Cinnamon Whirls

These are like Danish Pastries, but I don't like raisins, so this is my version.


Oven Temperatures

preheated oven, 190C 375F GM5



  1. Sieve the flour and salt into a mixing bowl. Stir in the yeast.
  2. Rub in the butter.
  3. Make a well in the centre of the flour mixture.
  4. Pour in the egg and milk.
  5. Mix the ingredients together to make a dough, kneading only slightly. You will probably need to add more flour to make the dough stop sticking to everything.
  6. Place the dough in a greased bowl, cover with a very damp cloth (helps make rolls softer) and leave to rise in a warm place for about 40 minutes or until the dough has doubled in size. (If in cold student digs, make a nest out of a hot water bottle, blanket or towel and a box big enough for bottle and bowl.)
  7. Lightly grease baking tray.
  8. Knock back the dough by kneading lightly for a minute.
  9. Roll out the dough with a rolling pin to make a roughly rectangular shape between half a centimetre and a centimetre thick.
  10. To make the filling, cream together the butter, cinnamon and sugar until light and fluffy.
  11. Spread the filling over the dough, leaving a 2cm gap along one of the longer edges (to stick to the dough when rolled up).
  12. Sprinkle the chocolate chips over the cinnamon paste. I do this fairly thickly.
  13. Roll up the dough like a swiss roll, starting at the long edge that is covered in filling. Press down to seal - this should be on the long edge where you left the gap without filling so it would stick okay. (Note: swiss rolls are not moulded in a spiral shaped cake tin, no matter how twisted your brain is.)
  14. Cut the roll into about 12 slices with a sharp knife.
  15. Places the slices on the baking tray, cover with a wet cloth and leave in a warm area for 30 minutes
  16. Bake in a preheated oven, 190C 375F GM5 for 20-30 minutes or until well-risen.
  17. Drizzle with maple syrup while still hot and leave to cool before transferring to a wire rack.
  18. Serve while warm (but not hot, as the chocolate stays very hot for ages) or once cooled.

This page was last updated by Mad Hatter on 8th January 2002.