Cinnamon Swirl Recipe
Make Cinnamon Swirl Recipe in just 2h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Cinnamon Filling
Glaze (optional)
Method
Dough
- 1
Warm milk and bloom yeast
Warm the milk to 100–110°F (slightly warm to the touch). Stir in 1 tablespoon granulated sugar and 2 teaspoons instant yeast. Let sit 5–7 minutes until foamy.
- 2
Combine wet and dry
In a large bowl or stand mixer fitted with a dough hook, add 3.25 cups all-purpose flour and 1/2 teaspoon salt. Pour in the foamy milk mixture, 3 tablespoons melted or softened unsalted butter, and 1 large egg. Mix on low speed until a shaggy dough forms, about 1–2 minutes.
- 3
Knead
Increase mixer speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn onto a floured surface and knead 8–10 minutes, adding up to 2 tablespoons extra flour if very sticky.
- 4
Cinnamon Filling
- 5
Prepare filling
While the dough rises, combine 4 tablespoons softened unsalted butter, 1/2 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon fine sea salt, and 1/2 teaspoon vanilla extract in a small bowl. Stir until smooth and spreadable.
Assemble and bake
- 6
Roll out dough
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll into a rectangle about 12 x 9 inches and roughly 1/4 inch thick.
- 7
Spread filling
Evenly spread the cinnamon filling over the rolled dough, leaving a 1/2-inch border along the long edge furthest from you.
- 8
Roll and cut
Starting from the long edge nearest you, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unfloured dental floss, cut the roll into 8 equal pieces (or 6 for larger swirls).
- 9
Second rise
Place the swirls seam-side down in a greased 9-inch round cake pan or 8x8 baking pan, leaving small gaps between them. Cover loosely and let rise until puffy, about 30–45 minutes.
- 10
Bake
Preheat the oven to 350°F (175°C). Bake the swirls for 20–25 minutes, or until golden brown on top and cooked through (internal temperature ~190°F). If the tops brown too quickly, tent with foil for the last 5–10 minutes.
Glaze (optional)
- 11
- 12
Finish
Drizzle the glaze over the warm cinnamon swirls. Serve warm or at room temperature.