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Cinnamon Swirls
Updated: Jul 25
Soft, sweet cinnamon swirls. Absolutely delicious.
These pretty little swirls are absolutely divine; however, I am not sure what to really call these.
Cinnamon Swirls? Swirly Cinnamon rolls?
Either way, what I do know is they are worth the effort as they taste amazing and that's really what it's all about.
TO MAKE THESE YOU WILL NEED
plain flour
unsweetened almond milk
dried instant yeast
extra virgin coconut oil, preferably organic
golden cane sugar
ground cinnamon
softened vegan butter
sea salt
HELPFUL TIPS!
Make sure the butter is soft (but not melted) when spreading on the dough. The dough is very delicate and will tear if trying to spread hard butter.
The dough will be soft and sticky. Only add as much additional flour as necessary so that the dough doesn't stick to the work surface.
Don't worry too much about the shape. Rustic shapes like mine are good too.
These can also be frozen. Simple let them defrost at room temperature before reheating them in a warm oven.
HOW TO MAKE CINNAMON SWIRLS
Once the dough has been made and proofed for about an hour roll out the dough in a rectangular shape (about 8mm thick), on a lightly floured surface.
Gently spread with butter and cinnamon sugar.
Fold one long side of the dough over so that 1/3 of the dough surface is still showing. Now fold this part of the dough over the two folded layers.
Cut the folded dough in about 2 cm wide strips (cut from one folded side to the other folded side). Take one strip and twist it with both hands in opposite directions. Now roll it up from one of the sides into a swirly circle (like a coil).
Tuck the end of the swirl underneath and gently place on your prepared backing tray.
Repeat with the rest of the dough. Keep enough space between the swirls as they will expand.
Let them proof for a second time for another 25 – 30 min.
After the proofing brush the top with melted vegan butter or almond milk, before baking it in the oven for 15 – 20 minutes or until golden and cooked. Baking time will depend on the size of your swirls.
Remove from the oven and let them cool in the tray for 10 minutes before removing them to cool on a cooling rack.
Once cool drizzle with a runny icing glaze.
OTHER SWEET BAKES TO TRY
CINNAMON SWIRL BUNS
Sweet & warming cinnamon swirl buns. Finished with an icing drizzle, these buns are soft, fluffy, full of the warming cinnamon flavour, but not overly sweet. Perfect for a weekend brunch or afternoon treat
Makes about 8 - 10 (depending on their size)
Time: 3 hours
INGREDIENTS
FOR THE BUNS
190 ml almond milk, room temperature
30g melted coconut oil
18g golden castor sugar
260g flour
3g dried yeast
1/4 tsp salt
FOR THE FILLING
60g vegan butter, softened
75g golden castor sugar or brown sugar
1 - 2 tbsp ground cinnamon
TO FINISH
melted vegan butter or almond milk for brushing the buns
icing glaze (recipe below)
ICING GLAZE
1 cup icing sugar (sifted before measuring)
1 - 2 tablespoons almond milk
1/2 tsp vanilla extract (optional)
pinch of salt (optional)
INSTRUCTIONS
Melt the coconut oil if it’s not melted.
Mix the almond milk, coconut oil, water and sugar together. Make sure the mixture is lukewarm or at room temperature before adding the yeast.
Mix in the yeast and let it sit for 1 minute.
Add the salt and 240g of the flour. Mix with a silicone or wooden spoon until well combined. The mixture will be very sticky.
Cover with a tea towel or with cling film and let it sit in a warm place for one hour or 1 hour 30 minutes to proof.
Preheat the oven to 180C and prepare a baking tray.
After an hour the dough should have nearly doubled in size. Remove the towel or clingfilm and add the remaining flour. Mix until well combined.
Tip the dough out on a well-floured surface and knead the dough lightly.
Add more flour as needed, until the dough just loses its stickiness and does not stick to the surface.
Dust a pin roller with flour and roll the dough into a large rectangle. It should be about 5 - 8 mm thick.
Spread the softened butter evenly over the dough, sprinkle evenly with the brown sugar and ground cinnamon. Be gentle as the dough is fragile. Use your fingers if needs be.
Fold one long side of the dough over so that 1/3 of the dough surface is still showing. Now fold this part of the dough over the two folded layers.
Cut the folded dough in about 2 cm wide strips (cut from one folded side to the other folded side). Take one strip and twist it with both hands in opposite directions. Now roll it up from one of the sides into a swirly circle (like a coil).
Tuck the end of the swirl underneath and gently place on your prepared backing tray.
Repeat with the rest of the dough. Keep enough space between the swirls as they will expand.
Let them proof for a second time for another 25 – 30 min.
After the proofing brush the top with melted vegan butter or almond milk, before baking them in the oven for 15 – 20 minutes or until golden and cooked. Baking time will depend on the size of your swirls.
Remove from the oven and let them cool in the tray for 10 minutes before removing them to cool on a cooling rack.
Once cool drizzle with a runny icing glaze. To make the icing simply mix all the ingredients. Add more almond milk if too thick or more icing sugar if too runny.
HAVE YOU MADE THIS?
If you have, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
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