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Cinnamon Swirls

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my adaptation of Jamie Oliver's Cinnamon Swirls. These are totally addictive and I defy anyone, whether they live alone or not, to not finish them off in one day flat!

This is my adaptation of Jamie Oliver's Cinnamon Swirls. These are totally addictive and I defy anyone, whether they live alone or not, to not finish them off in one day flat!

Ingredients

Serves: 10

Metric Cups

For the Dough/Pastry

  • 500 grams strong white bread flour
  • 4 grams dried yeast
  • 1 teaspoon salt
  • 1 tablespoon maple syrup (or caster sugar)
  • 1 teaspoon ground cinnamon
  • 300 millilitres warm water

For the Filling

  • 1 teaspoon ground cinnamon
  • 2 tablespoons soft brown sugar
  • 3 tablespoons maple syrup
  • 50 grams soft light brown sugar
  • 50 grams almonds
  • 50 grams hazelnuts
  • 75 grams butter
  • 25 millilitres rapeseed oil

For the Dough/Pastry

  • 18 ounces strong white bread flour
  • ounce dried yeast
  • 1 teaspoon salt
  • 1 tablespoon maple syrup (or caster sugar)
  • 1 teaspoon ground cinnamon
  • 10½ fluid ounce warm water

For the Filling

  • 1 teaspoon ground cinnamon
  • 2 tablespoons soft brown sugar
  • 3 tablespoons maple syrup
  • 2 ounces soft light brown sugar
  • 2 ounces almonds
  • 2 ounces hazelnuts
  • 3 ounces butter
  • ⅞ fluid ounce rapeseed oil

Method

Cinnamon Swirls is a community recipe submitted by OCDcook273 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the dough, put everything apart from the water in the magimix and blitz to mix then slowly add just enough of your water to make a soft, very slightly sticky dough.
  • Turn out onto a well floured surface and knead until soft and pliable. Put in an oiled bowl and cover with a tea towel for 30mins to rise.
  • Meanwhile, heat your oven to 180 degrees C and toast your nuts. When done, remove the skins from the hazelnuts however you wish and chop up both almonds and hazelnuts until the size of nibbed nuts (from a packet!).
  • Mix the nuts into the butter, soft brown sugar and cinnamon and set aside.
  • Once the dough has risen, knock back and roll out to the size of a swish roll tin (25x30cm). Coat with the nutty butter mix and drizzle with just enough maple syrup that it doesn't run off the pastry then roll up starting with the longest side until you have a fat sausage shape.
  • Cut into 9-10 pieces about 3cm in width then place in a deep oven dish - I use the Girdlebuster pie dish by Emile Henry but you just need a dish that lets your swirls sit snuggly together.
  • Pour the rapeseed oil (or butter) into your dish, sprinkle with a handful of demerara sugar then place the cut up rolls with the cut surface exposed. Cover with a tea towel again allow to rise for 40mins this time.
  • Dot each with a tiny bit of butter if so desired then sprinkle with yet more demerara sugar and some extra cinnamon and bake for 25mins at 180 degrees C (no fan). Cool for 5 mins in the dish and very carefully flip them out - they will have joined together and the buttery-sugar will bubble up like caramel from the heat of the oven. Allow to cool so you don't burn your mouth on the caramelly bits and drive in!
  • To make the dough, put everything apart from the water in the magimix and blitz to mix then slowly add just enough of your water to make a soft, very slightly sticky dough.
  • Turn out onto a well floured surface and knead until soft and pliable. Put in an oiled bowl and cover with a tea towel for 30mins to rise.
  • Meanwhile, heat your oven to 180 degrees C and toast your nuts. When done, remove the skins from the hazelnuts however you wish and chop up both almonds and hazelnuts until the size of nibbed nuts (from a packet!).
  • Mix the nuts into the butter, soft brown sugar and cinnamon and set aside.
  • Once the dough has risen, knock back and roll out to the size of a swish roll tin (25x30cm). Coat with the nutty butter mix and drizzle with just enough maple syrup that it doesn't run off the pastry then roll up starting with the longest side until you have a fat sausage shape.
  • Cut into 9-10 pieces about 3cm in width then place in a deep oven dish - I use the Girdlebuster pie dish by Emile Henry but you just need a dish that lets your swirls sit snuggly together.
  • Pour the rapeseed oil (or butter) into your dish, sprinkle with a handful of demerara sugar then place the cut up rolls with the cut surface exposed. Cover with a tea towel again allow to rise for 40mins this time.
  • Dot each with a tiny bit of butter if so desired then sprinkle with yet more demerara sugar and some extra cinnamon and bake for 25mins at 180 degrees C (no fan). Cool for 5 mins in the dish and very carefully flip them out - they will have joined together and the buttery-sugar will bubble up like caramel from the heat of the oven. Allow to cool so you don't burn your mouth on the caramelly bits and drive in!
  • Tell us what you think