Will make approx. 20-22 Swirls


For the dough:
• 1 sachet dried yeast • 600ml milk • 200g butter • 750g flour • 1 egg • pinch of salt

• 250g soft butter  • 200g cane sugar • 2 tbsp ground cinnamon • 2 egg yolks

Decorate with: Icing sugar and water mix



1.    Dissolve 1 sachet of dry yeast in a small amount of luke warm water

2.    Add to a saucepan 600ml of milk, 200g of butter and heat to finger warm temperature

3.    Add to a bowl 1 egg, a good pinch of salt and 2 tablespoons of caster sugar

4.    Add the melted butter and milk mixture to the bowl (make sure it’s not too hot as it will damage the yeast)

5.    Add the yeast mixture to the bowl

6.    Now start adding strong white bread flour with a wooden spoon until the dough is easy to remove from the bowl

7.    Knead the dough on the work top until its not sticking anymore. You might need to add more flour as you are kneading.

8.    Leave the dough to rest for approx 30-40 min

9.    For the filling mix butter, cinnamon and caster sugar together and taste. If you like a strong cinnamon taste add now and mix

10.   When the dough has rested divide the dough in two parts

11.   Knead a little again roll out with a rolling pin

12.    Add the cinnamon, sugar and butter mixture over the whole surface of the dough

13.    Roll the dough tightly together as a swirl and cut into 3 cm slices

14.    Add to a baking try and leave to rest again for 15 minutes

15.    Brush the swirls with milk

16.    Bake in the oven for approx 15-20 minutes depending on how big your swirls are

17.    Decorate with icing sugar 

If you don’t want to make all of the dough into cinnamon swirls then it can be rolled into small balls and baked into bread rolls.
If you are only making this dough into bread rolls then you can mix the flour with spelt, brown and/or granary flour.