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Home > Vitafriendspku > Recipes > Cinnamon Swirls
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Cinnamon Swirls

  • RECIPE MAKES: 12 swirls
  • COOK TIME: 1hr
Step 1

Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

Step 2

Place the warm water, psyllium husk and yeast in a bowl and stir.

Step 3

Add the Fate Low Protein All-Purpose Mix, cinnamon and sugar to the bowl and mix into a dough.

Step 4

Dust the surface with Fate Low Protein All-Purpose Mix and using a rolling pin, roll the dough to approximately 1cm in depth, 26cm square and using a knife neaten the edges as required.

Step 5

For the filling, place light muscavado sugar, caster sugar, cinnamon and butter into a microwavable bowl and mix together.

Step 6

Microwave the mix for 30 seconds or until the butter has melted.

Step 7

Pour the mix onto the pastry square and spread evenly using the back of a spoon, leaving a 2cm strip filling free on one edge.

Step 8

Brush the filling free area with Prozero.

Step 9

Roll the square until you reach the filling free area and then gently press down to seal the edge.

Step 10

Slice a 1cm chunk from each end and discard.

Step 11

Cut the roll into 12 even sections (2cm each).

Step 12

Place onto a lined baking tray, allowing room for expansion with the swirls facing up.

Step 13

Brush the swirls with Prozero.

Step 14

Bake on the middle shelf of the oven for 20 minutes.

Step 15

Leave to cool fully on a wire rack.

Step 16

To make the icing, in a bowl combine the icing sugar and water and mix into a paste.

Step 17

Drizzle the icing over the surface of the swirls.

ProZero and Fate Low Protein All-Purpose Mix are foods for special medical purposes and must be used under medical supervision.

  • Ingredients for pastry:
  • 200ml Warm water
  • 7g Psyllium Husk
  • 6g Yeast
  • 240g Fate Low Protein All-Purpose Mix
  • 1 tsp Cinnamon
  • 40g Caster sugar
  • Permitted decorations e.g. icing, sugar, freeze dried strawberries, sprinkles etc.
  • Ingredients for the filling:
  • 55g Light Muscavado Sugar
  • 2 tbsp Caster sugar
  • 1 tbsp Cinnamon
  • 28g Unsalted butter
  • 2 tbsp Prozero
  • Ingredients for the icing:
  • 260g Icing sugar
  • 40ml Water