Cinnamon Swirls Recipes

CINNAMON SWIRL DANISH RECIPE BY TASTY

Steps:

• In a medium bowl, mix the cream cheese, ¼ cup (50 G) of sugar, 1 teaspoon of cinnamon, and the vanilla until smooth.
• Transfer the cream cheese mixture into a piping bag or plastic bag with a large round tip.
• Roll out the puff pastry until it's ⅛-inch (½-cm) thick.
• Pipe the cream cheese mixture along one short edge of the pastry sheet, then roll up until just sealed.
• Use a knife to cut along the edge to create one roll.
• Repeat three more times, or until all the puff pastry is used.
• Begin to twist the first roll to create a swirl.
• Connect the next piece of dough by pinching to seal the edge to the end of the first piece.
• Continue to wrap and seal all pieces until finished.
• Using a spatula transfer the dough to the cake pan.
• Preheat the oven 350°F (180°C) to and grease an 8-inch (20-cm) round cake pan with nonstick spray.
• In a small bowl, combine the melted butter with the remaining tablespoon of sugar and teaspoon of cinnamon.
• Brush the butter mixture over the dough.
• Bake for 35-40 minutes, or until the puff pastry is golden brown and cooked through.
• In a liquid measuring cup or bowl, mix the powdered sugar and milk until smooth.
• Pour the glaze over the danish swirl.
• Enjoy!

PUFF PASTRY CINNAMON SWIRLS

Steps:

• Preheat your oven to gas mark 4/180°C/350°F
• In a mixing bowl, mix the butter, light brown sugar and cinnamon together with a spoon until combined.
• Unroll the ready-made puff pastry and spread the cinnamon, butter and light brown sugar mixture evenly over all the pastry leaving a small 1cm gap around the surface. Roll your pastry like a swiss roll.
• With a sharp knife or a piece of string, cut the pastry approximately 2cm long.
• Place them on the baking tray and bake in the oven for 20 minutes. Leave space in-between each cinnamon swirl as they do expand in the oven whilst baking.
• In a small bowl, mix the icing sugar and water together until well combined. Using a spoon or a piping bag, drizzle the icing over each homemade cinnamon swirl in a diagonal motion from top to bottom.

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 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.

CINNAMON SWIRL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
• In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
• Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
• Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

CINNAMON SWIRL QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1 cup sugar, baking soda and salt. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. In a small bowl, combine cinnamon and remaining sugar. , Grease the bottom only of a 9x5-in. loaf pan. Pour half the batter into pan; sprinkle with half the cinnamon-sugar. Carefully spread with remaining batter and sprinkle with remaining cinnamon-sugar; cut through batter with a knife to swirl., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Combine confectioners' sugar and enough milk to reach desired consistency; drizzle over loaf.