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Cinnamon Bread Swirls With Vanilla Glaze Recipe UK

BEFORE YOU GO ANY FURTHER! If you want small, perfectly shaped delicate cinnamon swirl buns like you get in most shops, then you should probably find a recipe elsewhere. However, if you like like BIG BUNS (and you can not lie!) then come here my friend and chomp your way through these beauties!

I love cinnamon! I know a lot of people don’t but oh my goodness, I could eat it by the bucket load. It reminds me of Autumn and Winter time when everything seems to be smelling of warm spices. I love anything with cinnamon in or on. Especially cinnamon bread and cinnamon buns. Although I always find them a little ‘dainty’ so when I am at home, I make BIG buns…

Ingredients

For the bread/bun bit

  • 600g strong white bread flour
  • 50g caster sugar
  • 40g unsalted butter
  • 2 eggs
  • 14g dried yeast
  • 2 teaspoons salt
  • 200ml milk
  • 90ml water

For the cinnamonny yummy filling

  • 45g unsalted butter
  • 50g dark brown soft sugar
  • 50g caster sugar
  • 3 teaspoons ground cinnamon

For the sticky vanilla glaze

  • 30g unsalted butter
  • 150g icing sugar
  • 1/2 teaspoon vanilla extract

Method

Add the flour, salt, sugar and yeast into a bowl and mix.

Add the eggs and then gently mix the eggs into the flour.

OK this next part is a bit strange but it works so bear with me! In a large mug or microwavable bowl, add the milk, water and the butter, pop in the microwave for 1 1/2 minutes to warm everything through and soften the butter.

Add the milky butter mix too the flour and eggs slowly a bit at a time, mixing thoroughly and then once about half way, add the rest in and mix in.

This will give you a nice springy dough.  Allow to rest for 30 mins (no real need to prove the bread dough with this recipe).

Now put the oven on to preheat at 180℃ (gas mark 4).

Roll your dough out to about half a centimetre thick (5mm) into a rough rectangle and allow to rest whilst you make your filling.

In a bowl, mix the dark brown soft sugar, caster sugar, butter and cinnamon.

Mix until you have a brown sweet cinnamon smelling paste.

Dollop the filling into the centre of your dough and start to spread.

Make sure you spread it to as far as the edge as you can. Trim the edges so you have neat straight sides (or in my case vaguely neat sides, cutting straight has never been my forté!).

Cut the dough into strips about an 1 1/2 inches thick (about 3 1.2 cm) and then roll each strip up so it makes a swirl with the filling inside.

Lightly oil or butter (really, who would choose oil over butter???) a cake tin and place the swirls inside the tin, allowing a small gap between. I chose a round tin, I was feeling very round that day…

Put the swirls into the oven and allow to cook for 2o minutes. After 15 minutes start to check the swirls regularly as once they start to go golden brown, the sugar in the filling can burn quickly. Once the bread buns are golden brown and the sugar is starting to make a slightly sizzling fizzing sound, then remove them from the oven and allow to cool.

Whilst they are cooling you can make the vanilla glaze. Simply place all the glaze ingredients in a bowl and mix until smooth.

Now put a plate or cake stand over the top of the warm but cooled down swirls and turn over quickly so the bottom of your swirls in the cake tin, now become the top of your swirls on your plate. Drizzle with the glaze lightly and allow the glaze to soak in so it is barely visible but sticky to the touch. If you want to add more glaze then just add a thicker layer.

Once that is done, it’s time to eat! Enjoy!

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  • Avatar

    Patricia O

    Could algarve nectar – or any other surgar substitute be used in this recipe? I am prone to high blood pressure and although I take tablets to control it I am supposed to tread warily with sugar (and butter and salt for that matter) but sometimes I crave something a little sweet.

  • Avatar

    Patricia O

    Sorry mis-spelt sugar.

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