Cinnamon Bun Swirls
There’s nothing quite like a warm, freshly baked cinnamon bun!
Our Irresistible Cinnamon Buns have gone viral over the years, and for good reason. They are definitely our go-to recipe for the fluffiest, softest and most delicious cinnamon buns.
But sometimes, we’re looking for a cinnamon bun that’s a little firmer and holds its shape better. That’s where this Cinnamon Bun Swirls recipe comes in.
A Cinnamon Bun Recipe That Holds Its Shape
While we absolutely love our classic fluffy cinnamon buns, their super-soft texture isn’t always ideal when we’re creating a specific shape or presentation.
For example, when we made our Cinnamon Bun Bouquet, we found that the extra-fluffy buns expanded too much and didn’t keep the neat, defined shape we wanted.
This recipe produces a slightly firmer cinnamon bun, making it a great choice when you want those beautiful swirls to stay more defined.
Perfect for a Cinnamon Bun Dessert Plate
We also used cinnamon bun swirls to create a beautiful Cinnamon Bun Dessert Plate.
For that presentation, either cinnamon bun recipe works beautifully. Use our classic Irresistible Cinnamon Buns if you want that incredibly soft and fluffy texture, or use this recipe if you’d like a firmer bun with a more defined swirl.
Either way, a simple cinnamon bun can become a gorgeous plated dessert with just a little extra presentation.
Cinnamon Bun Swirls for Any Occasion
These cinnamon bun swirls are delicious served warm and are perfect for Shabbos, Yom Tov, brunch, a kiddush or anytime you’re looking for a homemade treat.
Whether you serve them straight from the oven or use them as part of a creative dessert presentation, they’re a classic that’s always a crowd-pleaser.
Cinnamon Swirl Buns
Ingredients
- 1/2 cup warm water
- 2 oz fresh yeast (7 1/2 tsp dry)
- 1 tsp sugar
- 1 cup sugar
- 8 cups flour
- 1 tsp salt
- 1.5 cups oil
- 2 eggs
- 2 yolks
- 1/2 cup boiling water
- 1 cup grape juice
Filling
- 3 tsp cinnamon
- 3 tsp vanilla
- 1 ¼ cups sugar
Instructions
- Preheat oven to 350°
- Combine the yeast, warm water and 1 tsp of sugar. Allow to bubble.
- Combine the yeast mixture with the rest of the ingredients. Mix well.
- Divide the dough in 3 parts.
- Roll out each part into a rectangle, approximately 12"x 20".
- Divide the sugar mixture into three parts. roll and cut into pieces.
- Spread the mixture on the dough.
- Roll the dough to form a long log. Cut into approximately 24 parts.
- Place the buns on a parchment lined cookie sheet.
- Bake for 12 minutes
- Repeat with the remaining two parts of dough.
