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.
Easy Cinnamon Swirls
For the Cinnamon Swirls
- 50 g Butter at room temperature
- 50 g Demerara Sugar
- 1 tbsp Ground Cinnamon
- 1 Pack of Ready Roll Puff Pastry 375g
- 1 Egg beaten
- Extra Sugar for Sprinkling
For the Icing
- 2 tbsp Icing Sugar
- Few drops of Warm Water
- Preheat your oven to 180°c 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.