Cinnamon Swirls

Perfect, squidgy, scrumptious cinnamon swirls!  There’s nothing better for an afternoon pick-me-up with a cup of tea!

Cinnamon Swirls
Yields 9
Contains: gluten
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
  1. 270 g plain flour
  2. 1 tsp salt
  3. 40g sugar
  4. 2 tsp easy-bake yeast
  5. 20 g vegan margarine
  6. 150 ml warm water (not hot!)
  1. 20 g vegan margarine
  2. generous dusting of cinnamon (about 1 tbsp)
  3. sprinkle of sugar (about 5 tsp)
  1. 50 g sugar
  2. 50 ml water
  3. 5 tbsp icing sugar
  4. 2 tsp water
  1. Preheat the oven to about 70C. Mix all of the dough ingredients and knead well for 5-10 minutes. The dough should be very squidgy and not too dry. Roll it out into a large rectangle - 10" x 20" - and spread the 20 g of vegan margarine on to it. Followed by the sprinkle of sugar and the dusting of cinnamon. Roll the dough up tightly, lengthways, like a Swiss roll. Cut into nine pieces (about 1 inch thick each) and place into a lined tin, preferably square about 10" x 10". They should be roughly an inch apart from each other (see pic below), cover with a teatowel and pop in the oven for 35 minutes to rise. Take out and leave for 5 minutes whilst you preheat the oven to 180C. Place back in to bake for 15-20 minutes. They should be golden brown on top.
  2. In a non-stick pan, mix the water with sugar on a medium heat. When all the sugar has dissolved, brush the mixture over the swirls and allow to cool a little. While they are cooling, mix the icing sugar with water and drizzle over for decoration.
  1. They are best eaten hot out of the oven but they will keep for a few days in an airtight container. They taste best hot so if you are storing them, then give them a 15 second blast in the microwave before eating.



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