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4.59 from 12 votes

Easy Cinnamon Swirls

Prep Time40 mins
Cook Time20 mins


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 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.