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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 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

  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 Unrefined Demerara Sugar (We like Billington's)

  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

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Reviews

  1. 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.

  2. 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.

  3. 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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Ingredients

For the Swirls

  • 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

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

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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