Easy Cinnamon Swirls
A simple weekend breakfast, Easy Cinnamon Swirls are quick to make and always quickly eaten too!
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INGREDIENTS
For the Cinnamon Swirls
- 50 g Block Margarine or Butter (at room temperature)
- 50 g Demerara Sugar
- 1 tbsp Ground Cinnamon
- 320 g Ready-roll Puff Pastry (usually 1 pack)
- 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
- Extra Sugar for Sprinkling
For the Icing
- 2 tbsp Icing Sugar
- Few drops of Warm Water
EQUIPMENT
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.
RECIPE NOTES:
Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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