Cinnamon Apricot Swirls Recipes

SWIRL CINNAMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, sugar, baking soda, 1/2 teaspoon cinnamon and salt. In a small bowl, whisk egg, yogurt, oil and vanilla. Stir into dry ingredients just until moistened. In a small bowl, combine brown sugar and remaining cinnamon., Spoon a third of the batter into an 8x4-in. loaf pan coated with cooking spray. Top with a third of the brown sugar mixture. Repeat layers twice. Cut through batter with a knife to swirl the brown sugar mixture., Bake 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

APRICOT RAISIN NUT SWIRLS

Steps:

• Mix powdered milk with warm water and stir in sugar until disolved
• Sprinkle the yeast over sugar water and allow to sit until bubbly, about 5 minutes
• In a large bowl, beat the eggs until lemon colored
• Add salt, 2 tablespoons melted butter, and 2 cups of flour
• Stir in yeast mixture and enough flour to make a moderately soft dough
• Turn onto lightly floured surface and knead for 3 to 5 minutes or until smooth and elastic
• Shape the dough into a ball and place in a lightly greased bowl, turning once to grease suraface of the dough
• Cover and let rise in a warm place until double in size, about 1 hour
• In a small microwave safe dish, mix the apricots, raisins, and lemon juice; microwave for 30 seconds, cover and allow to cool
• Punch down dough, turn onto a lightly floured surface, cover and let rest about 10 minutes
• Mix the 1 1/2 tablespoons sugar with nutmeg
• Roll the dough into a 12x8 inch rectangle
• Spread dough with remaining 1/4 cup melted butter, sprinkle with nutmeg mixture, spread with apricots and raisins, sprinkle with chopped cashews
• Roll-up jelly roll fashion and slice with bread knife into 7 equal slices
• Spray a non-stick round 9-inch cake pan with cooking spray
• Place dough slices in prepared pan, cover and allow to rise about 30 minutes
• Preheat oven to 375 degrees, place rolls in oven and bake for 20 to 25 minutes or until golden brown
• Mix the ingredients for glaze and drizzle oven warm rolls, serve immediately
• Please note the cooking time reflects time to allow the rolls to rise and bake

CINNAMON APRICOT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
• Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl.
• Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

CINNAMON SWIRL

Steps:

• Line a baking sheet with parchment paper.
• Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.

CINNAMON APRICOT SWIRLS

Steps:

• Defrost puff pastry according to package directions. Preheat oven to 400º.
• Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
• In another bowl combine butter, brown sugar and cinnamon.
• On lightly floured surface, roll out one sheet of puff pastry to seal creases.
• Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
• From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
• Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
• Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
• Bake at 400º for 15-20 minutes until golden brown.
• Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
• Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
• Sprinkle with toasted almond slices, if desired.