Sticky spongy cinnamon swirls are one of the best things I know. They’re easy to make and can be made as a cinnamon swirl cake in a spring form or as individual cinnamon swirls baked on a baking sheet. They’re the spongiest thing you’ve ever baked – and you can avoid the hard and dry edge by baking the swirls as a cake.
I’ve also made the swirls as cinna-buns. These swirls are a little taller, with extra filling and topped with cream cheese frosting. Enjoy!
Sticky spongy cinnamon swirls
IngredientsThis recipe makes about 20 cinnamon swirls Dough:
Dissolve the yeast in half of the lukewarm milk in a food mixer. Once dissolved, pour in the rest of the milk. Add the salt, sugar, eggs, butter and cardamom and stir well. Now add about half the flour and knead the dough in the machine. Then add the rest of the flour until the dough isn’t sticky and releases from the bowl as it mixes. Cover the bowl with a dish towel and allow the dough to rise in the bowl for 1 hour.
Mix all the ingredients together well with a fork and set aside until needed.
How to assemble the cinnamon swirls:
Roll the dough out into a square on a floured surface. Spread the filling over the entire dough, going all the way out to the edge. Roll the dough into a long sausage and cut it into even-sized cinnamon swirls. You can either make a cinnamon swirl cake in a 28 cm diameter spring form or simply place them on two lined baking sheets. Allow the cinnamon swirls to rise for 30 minutes while heating the oven to 180 C. Brush the cinnamon swirls with the egg wash and bake the cinnamon swirl cake for 20-25 minutes and the cinnamon swirls on the baking sheet for 15-20 minutes.
Mix the confectioner’s sugar and boiling water together for the icing. Sprinkle the icing over the warm cinnamon swirls and enjoy them immediately. The cinnamon swirls can be frozen and simply heated in the oven or on a toaster before serving. Enjoy!