Ok ok, I know you all love cinnamon swirls but I bet you’ve never considered just how easy they are to make at home. I cheat a bit and use ready-made puff pastry but even I’d admit that making pastry from scratch is such a chore and once you give them a go you’ll be hooked!! My recipe is so easy and quick to make they owe themselves perfectly to those long, lazy weekend breakfasts. Give them a go this weekend…
Makes 8 Prep: 5 mins Cooking time: 25-30 mins
I rectangular (35cm x 22.5cm) sheet fresh puff pastry (I use Jus Rol)
80g unsalted butter, cubed
6g/1 heaped tbsp ground cinnamon
50g caster sugar
30g dark brown sugar
1 level tsp cornflour
Pinch of salt
Preheat the oven to 180c.
1. Place the cubed butter into a small microwave safe mixing bowl and microwave on full power for 2 minutes (700w microwave). Remove from microwave and allow to cool for 2 minutes.
2. Once cooled slightly stir in the cinnamon, salt, sugar and cornflour and continue stirring for another minute.
3. (See picture below). Unravel the puff pastry onto a clean work surface keeping the paper underneath and, using a rubber spaula, (i) spread the cinnamon mixture thinly and evenly all over, but leave a 3cm border on one short side. (ii) Roll it from the other short end and stop before you reach the border, brush a little milk onto the border, and continue to roll. Seam side down, apply a little pressure all long the log to seal. (iii) Using a sharp knife cut into rounds roughly 2 fingers (or 3.5cm) wide, laying each one flat and ensuring the two end peices are facing prettier side up. Then, using your hands, apply a little pressure to each round to shorten it by nearly half its height and brush each with milk. At this point you can freeze them if necessary, see the guide below.
4. Place the rounds into a shallow fairy cake tin and bake in the centre of the oven for 20-25 minutes or until golden brown. Admittedly the ones in the main photo could have done with a little more time in the oven but I was hungry!!
5. Remove the tin from the oven and cool for 5 minutes, then very carefully (they’re very delicate and hot at this point) remove each round from the tin onto a cooling rack for a further 10 minutes. Best enjoyed warm!!
After you baste the rounds with milk (step 3) you can line a small roasting tin with the paper from the puff pastry, place the rounds in ensuring they don’t touch, cover with cling film then freeze for at least 2 hours. After this they can be placed into a large sandwich bag and returned to the freezer. Simples!!