Hairy Bikers Cinnamon Swirls Recipe​

These Hairy Bikers-inspired cinnamon swirls are soft, golden buns wrapped around a buttery brown sugar and cinnamon filling. A simple icing adds sweetness to the warm spice, while the enriched dough bakes up tender and fluffy. The recipe is suitable for beginner bakers, with a little patience needed for the dough to rise. Allow about 2 hours and 40 minutes in total, including proving and cooling.

Cinnamon Swirl Ingredients

For the Dough

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 50g caster sugar
• 1 teaspoon fine salt
• 200ml whole milk, lukewarm
• 1 large egg
• 50g unsalted butter, softened

For the Cinnamon Filling

• 50g unsalted butter, softened
• 100g light brown soft sugar
• 2 tablespoons ground cinnamon

For the Icing

• 75g icing sugar
• 2 to 3 teaspoons water

Kitchen Equipment

• Large mixing bowl
• Rolling pin and sharp knife
• Approximately 23 x 30cm baking tin
• Baking parchment and wire rack

How to Make Cinnamon Swirls

• Mix the dry ingredients: Put the flour, yeast and caster sugar in a large bowl. Add the salt to the opposite side of the bowl from the yeast, then stir everything together.
• Make the dough: Add the lukewarm milk, egg and softened butter. Mix until a soft, slightly sticky dough forms. If dry flour remains, add a teaspoon or two of water.
• Knead until smooth: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 6 to 8 minutes. Avoid adding too much extra flour, as a slightly tacky dough makes softer swirls.
• Let the dough rise: Place the dough in a lightly greased bowl, cover and leave in a warm place for about 1 hour, or until doubled in size. The time will depend on the temperature of your kitchen.
• Prepare the tin and filling: Line a 23 x 30cm baking tin with baking parchment. Mix the brown sugar and cinnamon in a small bowl, keeping the softened filling butter separate.
• Roll and fill: Gently press the air out of the dough and roll it on a lightly floured surface into a rectangle approximately 40 x 30cm. Spread the softened butter over the dough, leaving a 1cm border along one long edge. Sprinkle the cinnamon sugar evenly over the butter.
• Shape the swirls: Starting at the filled long edge, roll the dough up snugly towards the unbuttered border. Pinch the seam closed, then cut the roll into 12 equal pieces with a sharp knife. Arrange them cut-side up in the prepared tin, leaving a little space between them.
• Prove again: Cover the tin loosely and leave the swirls to rise for 30 to 40 minutes, until noticeably puffy and just beginning to touch.
• Prepare the oven: Towards the end of the second rise, preheat the oven to 190°C or 170°C fan. Place a shelf in the middle of the oven for even baking.
• Bake the swirls: Bake for 20 to 25 minutes, until golden brown and cooked through in the centre. If the tops brown too quickly, cover them loosely with foil for the final few minutes.
• Cool and ice: Leave the swirls in the tin for 10 minutes, then lift them onto a wire rack. Mix the icing sugar with enough water to make a drizzle. Let the swirls cool for another 5 minutes, then drizzle the icing over them and serve warm or at room temperature.

Tips for Soft Cinnamon Swirls

How warm should the milk be?

The milk should feel lukewarm, not hot, when tested with a clean finger. Hot milk can damage the yeast, while cold milk will make the dough rise more slowly.

Why is my cinnamon swirl dough sticky?

Enriched dough is naturally a little tacky. Knead it until it becomes smooth before adding more flour, and use only a light dusting on the work surface. Too much flour can make the finished buns dense.

How can I stop the filling from leaking out?

Use softened rather than melted butter, spread the filling evenly and roll the dough snugly without stretching it. A little melted sugar in the bottom of the tin is normal and adds a pleasant sticky finish.

How do I know when the swirls are baked?

The tops should be golden and the centre swirls should no longer look doughy. Gently lift the edge of a middle swirl to check the layers. If they look wet, return the tin to the oven for a few more minutes.

Why did my swirls turn out dense?

The dough may need more kneading or more time to rise. Look for a clear increase in size rather than relying only on the clock, particularly in a cool kitchen.

Serving Suggestions

• Serve slightly warm with a cup of tea or coffee.
• Add fresh berries and a spoonful of Greek yoghurt for brunch.
• Enjoy without icing and spread with a little butter.
• Serve as a dessert with a scoop of vanilla ice cream.

Storage and Reheating

Room Temperature

Once completely cool, keep the swirls in an airtight container at room temperature for up to 2 days. Warm individual swirls in the microwave for about 10 to 15 seconds, or until just warm.

Refrigerator

Store cooled swirls in an airtight container in the refrigerator for up to 4 days. Refrigeration can make bread feel firm, so bring them to room temperature or warm them briefly before serving.

Freezing

Freeze completely cooled swirls, preferably without icing, in a freezer-safe container or bag for up to 3 months. Thaw at room temperature, then warm in a 160°C oven for 5 to 10 minutes. Add fresh icing once they have cooled slightly.

Nutrition

Approximate values per swirl, including icing:

• Calories: 300 kcal
• Carbohydrates: 48g
• Protein: 6g
• Fat: 9g
• Saturated fat: 5g
• Sodium: 200mg

Nutrition values are estimates and will vary with ingredients, brands and portion sizes.

Frequently Asked Questions