Cinnamon Swirls

Cinnamon Swirls

20 min bake, 180°C

Ingredients

Makes 12

flour            500g
whole milk       280g
unsalted butter  75g
egg              55g
caster sugar     50g
salt             8g
instant yeast    7g

Filling
unsalted butter  60g
dark brown sugar 80g
ground cinnamon  8g

Icing
icing sugar      120g
milk             25g

Use strong bread flour for better structure.
Milk should be warm, butter softened, egg at room temperature.

Recipe

1. Mix the flour, sugar, salt and yeast. Add the warm milk and egg and mix until it comes together. Work in the butter and knead for 10 minutes until smooth and springy.

Dough hook. Speed 1-2 to bring it together, then speed 2 for the full knead.

2. Cover and leave to prove for 1.5 hours until doubled.

3. Roll out on a floured surface to a roughly 30x40cm rectangle.

4. Spread the softened butter across the dough. Mix the brown sugar and cinnamon and scatter evenly on top.

5. Roll tightly from the long edge into a log. Cut into 12 equal pieces.

6. Place in a greased and lined tin. Cover and prove for 45 minutes.

7. Bake at 180°C for 20-25 minutes until golden.

8. Mix the icing sugar and milk to a thick drizzle. Pour over while still warm.