Cinnamon swirls

Sugar and spice and all things nice make these lovely Cinnamon Swirls from Paul Hollywood a delight any time of day
By Paul Hollywood
Cinnamon swirls
  • Rating:
  • Serves: makes 6 Swirls
  • Cook Time: 25 minutes
  • Prep Time: 1 hour 15 minutes
  • Effort: medium



  • 250 g strong bread flour
  • 1 tsp salt
  • 40 g caster sugar
  • 15 g fresh yeast
  • 20 g butter, oftened
  • 150 ml warm water

For the filling:

  • 30 g butter, softened
  • 100 g sultanas
  • 2 tsp ground cinnamon
  • 1 egg, beaten
  • 100 g caster sugar
  • 100 ml water


1. Lightly grease a baking sheet. Combine the flour, salt, sugar, yeast, butter and water in a blender and mix thoroughly until the mixture forms a smooth dough.

2. Knead the dough on a floured surface for 5 minutes before returning to the bowl and leaving to rest for an hour.

3. Roll the dough out into a large rectangle about 1.5cm thick, and spread the butter on top, then sprinkle on the sultanas and dust with cinnamon.

4. Take the smaller end and roll the dough into a sausage, then cut 5cm thick discs and lie them face down on the prepared baking sheet. Leave to rise for 45 minutes.

5. Set the oven to 190°C/gas 5. Brush the swirls with the beaten egg and bake for 20 minutes.

6. Meanwhile, place the sugar and water into a small saucepan, bring to the boil and simmer for 2 minutes, until the sugar has dissolved and the syrup has thickened slightly.

7. Remove the swirls from the oven and immediately brush with sugar syrup.

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