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Cinnamon Swirls


Made with bread dough instead of pastry, absolutely delicious!


500g strong white bread flour
10g yeast
5g salt
20g sugar
175g water (weighing is more accurate than in a jug)
175g milk
100g soft light brown sugar
200g unsalted butter (at room temperature)
1 tbsp ground cinnamon


•    Preheat the oven to 250 degrees Celsius
•    Add the yeast to the flour.
•    Add the salt, sugar, milk and water.
•    Hold the bowl with one hand and mix the ingredients around with the other for 2-3 minutes until the dough starts to form.
•    Knead the dough for about 10 minutes until it becomes silky to touch.
•    Rest the dough for 1 hour.

Make the cinnamon butter whilst you are waiting, for the cinnamon butter:

•    Cream the butter and sugar together, and then add the cinnamon.
•    Flour the work surface evenly and scrape the dough out of the bowl.
•    Flatten the dough a little with your hands and then using a cutter divide the dough into 10-12 pieces and then roll them into long sausages.
•    Flatten slightly, and then using ¾ of the butter spread it along the dough.
•    Then roll it up into a swirl.
•    Place them onto a baking tray lined with greaseproof paper and prove for a further 45 minutes. Put the rolls into the oven.
•    Mist the inside of the oven with a water spray just before closing the door.
•    Bake for about 10-15 minutes until golden brown.
•    Cool on a wire rack.
•    When still slightly warm spread the remaining butter over the top of the swirls, this will make them glossy and taste delicious.

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