Cinnamon Swirls

DIFFICULTY
Easy Easy
PREP TIME
Under 30 Min. Under 30 Min.
COOK TIME
Under 30 Min. Under 30 Min.
SERVES
4-6 4-6
Cinnamon Swirls
It is hard to resist a freshly baked Cinnamon Swirl and this batch baked in Le Creuset’s Stoneware will not disappoint.
Main INGREDIENTS
  • Bread & Cereals
  • Flour
FOR THIS RECIPE WE LOVE TO USE
Ingredients
Method

Ingredients

  • 300g plain white flour
  • 1 x 7g easy bake yeast
  • 1 teaspoon table salt
  • 30g caster sugar
  • 30g melted butter
  • 275ml-300ml milk
  • 1 medium egg, beaten
FILLING:
  • 120g soft butter
  • 120g soft brown sugar
  • 10g ground cinnamon
ICING:
  • 100g icing sugar
  • 30g soft butter
  • 30ml boiling water
  • Method

  • 1
    Preheat oven to 190°C fan assisted / 210°C / Gas Mark 7. Line the Stoneware Dish with a piece of parchment.
  • 2
    Place the flour, yeast, salt and sugar in a bowl and mix.
  • 3
    Make a well in the middle of the flour mixture.
  • 4
    Add the melted butter, three-quarters of the milk, and the beaten egg. Gradually add the remaining milk to make a sticky dough.
  • 5
    Knead with a mixer for 5 minutes or by hand for 10 minutes on a floured surface to create a smooth, elastic dough.
  • 6
    On a floured surface, roll the dough out into a 30cm x 30cm square.
  • 7
    Mix the filling ingredients and spread the paste over the dough.
  • 8
    Roll the dough into a sausage shape and cut into either 6 or 12 pieces.
  • 9
    Place the swirls with the filling, facing downwards, into the lined dish.
  • 10
    Place the lid on the dish and leave to rise until doubled in size, approximately 1 hour.
  • 11
    Remove the lid and place in the preheated oven. Bake for 20-25 minutes until golden brown and a crust has formed.
  • 12
    Mix the icing ingredients until smooth and pour over the hot cinnamon buns.
  • 13
    Leave to cool in the dish.
 
Cooks Tip:
The dough can be made and left to rise overnight in a covered dish in the fridge. In the morning, remove from the fridge, leave at room temperature for 30 minutes and then bake for a fresh batch.
 
 
Le Creuset