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- Dish type
- Pies and tarts
- Puff pastry
This is an original recipe that makes the best homemade cinnamon swirls out there. If you like easy homemade pastries this recipe is for you.
7 people made this
- Ready made puff pastry(any brand)
- Unsalted butter 50g
- 1 egg
- Cinnamon 2tbsp
- Soft brown sugar 100g
- For the icing (Optional)-
- Unsalted butter 2 tbsp
- Icing sugar 1 cup
- Pre-heat oven to 200 degrees or gas mark 6.
- Roll out the puff pastry into a rectangle about 40x30cm (16x12in).
- Melt the butter in the microwave for 5-10 seconds or until melted. Brush the melted butter onto the pastry.
- In a separate bowl mix together the cinnamon and brown sugar and spread the mixture onto the puff pastry, leaving a 1cm(1/2 inch) border on the far right side of the pastry.
- Crack the egg into a separate bowl and whisk for 2-3 mins. Brush the egg onto the 1cm border.
- Roll the dough pastry towards the border, ensuring you don't roll to tightly or to loosely. Then cut the pastry into equal slices, all 1 inch thick.
- Place the cinnamon swirls onto a greased baking tray, or a tray lined with baking paper. Make sure they are all spread evenly. Spread some of the left over egg mixture on the cinnamon swirls.
- Place in the oven and cook for 18-20 minutes, or until they are golden and cooked through.
- Once the cinnamon swirls are cooked leave for 30 minutes to cool down.
- Heat in a saucepan at a low heat 6 tablespoons or water and 4 tablespoons of sugar. Stir constantly until the sugar has dissolved, and it has formed a clear thick glaze.
- Spread the glaze on each individual cinnamon swirl.
- Now lastly mix together the icing sugar and the butter for 3 minutes or until runny and shines.
- Drizzle the icing on with a spoon or use a pipping bag(size is optional).
- Now enjoy your fresh mouth watering cinnamon swirls.
If you have any questions or concerns about the recipe or anything you want me to change, leave a comment and I'll get back to you within 48 hours. They can stay fresh up to 5 days and can be frozen before they're cooked for 30 days. Enjoy!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Cook instead at 200 degrees or gas mark 6 for 18-20 minutes, sorry for any inconvenience.-29 May 2016
Recipe: Cheat’s Cinnamon Swirls
Cinnamon swirls, what a delicious start to the day. You can’t beat straight-of-the-oven baked goods for a satisfying weekend breakfast.
This weekend I was craving cinnamon – there may or may not have been a direct link between the dropping temperatures outside and the desire for a warming spice in my life. I wanted sweet, spiced, pastry goodness.
I wanted Cinnamon Swirls (or is it whirls? I can never remember).
And as Mary Berry had said on Great British Bake Off last week that she sometimes cheated and used store-bought pastry for making strudel (ok, not quite the same but I ran with it) I am using it as an excuse to cheat with my Cinnamon Swirls.
The result was the quickest, easiest and most satisfying bake I have ever had for breakfast. I am now going to pastry the crap out of everything!
I picked up a roll of puff pastry for 99p from my local Aldi and the rest of the ingredients were already in my cupboard. This is lazy baking at its best. I think I might keep spare pastry in my fridge more often. It was so easy to use and made super-cute mini cinnamon swirls.
The sugar pearls for my Cinnamon Swirls add just the loveliest crunch, I certainly recommend giving them a whirl!
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Cinnamon swirls recipe - Recipes
Heat the oven to 400°F. Beat the egg andك teaspoons water in a small bowl with a fork. Stir the granulated sugar, brown sugar, walnuts, flour and cinnamon in a small bowl.
Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 10-inch rectangle. Brush the pastry sheet with the egg mixture. Sprinkle the granulated sugar mixture on the pastry. Starting at a long side, roll one side of the pastry to the center. Roll the opposite side to the center and press the rolls together. Cut the pastry into 24 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
Bake for㺏 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.
Place the confectioners' sugar into a medium bowl. Stir in the remaining water, 1 teaspoon at a time, until the mixture is desired consistency. Drizzle over the pastries.
For Cranberry Orange Dessert Swirls, stir 1/3 cup chopped cranberries and the grated zest from 1 orange into the granulated sugar mixture.
For Mocha Dessert Swirls, stir 1 tablespoon unsweetened cocoa powder into the granulated sugar mixture. Sprinkle 2 tablespoons mini semi-sweet chocolate chips onto the granulated sugar mixture before rolling up the pastry. Substitute 5 teaspoons espresso for the water stirred into the confectioners' sugar.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.
Always flip and place the cut side of the Puff Pastry down on the baking sheet.
- 2 1/2 cups all-purpose flour, plus more for surface
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/4 teaspoon freshly grated orange zest
- 2 large eggs
- 2 ounces (4 tablespoons) unsalted butter, softened
- 1/2 cup light-brown sugar
- 1/2 cup dark-brown sugar
- 1/2 cup chopped walnuts, toasted (1 1/2 ounces)
- 1/2 teaspoon ground cinnamon
Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Well they look perfect wish I could send a picture taste good to
I felt compelled to write this to counteract the negatives! I have made these buns regularly for my family for over a year and whenever there is a holiday or celebration and I ask people what they want to eat these ALWAYS are demanded. The dough recipe is perfect - yes it's very soft and until you learn how to manage it it can be difficult to work with. If you work on a large flexible silicone matt you won't have any problems. Use a flour dredger and around a tablespoon of flour while gently stretching and rolling the dough to shape. I do use less butter but that's health decision and find 50g perfect for my family. I also use 2 teaspoons of cinnamon and add some rum soaked raisins. But thats a flavour preference tweak and not a criticism of the recipe! use the flexible matt to help you roll it if you need to. Thank you to those who wrote and shared their creativity by posting the recipe in the first place x
Tips for Perfect Cream Cheese Frosting
Perhaps my very favorite part of cinnamon rolls is the luscious, dreamy and creamy icing that goes on top. Here are a few tips to making the very best frosting:
- Make sure your cream cheese and butter is at room temperature.
- Whip the cream cheese and butter together for a few minutes to make it light and fluffy before adding any other ingredients.
- Slowly add powdered sugar, a little at a time, mixing constantly.
- If it’s too thick, add about a teaspoon of milk at a time until it reaches your desired consistency.
- I like to add the vanilla at the end, then beat on high for about three to five minutes or until it’s nice and fluffy.
- Spread on top of the cooled cake, and add a little bit of the crumble mixture on top if you like.
Put the flour, sugar, and butter in a food processor or blender. Pulse until the dough gathers into little pieces.
Add the syrup and apple juice, and pulse to form into a ball.
Divide the dough into two batches, flatten, and wrap in plastic wrap. Refrigerate for two hours.
Prepare the Filling
Combine the brown sugar, cinnamon, and pecans in a small bowl set aside.
Assemble and Bake
When the dough is chilled, roll one batch on a floured work surface to an eighth-inch thick and roughly 10 inches wide by 15 inches long. Brush with egg white (this will hold the roll together). Sprinkle half the filling on the dough. Starting with the short side, roll the dough up into a tight log. Repeat with the other piece of dough. Wrap each log in plastic wrap, and refrigerate for one hour.
Preheat the oven to 325 degrees Fahrenheit. Line two cookie sheets with Gefen Parchment Paper.
Once the logs are chilled, cut them into 1&frasl4-inch slices. Do not slice them too thin, or the cookies will break apart while baking. Place the cookies on the cookie sheets one and a half inches apart, and brush the tops with syrup. Bake for 20-25 minutes, until lightly golden. Remove from the oven, and arrange close together on a rack to cool.
Prepare the Icing
Beat the cream cheese and margarine or butter until creamy.
Add the confectioners&rsquo sugar, vanilla, and milk. Beat until combined. Frosting should be thin enough to pipe onto cookies in thin streams.
Put the icing in a pastry bag with a small writing tip. Hold the bag six inches over the cookies and squeeze. Allow the icing to drizzle onto the cookies, and move back and forth to create lines.
For the pastry dough, put the flour, salt and sugar on one side of a large mixing bowl and the yeast on the opposite side. Add the eggs, warm milk and 50ml/1¾fl oz water and mix for one minute using a fork until combined. Add a little more water if needed to form a soft dough.
Dust a work surface with flour and turn out the dough. Dust with a little flour and knead for 5 minutes, then shape into a ball.
Lightly oil a mixing bowl and a large piece of cling film. Put the dough in the bowl and cover with the cling film. Set aside in a warm place to prove for an hour, or until almost doubled in size.
For the filling, beat the butter and 110g/4oz of the sugar in a mixing bowl. Stir in the cinnamon and set aside.
Put the apples in a saucepan and add the remaining sugar. Cook over a medium heat for about 10 minutes, stirring regularly, until the apples begin to break down. Add the sultanas, orange juice, orange zest, and lemon zest. Heat gently for 5 minutes then set aside to cool. When cold, stir in the vanilla extract.
For the glaze, combine the apricot conserve and lemon juice with 2 tablespoons water in a heavy-based saucepan. Slowly bring to the boil, (don’t stir it too much or bubbles will form and the glaze will appear cloudy), transfer the glaze to a heatproof bowl and place over a pan of gently simmering water until the glaze is runny. Pass through a sieve then return to the pan and set aside.
To finish the pastry, roll out the dough on a lightly floured work surface until 1cm/½in thick.
Beat the chilled butter using a rolling pin, until it is flattened into a rectangle roughly half the size of the dough rectangle. Arrange the dough with a short edge nearest you and put the butter in the middle. Fold the top and bottom of the pastry over the butter and press down the edges to ensure the butter is sealed within the pastry. Using a rolling pin, tap the dough from the middle upwards and from the middle downwards. This ensures that the butter is evenly distributed.
Roll out the pastry to a large rectangle approximately 1cm/½in thick. Turn dough so you have a long edge nearest you, then fold the right third into the middle and cover with the left third. Chill in the fridge for 30 minutes. Do this turning, folding and chilling two more times.
Preheat the oven to 200C/180C Fan/Gas 6. Line two large baking trays with non-stick baking paper.
To assemble the pastries, roll the pastry out into a rectangle about 36x30cm/10x8in and 1cm/½in thick. Spread with the cinnamon and butter mixture leaving about 2cm/¾in of dough free from the mixture on the side nearest to you. Roll up the dough towards you. Brush the last bit of dough with a little egg wash to help it stick.
Cut away the scruffy ends then slice the roll into 12 even pieces with a sharp knife. Place the pastries on the prepared trays, allowing plenty of room around each one. Lightly flour your hands and flatten each slice slightly, making a small indent in the middle. Spoon 1 teaspoon of the apple mixture into the centre of each pastry. Cover with a clean tea towel or plastic bag and set aside in a warm place for 10 minutes.
Brush with egg wash and then bake for 15–20 minutes, or until crisp and golden-brown.
Place the cooked pastries on cooling racks and brush them with apricot glaze while they are still hot. Leave to cool completely.
Meanwhile, mix all the icing ingredients together until smooth. Transfer to a paper piping bag and pipe lines across the pastry to finish.
Cinnamon Rolls 101
Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts?
packages active dry yeast (0.25 ounce packets)
(plus 1 cup extra, reserved) all-purpose flour
Generous sprinkling of cinnamon
- For the dough: Heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: The dough is easier to work with if it has been chilled for at least an hour or so beforehand.)
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 1 cup of melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don&rsquot be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don&rsquot worry if the filling oozes as you work that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you&rsquore finished, you&rsquoll wind up with one long buttery, cinnamony, sugary, gooey log.
- Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One &ldquolog &ldquowill produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans (or regular 9-inch round cake pans) and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375˚. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don&rsquot allow the rolls to become overly brown.
- While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove the pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing&rsquos moisture and flavor. They only get better with time&hellip not that they last for more than a few seconds. Make them for a friend today! It&rsquoll seal the relationship for life. I promise.
Growing up, my mom always made these for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. I&rsquove carried on the tradition through the years and have won friends and influenced people just by delivering these rolls. They really are that good.
***This is the original Cinnamon Roll recipe! All other sweet roll recipe variations that I do come from this.
Let&rsquos start by making the dough.
Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast.
Let this sit for a minute so the yeast gets all warm and moist and happy.
Then add 8 cups of all-purpose flour.
Stir mixture together. Cover and let sit for at least an hour. Go throw away the rest of your wrapping paper or build a Lego Rottweiler or do Yoga or watch Home Shopping Network and order a frozen pizza oven for your countertop or some cellulite cream.
After an hour, the dough will look like this.
Now add 1 more cup of flour&hellip
1 heaping teaspoon baking powder&hellip
And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt.
Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it&mdashovernight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Sprinkle surface generously with flour.
Take half the dough and form a rough rectangle.
Then roll the dough thin, maintaining a general rectangular shape. Rectangle should increase in both width and length as you roll it out.
Here&rsquos my beautiful, weird, lovely, delightful friend, Hyacinth. She came over to make cinnamon rolls with me. Ain&rsquot she purty?
Now drizzle 3/4 to 1 cup melted butter over the dough. Don&rsquot be shy lay it on thick, baby. You know you want it.
Oh, by the way? This is not non-caloric. In case anyone asks.
Now sprinkle 1 cup of sugar over the butter&hellip
&hellipfollowed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Some of the butter/sugar/cinnamon mixture may ooze out toward the end, but that&rsquos no big deal.
Next, pinch the seam to the roll to seal it. Doesn&rsquot Hyacinth have lovely hands?
Spread 1 tablespoon of melted butter in seven round, foil cake or pie pans. Then begin cutting rolls approximately 3/4 to 1 inch thick and laying them in the buttered pans. Repeat this process with the other half of the dough. This recipe makes approximately seven pans of rolls.
Let the rolls sit for 20 to 30 minutes to rise, then bake at 375 degrees until light golden brown, about 15 to 18 minutes.
While the rolls are in the oven, make the deliciously sinful maple frosting.
To a mixing bowl, add 1 bag of powdered sugar.
To this, add about 2 teaspoons maple flavoring&hellip
1/2 cup milk...
1/4 cup melted butter&hellip
&hellipand 1/4 cup of brewed coffee. Also add 1/8 teaspoon (a generous pinch) salt.
Then have a big, strong, virile man stir it up for you. I chose Marlboro Man.
The mixture should be thick but pourable. Taste and adjust as needed.
Generously drizzle frosting over warm rolls after you pull them out of the oven. And take a walk on the wild side. Don&rsquot be afraid to drown them puppies. Be sure to get frosting around the perimeter of the pan, too, so the icing will coat the outside of the rolls.
These are not non-caloric. Did I mention that?
The frosting will settle in and become one with the cinnamon rolls. And you&rsquoll be another step closer to being the most popular person in town&hellipor the jiggliest, depending on whether you choose to deliver the rolls to friends or lock yourself in your pantry and eat them all by yourself.
Not that I&rsquove ever done that, mind you. I don&rsquot ever do things like that. I&rsquom a model of self-discipline. And I don&rsquot have time to do such things&mdashI&rsquom too busy doing the Stairmaster. Yeah, that&rsquos me&mdashMiss Will Power. I don&rsquot ever consume wasted calories. And if I do, I&rsquom always vigilant about compensating with a higher activity level and weeks of fasting. And all.