Cinnamon is a very common spice used in many a Indian cuisines, mostly in savoury dishes. I never knew it can even be used in cakes and breads. So when I found this recipe in my baking book, I got really surprised and initially was not very keen on baking it. But as the recipe read quite simple and I also got bored having breads daily in my breakfast, I gave it a try. And to my surprise again, I liked the flavour of cinnamon in my buns. Add to this, the swirl shape makes the bun look quite attractive too.

Ingredients for 8 pieces :

1. Butter – 2 tbspoon (cut into small pieces) + extra for greasing
2. Plain flour/Strong white bread flour – 225 gm. (I used plain flour)
3. Salt – ½ teaspoon
4. 1 sachet easy-blend dry yeast (7 gm.)
5. Egg (beaten) – 1
6. warm milk – 125 ml.
7. Maple syrup/Honey – 2 tbspoon (I used honey)
8. Milk/Single cream – 2-3 tbspoon

For Filling :

1. Butter (softened) – 4 tbspoon
2. Ground cinnamon – 2 teaspoon
3. Brown sugar – 50 gm.
4. Currants/Sultans/Raisins – 50 gm. (I used currants)

Procedure :

Grease a 23 cm./9 inch square/circular cake tin.

Sift the flour and salt into a bowl, stir in the yeast.

Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Add the egg and milk and mix to form a dough.

Place in a greased bowl, cover with cling film and let stand in a warm place for 1 hour, or until double in size.

Then knead the dough lightly for 1 minute to punch it down, then roll out on a lightly floured work surface to form a rectangle measuring 30 x 23 cm./12 x 9 inches.

To make the filling, beat the butter, cinnamon and brown sugar together until the mixture is light and fluffy.

Spread the filling over the dough, leaving a 2.5 cm./1 inch border all round.

Sprinkle over the currants.

Brush the edges with milk/cream and carefully roll up the dough like a Swiss roll, starting at a long edge, and press down to seal.

Using a sharp knife, cut the roll into 8 slices.

Place them in the prepared tin, cover with cling film and let stand for 30 minutes.

Brush the swirls with milk/cream and bake in a preheated oven, 190ºC/375ºF, for 28-30 minutes, or until well risen.

Brush the swirls with syrup/honey and cool slightly before serving warm.

Note :

1. Initially dough will remain very sticky so better if you can use a stand mixer or hand mixer with dough hook attachment to prepare it. If you don’t have them, then just have patient and use your hand. 🙂