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How to make Mini cinnamon swirls

Yield = 48
Prep time: 0:35
Cook time: 0:30
Total time: 1:05

Ingredients

  • 2 cups self-raising flour, plus extra for dusting
  • 2 tablespoons plain flour
  • 2 tablespoons caster sugar
  • 150g butter, chilled, finely chopped
  • 1/2 cup milk
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 20g butter, melted, extra
  • Ground cinnamon, extra, for dusting

Icing

  • 1 1/2 cups pure icing sugar, sifted
  • 3 teaspoons water, boiling

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 24-hole, 1 1/2 tablespoon-capacity mini-muffin pan.
  • Step 2 Process flours, caster sugar and 125g butter in a food processor until mixture forms fine crumbs. Transfer to a bowl. Make a well. Whisk milk, egg and vanilla. Add to flour mixture. Stir to combine.
  • Step 3 Rub remaining 25g butter, brown sugar and cinnamon together in a bowl.
  • Step 4 Cut the dough in half. Place one half on a floured surface and roll out to form a 20cm x 35cm rectangle. Sprinkle evenly with 1/2 the sugar mixture. Roll up dough tightly from 1 long side to enclose filling. Trim 5cm off each end. Cut into 1cm thick slices. Place slices, cut-side up, into prepared pan. Brush with 1/2 the extra butter.
  • Step 5 Bake for 15 minutes or until golden. Stand in pan for 1 minute. Transfer to a wire rack to cool. Repeat with remaining dough, sugar mixture and butter.
  • Step 6 Make Icing: Place icing sugar in a bowl. Add boiling water and stir to form a smooth icing. Drizzle icing over swirls. Sprinkle lightly with extra cinnamon. Stand for 20 minutes to set. Serve.