Cinnamon Swirls

The smell of warm cinnamon and sugar when these are baking is almost more than flesh and blood can stand. Try them – you won’t be disappointed.

A close-up of freshly baked cinnamon swirls arranged in a glass baking dish, with a festive red and green striped cloth in the background, perfect for the 12 days of Christmas.

Cinnamon Swirls | 📸 Cristian Barnett

Info

Serves
Makes 16
Prep time
Around 80 minutes including proving time
Cooking time
10 -12 minutes

Ingredients

  • 375ml milk
  • 100g butter,cut into pieces
  • 75g soft light brown sugar
  • 650g strong plain flour, plus extra for dusting
  • a good pinch of salt
  • 7g sachet of fast-action dried yeast
  • 1 medium free-range egg, beaten

For the filling

  • 100g butter
  • 100g soft light brown sugar
  • 25g ground almonds
  • 2 tbsp ground cinnamon

Topping

  • 25g butter
  • ½ tsp ground cinnamon
  • 2 tsp caster sugar

Method

  1. You will need 2 baking trays lined with baking parchment. Pour the milk into a pan, add the butter and sugar. Place over a medium heat until the butter is melted and the mixture is warm, but don’t let it get too hot. Remove from the heat and set aside.

  2. Put the flour in a large bowl and stir in the salt and yeast. Stir the beaten egg into the warm milk and pour it onto the flour mixture. Mix with a wooden spoon and then with your clean hands until the mixture forms a soft, spongy dough.

  3. Turn out onto a well-floured surface and knead for 10 minutes. The dough will be fairly wet to begin with, but within a few minutes it should feel less sticky. You can always sprinkle a little extra flour over the surface while kneading if necessary. Set aside while you make the filling.

  4. For the filling, cream the butter in a bowl with the brown sugar, ground almonds and cinnamon. Roll out the dough on a well-floured surface to form a rectangle of about 35 x 50cm. Using a rubber spatula or palette knife, spread the filling over the dough, taking it all the way to the edges.

  5. Roll the dough up from one of the longest sides, keeping it fairly tight. Trim the ends and cut the dough into 2cm rounds. Brush the pastry with a little water if it begins to undo. Place the rounds on the baking trays, leaving plenty of room between them. Leave to rise in a warm place for 45–60 minutes or until doubled in size.

  6. Preheat the oven to 220°C/Gas 7. For the topping, melt the butter in a small pan and brush it over the cinnamon swirls. Mix the cinnamon and caster sugar and sprinkle this over the buns. Bake the swirls for 10–12 minutes or until well risen and pale golden brown. Cool on the tins for a few minutes before serving.

  7. TIP:

    Leftover buns can be stored in a large airtight tin for 2–3 days. Warm through in a hot oven before serving.