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Mini cinnamon swirls
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Prep Time:
35 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Delightful and easy cinnamon pastries for any occasion. Sure to be a crowd-pleaser!
Ingredients:
  • 300.00 gm self-raising flour, plus extra for dusting
  • 40.00 gm caster sugar
  • 150g butter, chilled, finely chopped
  • 128.75 gm milk
  • 1 egg
  • 8.80 gm vanilla extract
  • 90.00 gm brown sugar
  • 2.50 gm ground cinnamon
  • 20g butter, melted, extra
  • Ground cinnamon, extra, for dusting
  • 225.00 gm pure icing sugar, sifted
  • 15.00 gm water, boiling
Instructions:
  • Preheat the oven to 180C/160C fan-forced and grease a 24-hole mini-muffin pan with a capacity of 1 1/2 tablespoons.
  • In a food processor, blend the flours, caster sugar, and 125g butter until you get fine crumbs. Transfer the mixture to a bowl and create a well. Whisk together the milk, egg, and vanilla, then add it to the flour mixture. Stir until well combined.
  • Combine the remaining 25g butter with brown sugar and cinnamon in a bowl, rubbing them together until well mixed.
  • Divide the dough in half. Roll out one half on a floured surface until it forms a 20cm x 35cm rectangle. Evenly sprinkle half of the sugar mixture over the dough. Roll up the dough tightly from one long side to enclose the filling. Trim 5cm off each end and slice into 1cm thick pieces. Arrange the slices in the prepared pan with the cut side up. Brush with half of the extra butter.
  • Bake until golden, then let it stand in the pan for 1 minute before transferring to a wire rack to cool. Repeat with the rest of the dough, sugar mixture, and butter.
  • Prepare the icing by placing icing sugar in a bowl, adding boiling water, and stirring until smooth. Drizzle the icing over the swirls, sprinkle lightly with extra cinnamon, allow it to set for 20 minutes, then serve.

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