Easy Cinnamon Swirls
These easy cinnamon swirls are based on a scone dough so need no rising time. You can have them ready to eat in about half an hour so they are great for a lazy breakfast or brunch.
Servings 12
Calories 281kcal
Equipment
Ingredients
- 450 g self-raising flour
- 110 g butter I prefer unsalted
- 60 g caster sugar (superfine sugar)
- 300 ml milk I use semi-skimmed
For the filling:
- 4 tbsp granulated sugar
- 2.5 tsp ground cinnamon
For the frosting:
- 85 g icing sugar
- 2 tbsp milk
Instructions
- Preheat the oven to 180 degrees℃ / 350℉.
- Sift the self-raising flour (450 g) into a large bowl.450 g self-raising flour
- Cube the butter straight from the fridge.110 g butter
- Rub it into the flour until it resembles coarse breadcrumbs.
- Stir in the caster sugar.60 g caster sugar (superfine sugar)
- Pour in the milk and stir with a spoon until it comes together as a dough.300 ml milk
- Transfer the dough to a floured work surface and bring it together in a ball so you can roll it out.
- Roll the dough into a large rectangle using a rolling pin.
- Mix the granulated sugar and cinnamon for the filling in a small bowl.4 tbsp granulated sugar, 2.5 tsp ground cinnamon
- Sprinkle it all over the dough, spreading it equally around so it covers it evenly.
- From the long side of the rectangle, roll up the dough carefully and tightly into a large roll, as if you are making a Swiss roll.
- Cut the roll into 12 equal pieces.
- Grease your baking tin with a little oil, ensuring you cover all sides and edges, to prevent sticking.
- Arrange the swirls in 4 rows of 3, leaving a little room between each roll as they will rise as they bake.
- Bake for 25 minutes or until light golden in colour and cooked through.
- Remove the baking tin from the oven and allow to cool.
- In a separate small bowl, mix the icing sugar with the 2 tablespoons of milk to make a smooth, not too runny icing.85 g icing sugar, 2 tbsp milk
- Drizzle the icing over the cinnamon swirls and serve!
Notes
Tin size: I used a 9 inch by 13 inch cake pan for this recipe.
Freezing
You can freeze these swirls un-iced. Let them cool after baking then wrap well in clingfilm or a freezer bag and freeze for up to 6 weeks. To defrost, thaw them overnight in the fridge. Reheat in a low oven for 5-10 minutes then ice before serving.
Nutrition
Calories: 281kcal | Carbohydrates: 45g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 74mg | Fiber: 1g | Sugar: 17g | Vitamin A: 270IU | Calcium: 43mg | Iron: 1mg