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You are here: Home / Recipes / Breakfast Foods and Breads / Cinnamon Swirls

Cinnamon Swirls

October 28, 2008 by evelyn

These lusciously sweet buttery treats will melt in your mouth and be gobbled up in no time. They are simple to make and would be an ideal Thanksgiving morning breakfast or gift for a neighbor or friend.

Recipe source:

Cooking With Friends Kitchen

Ingredients

Dough

2 cups self-rising flour
1/3 cup granulated sugar
2/3 cup 1% milk

Bottom of the Pie Dish

3 tablespoons butter
¼ cup packed dark brown sugar

Filling

¼ cup packed dark brown sugar
1/8 cup granulated sugar
1 tablespoon cinnamon
1 tablespoon melted butter

Glaze

1 ½ cups sifted confectioner’s sugar
3 tablespoons milk
1 ½ teaspoon vanilla extract

Directions

Pre-heat the oven to 400 degrees.

First you’ll want to make the dough. In a large bowl, using a mixer, combine 2 cups flour, 1/3 cup sugar and 2/3 cup milk together until a sticky dough forms. Remove the dough and knead with your hands for a minute, adding more flour as needed. Roll into a 10 x 13 shape on a heavily floured surface.

In a 9 inch glass pie dish, melt 3 tablespoons butter and ¼ cup brown sugar on a low heat, mixing constantly. Remove from heat and set aside (this will be the dish you use to bake the swirls).

Next, make the filling by combining ¼ cup dark brown sugar, 1/8 cup granulated sugar and 1 tablespoon cinnamon in a small dish. Spread on the rolled out dough. Drizzle with 1 tablespoon butter. Roll the wide side into a log and cut into 12 1-inch wide swirls.

Arrange swirl side down in the prepared 9 inch pie dish. Bake for approximately 18 minutes until they begin to turn golden.
While the swirls are baking, make the glaze by whisking together the confectioner’s sugar, vanilla extract and milk. Remove swirls from heat and immediately pour on the glaze. Cool for a few minutes and serve warm.

Serves

Makes 12 rolls

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Filed Under: Breakfast Foods and Breads

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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