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29 August 2020
5 star rating
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
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01 August 2020
3 star rating
this is a great recipe except the filling is water.
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12 July 2020
2 star rating
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!
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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!
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04 July 2020
5 star rating
OMG, i love this recipe
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18 June 2020
5 star rating
Fantastic recipe mine turned out perfect, I made one batch & added apple sauce & they tasted really good.
Thank you.
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27 May 2020
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!
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14 May 2020
5 star rating
Super easy to follow and totally delicious. Thank you!
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08 May 2020
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!!
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01 May 2020
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!
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17 April 2020
5 star rating
When its cooked should I remove from the tin straight away or leave to cool a bit?
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09 April 2020
5 star rating
Very clear and come out well.
Replaced the glaze with softened ginger preserve and peanut butter as that was available.
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05 April 2020
2 star rating
I found the mixture to be extremely wet, not dry!
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29 March 2020
5 star rating
Actually turned out amazing best recipe ever
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18 October 2019
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.
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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.
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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.
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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