In an ideal world, I’d eat pastry for breakfast every day. Although, if anyone from my work is reading this, they’ll likely tell you that I have a pain au chocolat most mornings… But let’s just ignore that unhealthy little habit for a moment and concentrate on how amazing these little Easy Cinnamon Swirls are.
And yes, you read that right, easy. Never did I think it’d be possible to make pastries fresh in the morning without meticulous prep & plenty of time, but these little beauties break all the rules.
I first felt inspired to try my hand at these easy little cinnamon swirls after purchasing the bake-it-fresh cinnamon swirls, having already been pleased with the croissant alternative. It wasn’t until I was preparing them that I wondered how easy it would really be to start with just a ready rolled pastry and make my own cinnamon filling. Well, it turns out, it’s pretty damn easy! Don’t get me wrong, it took a couple of failed attempts to get the quantity of cinnamon filling just right, and even then some of them still didn’t turn out the most aesthetically pleasing, but boy, are they delicious!
So whether you are after a special weekend breakfast treat (or if like me, an any-day breakfast treat…) or just a sweet little pastry to have alongside a cuppa, these easy cinnamon swirls are just what you need.
Easy Cinnamon Swirls
INGREDIENTS
For the Cinnamon Swirls
- 50 g Butter or Margarine at room temperature
- 50 g Demerara Sugar
- 1 tbsp Ground Cinnamon
- 1 Pack of Ready Roll Puff Pastry 375g
- 1 Free-range Egg beaten
- Extra Sugar for Sprinkling
For the Icing
- 2 tbsp Icing Sugar
- Few drops of Warm Water
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 3) and line a baking tray with greaseproof paper.
- In a bowl, mix together the butter, sugar & cinnamon until well combined.
- Roll out your puff pastry and keep it on the enclosed paper. Don’t worry about uneven edges as these will be neaten off shortly.
- Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides.
- Using the puff pastry’s enclosed paper, gently roll the pastry into swirls, leaving the 1cm gap to seal the swirls by lightly pressing them in place.
- With a sharp knife, cut the pastry into sections around 2cm thick, whilst trimming the ends of the pastry to keep each cinnamon swirl even & neat. Place each swirl onto the pre-lined baking tray with a bit of space between them as they do expand whilst baking
- Use the beaten egg to lightly coat each swirl and sprinkle a little sugar over them. Leave them to rest for around 20-30 minutes.
- Bake in the preheated oven for 20 minutes or until golden brown. Meanwhile, in a small bowl, mix the icing sugar with a little warm water to create your icing to drizzle on top of your cinnamon swirls.
- Remove the cinnamon swirls from the oven and whilst still warm and on their baking tray, drizzle the icing over them (using as much or as little as you like).
- Once cool enough to touch, transfer to a wire rack to cool completely or tuck right in.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
51 responses
They look delicious and I bet they smelt lovely when they were baking xx
Oh, you bet! They’re worth baking for the smell alone.
best thing i’ve ever baked. I now get what you mean when you said they were quick to be eaten too. just took a batch out of the oven, their gone now, have to wait for the second batch!
I want to dive right into my screen and gobble these up! Thanks for linking up to #tastytuesdays
They really are very tasty! Definitely as good as they look.
Yay thx for that ☺
Thats right xx
I think I too would happily devour pastries everyday if I could! These look fabulous, and how great to have them ready for a delicious breakfast. #PerfectingPatisserie
Angela x
There’s just something quite indulgent about a good pastry, isn’t there?
A great quick and easy shortcut when you need a pastry! thanks for linking up with #PerfectingPatisserie
Thanks for having us :)
These were AMAZING! My other half lived in Norway for years and so is something of a cinnamon buns connoisseur. But he assured me these were the best cinnamon buns he has ever eaten! Super easy and foolproof to make and they came out looking gorgeous! Thanks so much for this recipe.
They look yummy! I will try making these with children. How many swirls does this recipe make?
Thanks
I made 18 small ones out of it but made my own puff pastry so it’s based on amount of pastry and size u would like it
Any morning that involves pastry is a good morning. Love from Cornwall x
Do you have to leave them to rest? Is it nessicary
Hi Martha. The recommendation to rest the cinnamon rolls comes from the need to allow the gluten in the flour of the pastry being better once rested. The rolling, shaping and cutting of the pastry reactivates the gluten and the resting period allows the gluten to rest again and prevent the cinnamon rolls being chewy.
If you were in a rush however and had to skip the resting, it wouldn’t cause your cinnamon rolls to be inedible – just not as lovely and flaky as they could be.
Love this recipe, i use it all the time now and they come out perfect everytime. Thank you!
Is the paper from the pastry still meant to be on when they are on the baking tray ?
Idk
These were awesome…thank you :-)!!!!
Mine always come out with a soggy bottom. I’d there a way to stop this happening?
Made these so many time honestly great, making a batch again right now everyone loves them and they always go within an hour of getting them out the oven. Amazing!
These are great they dont only smell goood they taste sooooooo goood!!! ☺☺☺☺☺Thx so much
☺☺☺☺☺☺☺is how i feeel when im eating them this is how i feel when i eat them.all ❤
I meant to put NOOOOO
Made these and they are delicious! all of my family loved them and are demanding I make more. It was the perfect amount of cinnamon to pastry.
Can I use brown sugar instead? These look delicious!
My 10yr old made these using dark brown soft cane sugar as we didn’t have Demerara sugar, they came out absolutely delicious. Such a simple easy to follow recipe. Thank you!
I would love to upload the picture but can’t see how to
A real hit with the whole family thank you !
Just waiting on these beauties coming out of the oven!
First time trying xxx
My partner loves these and has always bought ready made ones, my only issue with this recipe is that we now eat 4 each instead of one! My first attempt today was great, slightly odd shapes….but I’m going to get plenty of practice to perfect them. Thanks!
These are yummy but came out smaller than I expected.
Apparently they’re too yummy for my 5yo to stop at 2.
Definitely will try again.
Enjoyed by the Simpsons in Nottingham
I put a little bit of chocolate my grandson love that. Chocolate buttons are good places on spread yummy
Really sorry but literally couldn’t taste any cinnamon in these and the butter is too much, I wouldn’t add butter next time?. Couldn’t eat any of them ☹️
these smell insane in my oven!
I couldn’t taste the Cinnamon
what does it mean by “ gently roll the pastry into swirls”
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These do not cook on gas 3 in 20mins. More like double the heat. Otherwise lovely.
I think it is Gas 4/350°F/180°C
My granddaughter makes these regularly & they are amazing !!! Better than shop bought which makes her very happy So simple the recipe . Also loved by her Aunts & Uncles & anyone that visits hence to say they don’t last long
great recipe!!!!!!❤️
great recipe!!!!!!❤️
great recipe!!!!!!❤️
Am making them for class of 30. Can anyone tell me how many swirls you get? Looks delish!
The perfect Christmas Eve breakfast, made these this morning, absolutely delicious and so so easy. I did use dark brown sugar and will do them this way again. Thanks, Amy, have a very merry Christmas.
Was okay but the explanation in rolling the actual cinnamon swirl should be MORE clear.
I rolled it in with the enclosed paper like in its original form. Yeah, I don’t think that was supposed to happen.
Annoyed as hell though, better explain it more
Made these this afternoon with my grandson so easy very yummy & moreish will definitely make again
Thankyou