Cinnamon Swirls

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:45 h

Ellie (Kind State Of Mind) came into our studio again to show us these totally delicious cinnamon swirls. They really are delicious yet easy vegan baking that everyone can conjure up! If you're looking for some plant based sweet treats and a dairy free pastry recipe you will LOVE this!

Start cooking ➞




For the buns

<item-todo-done>½ tsp salt<item-todo-done><item-todo-done>5 tbsp plant-based butter<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>240ml almond milk<item-todo-done><item-todo-done>1 x 7g sachet fast-action dried yeast<item-todo-done><item-todo-done>360g plain flour<item-todo-done>

For the inside

<item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>5 tbsp brown sugar<item-todo-done><item-todo-done>3 tbsp cinnamon<item-todo-done><item-todo-done>1 tsp ground cardamom<item-todo-done>

For the topping

<item-todo-done>60g icing sugar<item-todo-done><item-todo-done> handful of pistachios chopped<item-todo-done><item-todo-done>2 water<item-todo-done>

Before you start

Preheat oven to 180°C l Saucepan l Greased tin

Make the dough

  • Heat the milk, butter and caster sugar on a low heat until the butter has melted and the sugar dissolved
  • Set aside to cool for 10 minutes
  • Meanwhile measure out the flour into a bowl, add the yeast and salt and mix to combine
  • Check that the milk mixture has cooled to body temperature and then add to the dry ingredients, mixing quickly with a wooden spoon into a dough
  • If it looks too wet add in a few more tablespoons of flour until it comes together into a loose dough - it will be very soft in texture‚ not like a bread dough
  • Turn out on to a floured surface and give a few gentle kneads to bring together
  • Place the dough in a bowl, cover with cling film and put in a warm place to rise until it has doubled in size

Form the buns

  • When the dough has risen dust your work surface with flour and tip out the dough
  • Knead it gently together, knocking the air out of it - it will be very soft and a little sticky, add a little more flour as you need to
  • Roll out the dough into a rough rectangle around 35cm x 50cm
  • Spread the butter onto the dough and sprinkle over the cardamom, cinnamon and brown sugar evenly on top
  • Cover and leave to rise for 25-35 minutes

Bake the buns

  • Once the buns are risen place the tin in the oven for 25-30 minutes
  • They should be lightly golden on top and feel slightly soft in texture underneath when prodded
  • While the buns cool, make the glaze by mixing the icing sugar with 1-2 tbsp of water
  • Once they are completely cool, cover with the glaze and scatter over the pistachios

Cost per portion


CO2e per portion

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