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Close up of cinnamon swirls with icing drizzled over in baking tin.
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4.5 from 2 votes

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.
Course Baking
Cuisine American, British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 281kcal


For the filling:

For the frosting:


  • Preheat the oven to 180 degrees Celsius.
  • Sift the self-raising flour (450 g) into a large bowl.
  • Cube the butter straight from the fridge.
  • Rub it into the flour until it resembles coarse breadcrumbs.
  • Stir in the caster sugar.
  • Pour in the milk and stir with a spoon until it comes together as a dough.
  • 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.
  • 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.
  • Drizzle the icing over the cinnamon swirls and serve!


Tin size: I used a 9 inch by 13 inch cake pan for this recipe.
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.


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