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.
Nutrition Facts : Calories 340 kcal, Carbohydrate 31 g, Protein 4 g, Fat 23 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 13 mg, Sodium 163 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
CINNAMON SWIRLS
The perfect accompaniment to a warming cup of coffee on a rainy afternoon
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 153 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.11 milligram of sodium
SIMPLE CINNAMON WHIRLS RECIPE
Yeasty buns made easy by using a pizza-base mix, with a filling of butter, sugar and cinnamon and a sugary glaze. Great for Afternoon tea, especially at Esater, or kid's party food.
Provided by GoodtoKnow
Categories Breakfast, Brunch
Time 55m
Yield Makes: 24
Number Of Ingredients 5
Steps:
- Put the pizza-base mix into a bowl and add the warm milk, melted butter and 1 tbsp sugar. Mix together and knead the dough on a lightly floured surface for 5 mins.
- To make the filling: Mix the butter, sugar, cinnamon and egg. Divide the dough into 2. Roll out 1 piece on a lightly floured surface to an oblong 30 x 18cm (12 x 7in). Spread the dough with half of the cinnamon butter.
- Roll up the dough from one long side to make a thin sausage. Slice the roll into 12 thick slices and put each slice into a paper case. Cover with cling film and leave in a warm place for about 20 mins. Repeat with the rest of the dough.
- Set the oven to Gas Mark 6 or 200°C. Brush the whirls with egg and bake for 15 mins until golden. Put sugar for the glaze into a cup and add 1 tbsp boiling water. Stir until the sugar dissolves and brush over whirls as soon as they come out of the oven.
Nutrition Facts : @context https, Calories 95 Kcal
BANANA & CINNAMON WHIRLS
Make two, freeze one! Have fun cooking up two batches of these scrumptious buns and pop one in the freezer so you always have a treat to hand!
Provided by Lesley Waters
Categories Afternoon tea, Breakfast, Brunch, Buffet, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 16
Steps:
- Mix the flours and salt together in a large bowl, then stir in the caster sugar and yeast. Make a well in the centre of the flour and pour in the warm milk, beaten egg, olive oil and enough of the water to form a soft, wet dough.
- On a lightly floured surface, knead dough for 10 mins until smooth. Put the dough in a lightly oiled bowl, cover with oiled cling film, then leave to rise in a warm place until doubled in size. The dough is now ready to be shaped.
- Lightly butter two 20cm square baking tins. On a floured surface, roll half the dough into a rectangle approximately 30cm x 25cm and brush with melted butter. Repeat with the other half.
- Thinly slice bananas into a bowl and mix in apricots, muscovado sugar, cinnamon and orange zest. Spoon mix over the two rectangles of dough, leaving a finger-width border.
- For each, roll the dough towards you from the long side of the rectangle, tucking in any banana that falls out. Press ends together to seal. With a sharp knife, cut into 9 pieces and place, cut side up, in the tin, just touching each other. Cover loosely with oiled cling film and set aside in a warm place to rise for 30 mins.
- Heat oven to 200C/fan180C/gas 6. Warm the honey in a pan or in the microwave on High for 5 secs, then brush half over the buns. Bake for 20-25 mins until golden. Allow to cool in the tin for 10 mins before removing to a cooling rack. Brush with the remaining honey then pull apart to serve.
Nutrition Facts : Calories 191 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.32 milligram of sodium
PUFF PASTRY CINNAMON ROLLS
Use ready-made puff pastry to quickly and easily make these cinnamon rolls - an all-butter pastry will give the best flavour
Provided by Monaz Dumasia
Categories Breakfast, Brunch, Snack
Time 25m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and line large baking tray with baking parchment. Stir the cinnamon and sugar together in a small bowl. Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides. Brush a little of the beaten egg over the exposed pastry border.
- Roll the pastry up in a tight log from the short side without the border. Gently press along the egg-washed border to seal, then slice into 12 equal rounds. Arrange the cinnamon rolls on the prepared baking tray, placing them up against each other so they're just touching. Brush the remaining beaten egg all over the tops and sides of the pastry, then bake for 15-18 mins until golden and risen. Leave to cool on the tray for 10-15 mins.
- Combine the icing sugar with 1½ tsp water in a small bowl until you have a thick icing that easily runs off the spoon. Drizzle this over the warm rolls, then immediately serve.
Nutrition Facts : Calories 149 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
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- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 3) and line a baking tray with greaseproof paper.
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- Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides.
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