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!!!!
