Cinnamon Swirls
A sweet treat for the weekend, made with ready-made puff pastry for ease.
Servings: 12 Cinnamon Swirls
Ingredients
- 1 packet of pre-rolled puff pastry
- 3 tbsp caster sugar
- 1.5 tbsp ground cinnamon
- 50g icing sugar
- 2 tbsp soya milk
Instructions
- Take the puff pastry out of the fridge around 10 minutes before starting so it can get to room temperature. Preheat the oven to 180C or 160C fan.
- Stir the ground cinnamon and sugar together then unravel the pastry and spread the spiced sugar evenly all over the top. Leave one short edge with a 1cm border without the sugar.
- Brush a little milk on the border then, on the opposite (short) side, start rolling the pastry into a neat sausage shape. Gently press the edge with your fingers to seal the roll.
- Slice into 12 even rounds and place onto a lined baking tray. (I use the baking paper the pastry comes in.) Brush the swirls with a little milk before placing in the pre-heated oven. Bake for 20 minutes or until the cinnamon swirls are golden brown and cooked all the way through.
- Sift the icing sugar into a bowl then stir through 1 tsp of soya milk adding a little at a time until you get a thick, pourable consistency.
- Once the swirls are ready, drizzle the icing sugar all over with a fork, then serve.