Very Yummy Cinnamon Swirls

When I made my Cinnamon Pancakes back along, I ended up making far too much filling. So I bunged it into the fridge and everytime I opened the fridge door, there it was, goading me to try yet another cinnamon recipe.  Now how can I say no to that???? So I went and found meself a recipe for cinnamon swirls, which I absolutely adore.  However, just so you know, this recipe does not use the danish pastry that is normally used to make cinnamon swirls. 

I have at last managed to take pictures while baking, coz Little Miss J was fast asleep when I made these! So there are probably too many photos!!! 

This recipe makes about 15 - 16 swirls.

What you will need: -

For the dough: -

Self raising flour  250 g

Salt - a pinch

Unsalted butter, softened 90 g

Semi skimmed milk 170 ml

For the filling: -

Butter (melted) 55 g

Dark brown sugar 60g

Cinnamon 1 1/2 tbsp (this is very cinnamony...you can reduce this if you want)

For the drizzle: -

Icing sugar 60 g

Boiling water 2 tsp

Method: -

1.  Preheat oven to 210 degrees celsius/Gas mark 6.  Line a baking tray with greaseproof paper.

2.  Sift flour and salt into a bowl.  Add the chopped unsalted butter and mix using your fingertips until teh mixture resembles breadcrumbs.   Make a well in the centre and add almost all the milk.

3.  Using a palette knife, bring the mixture together until it forms a soft dough. You can add the remaining milk now if necessary.

4.  Turn the mixture out onto a clean work surface and knead briefly to make a smooth dough.

5. Roll the dough out into a rectangle, roughly 15 inches x 10 inches.  Spread the cinnamon filling with a palette knife leaving a little space around the edges.

6.  Gently lift the dough from one end and roll like a swiss roll. 

7.  Once rolled, I would suggest popping it in a bit of clingfilm and in the fridge for about 10 minutes.  I didn't do this and it was a bit fiddly to cut. 

8.  Once you take it out of the fridge, using a sharp knife, cut into slices roughly around 1 inch thick.  Place on your lined tray.  As you can see, mine lost a bit of their shape.  This should not be a problem if you bung it in the fridge for 5-10 minutes.

 9.  Place the swirls close together and bake in the preheated oven for about 15 minutes until lightly golden brown.  In a bowl, mix the icing sugar and the boiling water and beat till a smooth paste is formed.  Drizzle over the swirls when they are slightly cool.

And ta da - you have yourself some very yummy cinnamon swirls - even if I do say so myself!!!!