Sticky Double Layer Cinnamon Swirls

Sticky Double Layer Cinnamon Swirls You’ll Want Two Of

No ratings yet

Print Pin

Course: Dessert

Cuisine: American, British

Keyword: cinnamon, cinnamon swirls, dessert, dough, enriched, Pastry

Prep Time: 2

Cook Time: 20

Total Time: 2 20

Servings: swirls

Calories: 282kcal

Author: Martin (Dad What Cooks)

Cost: £4

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 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.