If you're someone who relishes a café-style cinnamon scroll alongside your favourite cup of tea, these puff pastry cinnamon swirls are bound to become your new go-to treat!

Traditional cinnamon buns are loved for their delicately spiced filling, encased in a rich, yeast-based bread. However, our fuss-free twist on this classic favourite introduces a time-saving alternative - puff pastry! The magic lies in its delicate layers, generously infused with butter, which expand and puff up as they bake. The result is a pastry scroll that's light, flaky, and utterly irresistible to eat.




Serve warm from the oven as they come, or drizzle with a simple icing frosting and scatter with toasted pecans for the ultimate treat. Keep reading for our simple recipe, along with a delicious list of alternative sweet and savoury filling ideas.

This recipe features a glorious combination of cinnamon, butter and brown sugar as the filling, however, this easy-peasy method can extend to all kinds of delicious possibilities. Just be sure to keep the toppings reasonably thin, making them easier to roll. You'll also want to pre-thaw the pastry slightly before preparing, just enough so you can roll and work with it. 




Savoury filling ideas:

Pesto and parmesan
Ham, dijon mustard, and cheddar
Salami, pizza sauce and mozzarella
Spinach, feta and ricotta
Sweet filling ideas:
Lemon curd and poppyseed
Nutella and crushed hazelnuts
Raspberry jam and white chocolate chips




Ready to bake? Here's the recipe!


Ingredients:

3 tbsp softened butter
3 tsp ground cinnamon
4 tbsp brown sugar
2 sheets of puff pastry (slightly thawed)
For the drizzle:
3/4 cup icing sugar
2 tbsp melted butter
1 tsp vanilla essence
1-2 tbsp milk
1/2 cup toasted pecans, finely chopped


Method:

Preheat the oven to 200 °C, and line a baking tray or large roasting dish with baking paper.

Add the butter, cinnamon and brown sugar to a small bowl and stir to combine.

Place the two sheets of puff pastry on a clean work surface sprinkled with a little flour.

Working quickly, divide the buttery filling between the two sheets, and spread evenly over the pastry. Roll up, then slice 2-3cm thick pieces.

Place each piece, swirl side up, on your prepared baking tray or dish. While they will expand in the oven it pays to crowd the tray a little to help them keep their shape. 

Side note: If they are too doughy at this stage pop the tray in the freezer for 5-10 mins, this will also help them keep their shape. 

Bake for 18-20 minutes, or until puffed and golden brown.

To prepare the drizzle, combine the icing sugar, butter, vanilla and milk in a small bowl and stir until you have a nice and thick drizzling consistency. If it's too runny, add a little more icing sugar, if it's too thick, add a little more milk.

Drizzle icing over warm rolls and enjoy warm!

Makes 10-12 cinnamon swirls.