Ingredients

The following ingredients have 4 Servings
  • 450 g self-raising flour
  • 110 g butter (I prefer unsalted)
  • 60 g caster sugar
  • 300 ml milk (I use semi-skimmed)
  • 4 tbsp granulated sugar
  • 2.5 tsp ground cinnamon
  • 85 g icing sugar
  • 2 tbsp milk

Instruction

  • Preheat the oven to 180 degrees Celsius.
  • Sift the self-raising flour (450 g) into a large bowl.
  • Cube the butter straight from the fridge.
  • Rub it into the flour until it resembles coarse breadcrumbs.
  • Stir in the caster sugar.
  • Pour in the milk and stir with a spoon until it comes together as a dough.
  • Transfer the dough to a floured work surface and bring it together in a ball so you can roll it out.
  • Roll the dough into a large rectangle using a rolling pin.
  • Mix the granulated sugar and cinnamon for the filling in a small bowl.
  • Sprinkle it all over the dough, spreading it equally around so it covers it evenly.
  • From the long side of the rectangle, roll up the dough carefully and tightly into a large roll, as if you are making a Swiss roll.
  • Cut the roll into 12 equal pieces.
  • Grease your baking tin with a little oil, ensuring you cover all sides and edges, to prevent sticking.
  • Arrange the swirls in 4 rows of 3, leaving a little room between each roll as they will rise as they bake.
  • Bake for 25 minutes or until light golden in colour and cooked through.
  • Remove the baking tin from the oven and allow to cool.
  • In a separate small bowl, mix the icing sugar with the 2 tablespoons of milk to make a smooth, not too runny icing.
  • Drizzle the icing over the cinnamon swirls and serve!