Cinnamon Swirls

I have always adored cinnamon swirls so when my Other Half's work challenged me to make them I jumped at the chance. These swirls are more what I think of as 'American style' with a doughy bun-like swirls packed with cinnamon butter rather than the flaky slender pastries from my childhood but I have to confess, this is my preferred type. These do take a little while to make and lots of strong kneading so making these on a day where you have extra energy would be a good idea. Or just use a mixer and dough hook like I did! I also used dairy-free butter and soy milk, making these entirely vegan. Ideal as a treat, these buns are relatively easy to make and even easier to eat.

Ingredients:
Dough:
800g strong white flour
7g fast action dried yeast
1/2 tsp salt
100g caster sugar
500ml milk
150g butter

Filling:
2tbsp cinnamon
75g butter
75g caster sugar

sugar crystals to top

Method:
Gently melt the butter in a medium sized pan over a low heat then add in the milk and warm through until you can just dip a finger in but no more. While this is coming to temperature, place the rest of the dough ingredients into a large bowl or mixer keeping the salt and yeast on opposite sides of the bowl. Gently pour in the milk and butter and start to mix slowly, too fast and flour will end up everywhere.

Once the mixture is all combined, either tip it out onto a floured surface and knead for ten or so minutes until it is smooth and elastic or use a mixer with a dough hook and set on high for around 5 minutes until the result is the same.

Once the dough is formed, set to one side and mash together the filling ingredients until smoothly combined. Then take a large sheet of baking paper and lightly flour it. Place the dough on the paper and shape to a rough rectangle. Gently roll the dough out using a floured rolling pin until it is roughly 1cm thick, 30cm wide and 40cm long.

Gently spread the filling over the dough, I found getting my hands in at this point and pretending to be a kind finger painting really helps smooth the filling out. Take the filling right to the edges to ensure that each mouthful is a delight.

Carefully roll the dough starting from the side nearest you, easing it away from the paper with each turn. Once the dough is fully rolled, lightly dust the top with a touch of flour.

Take a sharp knife and roughly mark the dough into pieces 2cm thick. Dip the knife in flour and then cut each piece to form your swirled buns. Place the swirls on baking trays lined with baking paper then place in a warm spot to rise for atleast 20 minutes.

Preheat your oven to 200c while the swirls are proving. Once the have proved, sprinkle them with sugar crystals before popping them in the oven for around 10 minutes or until puffed up and golden brown.

Once the swirls are baked, place them on a cooling rack to set and cool before tucking in, the sugary filling gets extremely hot otherwise.

Please make these as I know you'll love them. When you do, take a pic and tag me using #diaryofadefectivehousewife.


ENJOY!