Cinnamon swirls

Cinnamon swirls

Try this recipe for chocolate-drizzled cinnamon swirls from East London’s newest Danish bakery, The Bread Station. Do bear in mind that this recipe requires extra proving time
  • Total:
  • Serves: 6 persons



  1. Step 1

    Melt the butter by stirring into the warm milk then pour this mix over the crumbled yeast in a large bowl. Add the sugar and salt and then mix in the flour until it comes together as a dough. Knead for 5 minutes until smooth, then leave it to rise for 40 minutes.
  2. Step 2

    To make the filling, mix the marzipan with the sugar in a food processor or mixer until the sugar is incorporated. Add the butter on low speed until it is all mixed together.
  3. Step 3

    Lightly flour the worksurface then roll the dough out to a square approximately 20cm x 20cm. Dot the filling over the dough evenly then spread all over. Sprinkle the cinnamon on top.
  4. Step 4

    Roll the dough up like a swiss roll until all the filling is enclosed. Cut into 6 pieces with a very sharp knife.
  5. Step 5

    Put the buns cut-side up on a large baking sheet. Cover with a loose sheet of clingfilm and leave for another 40 minutes.
  6. Step 6

    Heat the oven to 220C/fan 200C/gas 7. Just before baking gently press down on each bun to flatten them a little. Bake for 10-12 minutes until golden and puffed.
  7. Step 7

    Melt the dark chocolate over a pan of simmering water or in short blasts in the microwave. Let the buns cool before drizzling with the dark chocolate to finish.