I am usually not a cinnamon swirl fan as I am very particular about my cakes and pastries. I can not stand a dry swirl, nor can I abide a surprise raisin attack. This recipe is a bit of a cheat way of making cinnamon swirls as during this heat we are having right now you want to spend less time baking and more time eating! That being said this recipe promises fantastic delicious cinnamony results every time.
1 tube croissant dough or puff pastry (can be bought at your local Tesco, Sainsbury’s etc)
4 tbsp salted softened butter
1 1/2 cups brown sugar
2 tbsp cinnamon
2 cups icing sugar
1 tsp vanilla essence
3 tbsp milk (or 4 if you like it runnier)
- Combine 2 tbsp butter, 1 1/2 tbsp cinnamon and the brown sugar in a bowl until creamy
- Pop open the dough and roll it out using a rolling pin. Spread your combined mix on top using a spatula or pastry brush
- Roll the dough tightly to make a log, and then using a serrated knife cut the log into a few equal chunks. Place on baking tray cut-side up and put into oven for 15 minutes
- Once the swirls have cooled down (I put a fan infront of mine to help them cool in this weather) we need to make the glaze. Combine the rest of the butter, the icing sugar and vanilla essence in a bowl until creamy. Feel free to add extra cinnamon if you want to give it a kick! Then tablespoon at a time add the milk and mix it in until the glaze is nice and glossy. You may only need 3 tbsp milk instead of 4.
5. Drizzle the glaze on top and enjoy!