Cinnamon Swirls

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Aug 11, 2013

Cinnamon Buns VIII

The best cinnamon swirls in the world! Enough said.. Bake!

The recipe is from Arla.

Around 30 swirls.


  • 200 ml milk
  • 50 g fresh yeast
  • 100 g butter, room temperature
  • 2 eggs
  • 1/2 tsp cardamom
  • 2 tbsp sugar
  • 1/2 tsp cooking salt
  • 500 g plain flour


  • 150 g butter, room temperature
  • 85 g sugar
  • 2 tbsp cinnamon
  • Whisked egg for brushing


  • Icing sugar
  • Water


Warm the milk slightly (not warmer than you can have your pinkie in it) and stir out the yeast in it. The milk must not be too warm as it will ruin the qualities of the yeast. Pour milk and yeast into a large bowl and mix in the remaining ingredients. Knead the dough till it becomes silky and elastic. Cover the bowl with a damp tea towel and let the dough rise for 30 minutes.

Mix the ingredients for the filling. Prepare two baking trays with baking paper.

Punch the air out of the dough and divide the dough in two. Make sure the dough doesn’t stick to the work surface. Roll out each portion to a oblong plate (about 25×40 cm) and spread the filling evenly on the two. Roll each plate from the long end so it resembles a swiss roll. Cut each roll into 15 swirls. As you place the swirls on the baking tray fold in the loose end of the under the swirl so that it will not unfold as it bakes. Cover the swirls with a damp tea towel and let them rise again for 30 minutes.

Preheat the oven to 225C.

Brush the swirls with egg and bake them in the middle of the oven for about 10 minutes. Keep an eye on them as we don’t want them getting too dark, just golden.

Let the swirls cool off on a rack. Before serving decorate the swirls with a little icing.

Cinnamon Buns I Cinnamon Buns II Cinnamon Buns III Cinnamon Buns IV Cinnamon Buns V Cinnamon Buns VI Cinnamon Buns VII Cinnamon Buns IX

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