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Two types of dough, two slightly different flavours make this sweet treat one to remember. These double layer cinnamon swirls are sandwiched together to give extra spring.
In this recipe I show you how to make cinnamon swirls using an enriched dough and some fruit, sugar and spices. This recipe is ideal for the Christmas holidays or festive gatherings.
Contents
Introduction
This dish is a slight variation on the regular cinnamon swirl recipe in that it uses a laminated dough. This means that I use two different types of dough to then laminate them together (putting butter between the sheets of dough and rolling it out). Then I fill with sugar and cinnamon before rolling it into a long tube to get the swirl effect.
Cinnamon swirls are a tempting treat for any time of year but they really go down well at Christmas. Adding Christmas spices such as mixed spice and clove will give an extra yuletide effect. Why not dust off with some icing sugar too and serve with my super easy mulled wine.
Why 2 doughs?
I use two separate dough mixes to add some variety to the layers of the cinnamon swirls. By placing one dough on top of the other only separated by a sheet of butter, this allows the doughs to give a flaky layer effect when cooking. In turn it makes the pastry altogether lighter.
There are other breads and buns like this Shaobing flatbread recipe which use a similar technique to layering up pastry.
Fillings
There are plenty of options to add some texture to the dough by using different fillings. You can fill this with some raisins or mixed dried fruit at the point of adding the sugar.
The cinnamon flavour can be added at the same point as the sugar too. I prefer to mix all the filling ingredients together first, before adding to the layers between the dough sheets. This ensures an even spacing of ingredients across the buns.
Glazing
The glaze is a simple sugar and water mix however it can get quite sticky so take care when preparing it. Furthermore, be super careful that you don't splash yourself or anyone else with the mix as it will stick and burn. The glaze is best placed on the buns before cooking (similar to an egg wash) and can be applied with a pastry brush.
The icing sugar mix can be drizzled on after cooking - make sure the cinnamon swirls have cooled down fully before attempting to ice them. If they are still too warm, the icing won't set.
Storage Ideas
These cinnamon swirls can be stored for a day or two when baked. Make sure to use an air tight container like this one to ensure they don't go soggy or dry. Also it is important not to stack them up on each other if you have iced them as they will stick together.
The cinnamon buns can also be frozen. If you want to freeze them then place them in a freezer back in batches of 4 or 6 in food safe freezer bags. Then you can take out the appropriate amounts a few hours before you need them. They are best frozen as soon as they have cooled down from the oven for freshness.
Serving Suggestions
I always think these make a great offering when people come to visit. Try serving them along side these:
The Recipe
Sticky Double Layer Cinnamon Swirls
Ingredients
Dough 1
- 500 g Bread flour
- ¾ teaspoon Salt
- 325 ml Warm water
- 20 g Milk powder
- 50 g Fat (Margarine)
- 50 g Sugar
- 1 Egg
- 2 teaspoon Yeast
Dough 2
- 350 g Bread flour
- 150 ml Milk
- 50 g Fat (Margarine)
- 50 g Caster sugar
- 1 Egg (full)
- 1 Egg yolk
- ½ teaspoon Salt
- 1½ teaspoon Yeast
Filling & Toppings
- 75 g Brown sugar
- 2 tablespoon Cinnamon Powder
- 1 tablespoon Mixed spice
- 1 part Water
- 2 parts Icing Sugar
- 20 g Melted butter
Instructions
Make up two lots of dough.
- Mix all the Dough 1 ingredients together and kneading into a ball and leave to rise.
- Mix all the Dough 2 ingredients in another bowl and knead to a smooth dough. Using a mixer, this will take about 10 minutes for each one. You are looking for a sticky but smooth dough. Add flour 2 tablespoon at a time if too wet, or 20 ml at a time if too dry.Half way through mixing, leave to stand for 5 mins then continue.
- Leave the dough to rise until just a bit before double in size.
Roll and fill
- Roll both dough's out separately. You need to end up with 2 rectangles, about 12 inches by 16 inches.
- Mix together the brown sugar, cinnamon and spices. Brush on some melted butter and then sprinkle half the sugar spice mix over the dough.
- Place the second piece of dough over the top and roll the two together to laminate them in. Then brush on some more butter on top and sprinkle the rest of the mix on there.
- From the 16 inch end, roll the flat dough into a sausage shape. Place it seal side down when done.
- Using a sharp knife or dough cutter, slice the sausage shape into 1 inch sections. You should get around 17 or 18. Each one flat down flat in a tray or cake tin lined with grease proof paper. Make sure to leave about ½ inch between the dough sections in the tin.
- Switch on your oven and preheat to 180℃.Leave the dough to rise for 30/40 minutes for a second prove before cooking.
- Cook for 20 to 25 minutes until golden brown around the edges.
- Once cooled, wash with a mix of sugar dissolved in water (50 50 mix) and then cover with icing lines.
Nutrition
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