Cold-raised cinnamon swirls - Frederikke Wærens
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Cold-raised cinnamon swirls

Cold-raised cinnamon swirls is a much-in-demand recipe. My easy sticky cinnamon swirls recipe is already a top recipe, so I thought the time was right for a recipe for cold-raised cinnamon swirls. Loads of people are visiting my blog in these slightly crazy Corona times, so there’s lots of baking going on out there – especially cinnamon swirls and chocolate chunk cookies. Cold-raised cinnamon swirls are easy to make and these ones are the best! They can be prepared the day before, preferably in the late afternoon or evening, and then taken out of the fridge the next day to raise while the oven is heating up. Cinnamon swirls get all nice and spongy and sticky, and you avoid the hard and dry edge, if they’re packed close together so they can rise together and bake together like a cake. I’ve topped these swirls with a delicious frosting of cream cheese, butter, confectioner’s sugar and vanilla, but you could just use an ordinary glaze. And, if you don’t want to cold raise the cinnamon swirls, you can make them as usual with 50 g yeast and raise them for 1 hour and then for 30 minutes. Enjoy!

Cold-raised cinnamon swirls

Recipe for 6-8 persons
Prep 1 hr
Cook +12 hrs
Total +12 hrs


Dough (makes 12-14 swirls)



Dissolve the yeast in half the lukewarm milk in a food mixer. Once dissolved, pour in the rest of the milk. Add the sugar, eggs and cardamom and stir well. Now add about half the flour and knead the dough in the machine. Add the salt. Then add the rest of the flour together with the softened butter (cubed) until the dough is smooth, glossy, slightly sticky and releases from the bowl as it stirs. Allow the dough to rise (for just 15 minutes) in the bowl under a damp dishtowel while you make the filling.


Mix all the ingredients well with a fork until combined.

How to make the cinnamon swirls

Roll the dough out into a square on a floured surface. Spread the filling around the whole dough, spreading all the way out to the edges. Roll the dough into a long sausage and cut out even-sized cinnamon swirls. Line a tin or dish with baking paper and place the cinnamon swirls in the tin/dish so they sit snuggly. Cover with cling film and place the cinnamon swirls in the fridge overnight.

Removed the cinnamon swirls the next day and placed on the kitchen counter at room temperature (preferably for 1.5 hours). Meanwhile, heat the oven to 200 C convection.

Brush the cinnamon swirls with the egg and milk wash and bake the cinnamon swirls for 20-25 minutes until golden and baked through.


While the cinnamon swirls are baking whip the cream cheese, butter, confectioner’s sugar and vanilla into a creamy and even frosting.

Spread frosting over the warm cinnamon swirls and enjoy them immediately. The cinnamon swirls can be frozen and heated in the oven or on a toaster before serving. Enjoy!


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