Recipe Cheats Cinnamon Swirls

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.

RECIPE: CHEAT'S CINNAMON SWIRLS

Steps:

• preheat the oven to 180C fan.
• carefully roll out your pastry and place on a piece of baking paper
• in a small bowl mix well the butter, sugar and cinnamon. maybe pop the butter in the microwave for 5-10 seconds to get it nice and soft
• use a spoon to gently spread the sugar-butter-cinnamon mixture over the pastry. make sure you get right up to the edges and be as even as possible.
• roll up the pastry along the longest edge. it helps to lift the baking up and use it fold and roll the pastry over. once rolled, just pinch along the edge to seal shut.
• take a sharp knife and cut 2cm sections along the roll and place them on a baking tray covered with baking paper sideways facing up so you can see the swirl. position them about 1-2 cm apart as the pastry will expand!
• use a pastry brush to lightly coat the top of the swirls with beaten egg and sprinkle over with some pearl sugar.
• allow the pastry to rest for 10 minutes.
• bake in the oven for 20 minutes or until golden brown and puffy.
• allow to cool for at least 10-20 minutes before eating or they'll go soggy. (also if you get a lot of runoff from the butter like I did, pour the excess out of the baking tray so you don't get soggy bottom)
• allow to completely cool on a cooling rack before storing and enjoy! (at this point drizzle with icing should you wish).

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 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!