Cinnamon swirls

Prep: 20 mins Cook: 12 mins Plus chilling


Makes 20
The perfect accompaniment to a warming cup of coffee on a rainy afternoon

Nutrition and extra info

  • Raw dough or baked biscuits can be frozen

Nutrition: per serving

  • kcal153
  • fat8g
  • saturates5g
  • carbs19g
  • sugars8g
  • fibre1g
  • protein2g
  • salt0.11g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g softened butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g golden caster sugar
  • 50g icing sugar
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 300g plain flour
  • 2 tbsp demerara sugar, plus a few extra pinches
  • 2 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


  1. Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.

  2. Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

Kirsty1301's picture

Do not follow this receipe unless you want rock hard type biscuits.

getoffthebandwagon's picture

Wish I'd read the comments before making these. They aren't 'Cinnamon swirls' as you'd buy in the shops, but very weak cinnamon biscuits.

The swirl doesn't add anything to this, you may as well just make a normal biscuit and add cinnamon. As other comments say, if you insist on making these use plenty of extra sugar and spice, but generally I'd avoid.

JiaUbaid's picture

Made them and they r nice.Added Olive oil instead of Butter.Sadly didn't read the comments before making them,realized i had to add extra sugar.

sarahwoods's picture

Made these and really enjoyed them.

laura_h's picture

I started to make these and then read the comments and got a bit worried. However had very good feedback and friends took some home with them! I'm not sure what everyone means by too much faff or work as I found them straightforward, although I used a food processor for mixing. I found there was a hint of cinnamon but just right and not too powerful. I did mine in 2 batches and found cutting them a bit thicker (around 5mm) was better as they were mire consistent and not too crunchy. Will make again.

jonnifin's picture

with this recipe i had to adjust it a lil :/, i read through the comments and doubled the sugar, added another egg yolk and half of an egg white and added flour until it came to a workable dough, followed the rest of the recipe and they came out really good, though i left them in for more mins too long they were nice and gooey in the middle and hard on the outside and i made these a few hrs ago and the plate is now empty. oh i also added more cinnamon and brown sugar and icing sugar on top for decoration :)

chfenton's picture

I picked out this recipe to make for a coffee morning and had bought all the ingredients before reading the reviews. So decided to go ahead and make them and was pleasantly surprised.

They're not overly sweet, but have a great cinnamon flavour. Given the comments about the rather taste-less biscuit dough, I added cinnamon to that too. I chilled the dough overnight in the fridge so I could bake them off just before everyone arrived. This meant that the dough was pretty solid, but it cut very easily and the biscuits held their shape well. Maybe its better to leave the dough in the fridge longer rather than just 30 minutes as the recipe says you can do.

On baking, mine didn't go very golden brown and when I took them out of the oven after 14 minutes, they felt slightly soft still. But after cooling they had become more solid and were a nice consistency.

They're not overly sweet but taste good with a cup of coffee. I would make them again.

hannah07786's picture

igreat biscuits! not great reviews from people about the cinnamon - but i made my own cinnamon paste (using honey) and they have turned out beautifully! a little bit gooey because of the honey combination - so in my eyes - perfect! give it a try - but perhaps make a cinnamon paste!!! X

joannabates's picture

don't be put off just make that paste. esme. aged 9

jeffieflower's picture

I agree with Andie GF. I followed the recipe, they were quite nice but wouldn't make them again. Very buttery rather than the taste of Cinnamon and alot of work.

andiet's picture

Well made them - they're OK, but wouldn't make them again. Bit ordinary and not worth the faff.

andiet's picture

Oops - just read the comments on these biscuits. Mine are in the fridge resting, waiting to roll out and bake them. Hope they're OK, will write again.

littlemiss1803's picture

Tasty but not amazing - after reading previous comments i used double sugar and cinnamon though.

schizofish's picture

I read the comments, so when I made these I used double the amounts of cinnamon and brown sugar - they were quite cinnamony, but quite difficult to roll and cut. If I make them again, I would probably make a paste of brown sugar, cinnamon and butter for the swirl.

toygerpie's picture

Very Tasty!

seztanswell's picture

Quite bland, quite soft, I cooked these in two batches and with the second I grated lots of fresh nutmeg and more cinnamon over the top with the sugar which improved them slightly. I wouldn't make them again.

aaetre's picture

These biscuits weren't particularly sweet nor cinnamony. Also needed some salt. Usually I am a big fan of Good Food Recipies but I wouldn't bother to make these again.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…