Wednesday, January 26, 2011

Cinnamon Swirls

I have to admit that two weeks into my new job and still have not organize my leisure time. I am not being good at posting and visiting my blog-friends. So bad! I am wondering how am I going to figure this out …. But I will.

On another note, I have not got over my creativity crisis. Staling and taking my pictures suddenly seams mission impossible! Thanks God my pleasure for cooking has not decreased!!!

It also helps my new toy!!! Back in November I got myself an IPad. So great!!!!!

I have all these fantastic applications with great recipes and beautiful pictures.

The cinnamon swirls are one of the most quintessential American pastries. When I got them from the oven my sister said that I just took her back to Minnesota. That smell!!

The IPad app is called “ The Photo Cookbook – Baking”. I highly recommended it!

I hope you like it!


Serves 12

25 gr butter cut into small pieces, plus extra for greasing

225 gr strong white flour

½ tsp salt

7 gr easy-blend dried yeast

1 egg, lightly beaten

125 ml lukewarm milk

2 tablespoon maple syrup, for glazing


55 gr butter softened

2 teaspoon ground cinnamon

50 gr soft light brown sugar

50 gr currants


Grease a baking sheet and a bowl. Sift the flour and salt into a mixing bowl and stir in the yeast.

Rub in he chopped butter with your fingertips until the mixture resembles breadcrumbs. Add the egg and mix to form a dough.

Form the dough into a ball, place in the greased bowl, cover and leave to stand in a warm place for about 40 min , or until doubled in volume.

Punch down the dough lightly for 1 minute, then roll out a rectangle measuring 30x23 cm.

For the filling, cream together the softened butter, cinnamon and sugar until light and fluffy. Spread the filling over the dough, leaving a 2.5cm border. Sprinkle the currants evenly over the top. Roll up the dough from one of the long edges and press down to seal.

Preheat oven at 190º. Cut the roll into 12 slices and place them, cut side down, on the prepared baking sheet. Cover and leave to stand for 30 minutes.

Bake in the preheated oven for 20-30 minutes, or until the swirls are well risen.

Brush with maple syrup and leave to cool slightly before serving.


dadá said...

¡Exquisito!, tienen que estar riquísimos.

La casita said...

Mariola por favorrr!! Qué esa crisis se supere pronto guapetona!!!! Qué yo sé que a ti la creatividad te sobra.
Los rollitos tremendos!!


isabel said...

A mí me encantaría conocer la receta, la espero.
Un besín

Ingrid said...

Que cosa tan rica Mariola! me encantan los rollos de canela, tienen un sabor espectacular y una textura esponjosa! deliciosos.
Muchos Besossss

Juana said...

Mariola bonita!!!, pues si que veo que andas como tres en un zapato!!!
La receta me gustaria saberla porque es el tipo de dulce que me gusta!!!
Tu tranqui, poco a poco volveras a la normalidad!!!
Mil besitos guapa!!!

Lisa said...

Wow, those are some nice looking rolls. Sounds like a fantastic breakfast treat. I have a linky party every weekend on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by then and link this up.

koiki_ce said...

Sin comentarios, me encantan los Cinamon swirls. Lo más curioso fue cómo el olor me transportó a las mañanas en Estados Unidos...

muydulcevinuesa said...


Amparo said...

Mariola, no había visto yo esta entrada tuya tan estupenda.
Espero que pronot todo vuelva a la normalidad.
Un abrazo.

Virginia said...

El otro día hice (bueno, María de En Dulce me echó una mano) los cinnamon rolls y se han convertido en mi dulce favorito.