Cinnamon Swirls | Community Recipes | Nigella's Recipes (2024)

FAQs

What pastry is cinnamon swirls made from? ›

Unravel the puff pastry on a lightly floured work surface, then sprinkle the cinnamon sugar mixture all over the top. Gently level the cinnamon sugar mixture with the back of a spoon so it covers the pastry almost completely, leaving a 1cm border on one of the short sides.

Cinnamon rolls (also referred to as cinnamon buns and cinnamon swirls) are believed to have originated in Sweden and then made their way to the United States. To make cinnamon rolls, a mixture of cinnamon, sugar, and butter is spread onto a flat sheet of sweet dough.

Tip #2: Roll it Out

Never try to unfold a pastry sheet unless it is thawed or it will crack. I dust my work surface very lightly with all-purpose flour, then dust my rolling pin. I run the rolling pin very lightly over the puff pastry crease to remove it.

Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.

Here are the best cinnamon buns in the UK and where to buy them. Cinnamon buns are also known as cinnamon rolls and kannelbullen, and in Denmark they are even called Kanelsnegl; 'cinnamon snail'.

Savory cinnamon rolls that use bacon or similar ingredients can benefit from Ceylon cinnamon. Remember that there are no hard-and-fast rules for what cinnamon to use in your rolls. But, if you need a recommendation, you can't go wrong with Saigon cinnamon.

Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.

Similarly to half-and-half, milk makes a good heavy cream substitute when it's combined with melted butter. Combine 3/4 cup milk and 1/4 cup melted butter for every cup of heavy cream. This mixture is not suitable for whipping.

Heavy Cream: Using heavy cream will produce the most deliciously gooey cinnamon rolls (think Cinnabon level gooey) so this is recommended. However, half and half, coffee creamer, whole milk or coconut cream will also work. Brown Sugar: Maple sugar or regular granulated sugar will also work well.

Why did my homemade cinnamon rolls come out hard? ›

Don't Overbake Cinnamon Rolls

Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.

There's no research to suggest you can overdose on cinnamon. The concern with eating too much cinnamon relates to its coumarin content, which in excessive amounts, could increase your chance of liver damage.

Unfortunately, adding too much flour can result in chewy and dense cinnamon rolls that just aren't fluffy and soft. This is because too much flour weighs the rolls down, preventing them from rising and becoming soft. Even if you use bread flour for cinnamon rolls, this can still happen if you use too much flour.

Pain aux raisins (French pronunciation: [pɛ̃ o ʁɛzɛ̃]), also called escargot ( pronounced [ɛskaʁɡo]) or pain russe, is a spiral pastry often eaten for breakfast in France. Its names translate as "raisin bread", "snail" and "Russian bread" respectively. It is a member of the pâtisserie viennoise family of baked foods.

Churros are made with simple choux pastry dough – the same dough used for Eclairs, Cream Puffs and Zeppole Donuts. The churro dough is piped directly into hot oil then rolled and generously coated in cinnamon sugar.

The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice. The dough is rolled out, spread with a mixture of currants, brown sugar and butter, then formed into a square-sided log. The process of making this bun is very similar to that involved in producing the cinnamon roll.

Lattice pastry is a pastry woven in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies.