Cinnamon Swirls

Deliciously soft and doughy spirals, these cinnamon infused swirls are great at breakfast time, teatime or any time!

15-20 minutes
Makes 12


  • 350g Juvela Gluten Free White Mix
  • 50g granulated sugar
  • ½tsp salt
  • 1 sachet dried yeast (supplied with Mix)
  • 125ml milk
  • 50ml water
  • 50g butter
  • 1 medium egg, lightly beaten
  • For the filling:
  • 50g butter, softened
  • 2tsp ground cinnamon
  • 50g granulated or dark brown sugar
  • For the icing:
  • 100g icing sugar
  • Zest and juice of an orange
  • Method

    1. In a large bowl, combine the Mix, yeast, sugar and salt.
    2. Combine the butter, milk and water and heat in a microwave until the butter is melted.
    3. Add the warm liquid and the egg to the dry ingredients and beat together to form a soft dough.
    4. Knead for 5 minutes by hand or in a food mixer with a dough hook.
    5. Transfer to a large oiled bowl, cover with oiled cling film and leave to prove in a warm place for 1hour until doubled in size.
    6. Knead the dough lightly on a surface dusted with Gluten Free Mix and then roll out into a rectangle (approx 30 x 20cm).
    7. Spread the softened butter over the dough; then mix the sugar and cinnamon together and sprinkle on top.
    8. Roll the dough (from the longer side) to form a long sausage, then using a sharp knife, cut into 12 pieces.
    9. Pop onto a baking tray or arrange in a round cake tin, cut side up.
    10. Bake in a preheated oven (200°C/180°Fan/Gas Mark 6) for 15-20minutes until golden brown.
    11. For the icing, add the orange zest to the icing sugar and then add enough juice to make a smooth icing for drizzling.
    12. Once the swirls are cool, drizzle generously with orange icing.