- 450g strong white flour
- 5g salt
- 50g sugar
- 100g butter, softened
- 265g milk
- 10g fresh yeast/5g dried yeast
- 1 egg
- 200g brown sugar
- 150g softened butter
- 15g ground cinnamon
- 100ml whipping cream
- 50ml water
- 150g caster sugar
- 40g unsalted butter
- Mix together the flour, salt and sugar in a bowl. Rub in the softened butter with your fingertips. The flour should resemble fine breadcrumbs. Make a well in the flour.
- Warm your milk gently to take off the chill. The temperature you would give a baby a bottle is ideal.
- Crumble the yeast into the milk so that it dissolves and pour the yeasted milk into the well. Add the egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough. If it feels a little wet and sticky don’t panic, just stay with it and be persistent.
- Turn the dough out onto a clean surface and knead for 10 minutes until the window pane effect has been achieved. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove at room temperature for about 60-90 minutes.
- While the dough is proving you can make the cinnamon paste. In a food mixer, add the butter along with the cinnamon and brown sugar. Mix until pale and fluffy.
- Transfer the dough to a lightly floured work surface. Knock back the dough. With a rolling pin, roll the dough out until rectangle in shape and about 1cm thick.
- Cover the surface of the dough generously with the cinnamon paste. Spread the mix out with a spatula.
- With the dough outstretched in front of you, take the side furthest away from you and roll towards you until you reach the centre. Now take the side nearest you and roll the dough towards the centre till both sides meet. You should have two cylinder shapes side by side.
- Using a knife, cut the dough into 12 portions, a little over an inch thick. Place onto a baking tray lined with parchment and cover with a damp cloth. Allow to prove for 45-60 minutes.
- Alternatively,once the swirls have been portioned and placed on a baking tray. Cover over and place in the fridge until morning. Remove 90 minutes before baking.
- Preheat the oven to 190°C/gas mark 5. Before baking, brush each swirl with egg wash. Bake for 15 minutes, transfer to a wire rack to cool.
For the caramel sauce
- Pour the cream into a saucepan and warm gently. Place the sugar and water into a separate saucepan on a medium heat and stir until the sugar has dissolved.
- Once the sugar has dissolved, do not stir the sugar and cook to a light golden caramel colour.
- Off the heat, pour in the warm cream and stir carefully as the mix may bubble up.
- Return the saucepan to the heat and continue stirring until smooth. Remove from the heat, cool slightly and whisk in the butter until smooth.
- This is spreadable at room temperature to cover the cinnamon swirls. It’s also great over ice cream.
For an extra touch of indulgence finish the swirls with a rich caramel sauce.