsp Butter (Unsalted) (Melted) 345ml Warm Water Turn onto a floured surface and knead until smooth. Roll out into a rectangle. 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 Unrefined Demerara Sugar (We like Billington's) Cut into thick 2.5cm slices and position in a greased 8" circular tin, then leave to prove until double in size. 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 Afternoon Tea Celebrity Bakes Coffee Shop Bakes Comfort Food Father's Day Mother's Day Reviews Helen K 27 June 2018 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. Martin Gibbons 25 March 2018 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.com1. 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 feedback4. 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.ThanksHappy Baking The Baking Mad Team Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. MAKE A SHOPPING LIST Products Used in This Recipe Available to Buy Baking Tins & Trays PME Round Cake Tin - 8" x 2" £5.99 Qty 1 2 3 4 5 6 7 8 9 Select Bread Making Accessories Home Made Dough Kneading Gloves £1.99 Qty 1 2 3 4 5 6 7 8 9 Select KitchenCraft Stainless Steel Cutter and Scooper £5.90 Qty 1 2 3 4 5 6 7 8 9 Select Baking Utensils KitchenCraft Silicone Pastry Brush £2.99 Qty 1 2 3 4 5 6 7 8 9 Select Flours & Yeast Allinson Strong White Bread Flour 1.5kg £1.65 Qty 1 2 3 4 5 6 7 8 9 Select Allinson Easy Bake Yeast 6 x 7g £1.00 Qty 1 2 3 4 5 6 7 8 9 Select Sugar Billington's Demerara Sugar 1kg £2.40 Qty 1 2 3 4 5 6 7 8 9 Select Ingredients Metric For the Swirls 500g Very Strong White Bread Flour (we like Allinson) This is versatile, everyday bread flour with a high protein content which helps to make the perfect loaf. Bread flour has higher gluten levels than culinary flours such as plain or self-raising. Very strong bread flour has an even higher gluten level so can be used to produce a higher rise loaf. Good for white loaves, pizza dough and pasta. 1 tbsp Honey (Runny) 1 tsp Salt 1 Easy Bake Yeast Sachet (we like Allinson) Perfect to use in bread makers and hand baking this yeast, gives your dough a quick rise, eliminating the need to 'knock back.' The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid. 1 Egg Yolk (Free Range) (Medium) 1½ tbsp Butter (Unsalted) (Melted) 345ml Warm Water For the Filling 70g Butter (Unsalted, Melted) 1 tsp Ground Cinnamon 2 tbsp Unrefined Demerara Sugar (We like Billington's) For the Glaze 3 tbsp Apricot Jam (Melted) A handful Hazelnuts (Chopped) Recipe Alternatives Apricot Brioche Loaf Apricot Brioche Loaf Total 50m Serves 8 Skill Easy Diet NF/Veg Rating No ratings yet California Prune & Orange Hot Cross Buns California Prune & Orange Hot Cross Buns Total 1h 25m Serves 6 Skill Easy Diet NF/Veg Rating No ratings yet Cranberry & Rosemary Wreath Cranberry & Rosemary Wreath Total 3h 0m Serves 10 Skill Intermediate Diet Rating No ratings yet
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