Cheat's Cinnamon Swirls

Cheat's Cinnamon Swirls- the easy way to make classic cinnamon swirls using bread mix and a breadmaker. Perfect for a breakfast treat.

Close up of a cooked cinnamon swirl
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Are you a cinnamon swirls fan? I love them. They're often my first choice when I go out for a cuppa with friends. My sister had very strong cravings for cinnamon when she was pregnant, so I made some home-made swirls for her. I did them from scratch, which was a lot of fun but really quite time consuming and nerve-wracking. Will they rise, won't they? Will they be fluffy, or chewy or soggy?

Since then, I've realised I can use a short-cut and make a cheat's version of Cinnamon Swirls. There are some very good bread mixes out there, which I use occasionally to get a quick, fresh loaf out of my breadmaker. Of all the ones I have used, Wright's are by far the most reliable. I have tried supermarket own-brand ones, as they are a fair bit cheaper, but the loaves they produce are often very bland and tasteless. I would not personally recommend them from my experiences.

So, armed with my bread mix and my Panasonic breadmaker, I got started. Cinnamon swirls are actually very easy to make using a bread mix, if a bit messy, and you get some very impressive results. As you're starting with a bread mix, you can control the sweetness of the dough, which is a bonus. 

So if you are in the mood for cinnamon swirls but you're a bit scared to make them, get yourself some bread mix and give these a try!


Top Tips


  • If you haven't come across Muscovado Sugar where you are before, it's an unrefined sugar with natural molasses content and it has a moist texture. It tastes almost toffee/caramel like. A good substitute for light Muscovado would be any other sugar with natural molasses content, such as rapadura or jaggery. If you can't find any of those, use light brown sugar.
  • When mixing the cinnamon and sugar together, Muscvado has a tendency to stay in lumps, so rub it between your fingers until the lumps are gone.
  • When rolling the dough with the sugar inside, don't be afraid to give it quite a pull to get enough rolls out of it.
  • Don't worry about the fact that the slices you take off the ends of the roll look a bit dumpy. They don't look pretty but they still taste nice!

Cinnamon swirls with text overlay

Make Cheat's Cinnamon Swirls

Make the dough in the breadmaker.

Roll out on a floured surface.

Spread the butter.

Sprinkle the cinnamon sugar.

Roll.
Slice and lay in a greased baking tray.

After the second rise, bake.



breadmaker, bread mix, cinnamon swirl
snack, cake
British
Yield: 10
Author:

Cheat

Cheat's Cinnamon Swirls

prep time: 2 H & 10 Mcook time: 15 Mtotal time: 2 H & 25 M
Cheat's Cinnamon Swirls- the easy way to make classic cinnamon swirls using bread mix and a breadmaker. Perfect for a breakfast treat.

ingredients:

  • 500g packet Premium white bread mix
  • 300ml warm water
  • 100g caster sugar
  • 50 g softened butter
  • 75g light Muscovado sugar
  • 1 heaped tbsp cinnamon

instructions:

How to cook Cheat's Cinnamon Swirls

  1. Pour the breadmix and the caster sugar into the breadmaker with 320g luke warm water and set it to the standard dough setting. (Mine takes about 2 hours to mix, knead and rise)
  2. When the dough cycle has finished, tip the dough out onto a floured chopping board.
  3. Pre-heat the oven to 220 (200 fan, Gas mark 7).
  4. Using a rolling pin, roll the dough out into the largest rectangle you can manage. It will keep springing back, so persevere! You'll see air bubbles popping out as you roll it. It should reach the size of a standard chopping board.
  5. Spread the softened butter across the rectangle of dough, as evenly as you can.
  6. Mix the sugar and the cinnamon together in a bowl and shake across the rectangle until covered.
  7. Roll the rectangle as tightly as you can, stretching a little as you go, until it's all rolled up.
  8. Cut ten, thick slices from the roll with a long, sharp knife.
  9. Place the slices into a greased tin (a traybake style tin will work.) Make sure you leave spaces between the slices for them to expand.
  10. Leave them for about 15-20 mins in a warm kitchen until they have expanded somewhat.
  11. Put in the oven for 15 minutes or until golden brown. They will expand and rise further while cooking.
  12. Glaze with an icing sugar/water mix if desired.

NOTES:

If you haven't come across Muscovado Sugar where you are before, it's an unrefined sugar with natural molasses content and it has a moist texture. It tastes almost toffee/caramel like. A good substitute for light Muscovado would be any other sugar with natural molasses content, such as rapadura or jaggery. If you can't find any of those, use light brown sugar. When mixing the cinnamon and sugar together, Muscovado has a tendency to stay in lumps, so rub it between your fingers until the lumps are gone. When rolling the dough with the sugar inside, don't be afraid to give it quite a pull to get enough rolls out of it. Don't worry about the fact that the slices you take off the ends of the roll look a bit dumpy. They don't look pretty but they still taste nice!
Calories
230
Fat (grams)
5
Sat. Fat (grams)
3
Carbs (grams)
41
Fiber (grams)
2
Net carbs
18
Sugar (grams)
18
Protein (grams)
5
Sodium (milligrams)
32
Cholesterol (grams)
11

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I have no affiliation with Panasonic or Wright's at the time of writing.

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