Cinnamon Swirls or Buns

Cinnamon is a very common spice used in many a Indian cuisines, mostly in savoury dishes. I never knew it can even be used in cakes and breads. So when I found this recipe in my baking book, I got really surprised and initially was not very keen on baking it. But as the recipe read quite simple and I also got bored having breads daily in my breakfast, I gave it a try. And to my surprise again, I liked the flavour of cinnamon in my buns. Add to this, the swirl shape makes the bun look quite attractive too.

Cinnamon swirls or buns

Cinnamon swirls or buns

Ingredients for 8 pieces :

  1. Butter – 2 tbspoon (cut into small pieces) + extra for greasing
  2. Plain flour/Strong white bread flour – 225 gm. (I used plain flour)
  3. Salt – ½ teaspoon
  4. 1 sachet easy-blend dry yeast (7 gm.)
  5. Egg (beaten) – 1
  6. warm milk – 125 ml.
  7. Maple syrup/Honey – 2 tbspoon (I used honey)
  8. Milk/Single cream – 2-3 tbspoon

For Filling :

  1. Butter (softened) – 4 tbspoon
  2. Ground cinnamon – 2 teaspoon
  3. Brown sugar – 50 gm.
  4. Currants/Sultans/Raisins – 50 gm. (I used currants)
Ingredients

Ingredients

Procedure :

Grease a 23 cm./9 inch square/circular cake tin.

Sift the flour and salt into a bowl, stir in the yeast.

Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the egg and milk and mix to form a dough.

Place in a greased bowl, cover with cling film and let stand in a warm place for 1 hour, or until double in size.

Then knead the dough lightly for 1 minute to punch it down, then roll out on a lightly floured work surface to form a rectangle measuring 30 x 23 cm./12 x 9 inches.

To make the filling, beat the butter, cinnamon and brown sugar together until the mixture is light and fluffy.

Spread the filling over the dough, leaving a 2.5 cm./1 inch border all round.

Sprinkle over the currants.

Spreading the filling

Spreading the filling

Arranging the currants

Arranging the currants

Brush the edges with milk/cream and carefully roll up the dough like a Swiss roll, starting at a long edge, and press down to seal.

Using a sharp knife, cut the roll into 8 slices.

Place them in the prepared tin, cover with cling film and let stand for 30 minutes.

Cutting the roll into 8 slices

Cutting the roll into 8 slices

Placing the swirls into the prepared tin

Placing the swirls into the prepared tin

Brush the swirls with milk/cream and bake in a preheated oven, 190ºC/375ºF, for 28-30 minutes, or until well risen.

After baking

After baking

Brush the swirls with syrup/honey and cool slightly before serving warm.

Soft cinnamon bun

yummy & soft cinnamon bun 🙂

Note :

  1. Initially dough will remain very sticky so better if you can use a stand mixer or hand mixer with dough hook attachment to prepare it. If you don’t have them, then just have patient and use your hand. 🙂
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8 thoughts on “Cinnamon Swirls or Buns

  1. I made cinnamon roles for the first time this past Ramadan, had such a strong craving but didn’t want to eat all the junk/preservatives in the typical chain rolls, I must say homemade is so much better as cinnamon rolls are amazing fresh out of the oven!! I tried to turn a blind eye to the amount of butter in the recipe lol

    Liked by 1 person

    • Very true, fresh cinnamon rolls are really amazing……..happy to know that you made it for Ramadan……….Do you make it quite in similar way or use some other ingredients ?????

      Like

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