Easy Cinnamon Swirls

Published by Amy

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Easy homemade cinnamon swirls recipe from Baking with Granny.

In an ideal world, I’d eat pastry for breakfast everyday. Although if anyone from my work is reading this, they’ll likely tell you that I have a Pain Au Chocolat most mornings… But lets 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.

"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 fool-proof to make and they came out looking gorgeous! Thanks so much for this recipe."
Cinnamon swirl pastry recipe.
Easy homemade cinnamon swirls recipe from Baking with Granny.

Easy Cinnamon Swirls

A simple weekend breakfast, Easy Cinnamon Swirls are quick to make and always quickly eaten too!
4.60 from 20 votes
Prep Time: 40 minutes
Cook Time: 20 minutes


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


  • 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.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!

50 Responses

      1. 5 stars
        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!

  1. 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

  2. A great quick and easy shortcut when you need a pastry! thanks for linking up with #PerfectingPatisserie

    1. 5 stars
      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.

    1. 5 stars
      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

    1. 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.

  3. 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!

  4. 5 stars
    These are great they dont only smell goood they taste sooooooo goood!!! ☺☺☺☺☺Thx so much

  5. 5 stars
    ☺☺☺☺☺☺☺is how i feeel when im eating them this is how i feel when i eat them.all ❤

  6. 5 stars
    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.

  7. 5 stars
    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

  8. 5 stars
    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!

  9. 4 stars
    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

  10. 1 star
    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 ☹️

  11. There are some fascinating points in this short article however I don?t know if I see every one of them facility to heart. There is some validity yet I will take hold viewpoint until I consider it further. Excellent write-up, thanks and we desire more! Contributed to FeedBurner also

  12. I used to be able to find good information from your blog articles.

    I was extremely pleased to discover this site.

  13. 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

  14. 5 stars
    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.

  15. 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

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Hi! I'm Amy

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Hello, I’m Amy, the voice-behind and creator-of Baking with Granny.

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