Homemade Cinnamon Swirls
Homemade cinnamon swirls are rich, buttery pastries with flaky layers and warm cinnamon filling that rival bakery versions. This recipe yields four generous swirls ready to pair with coffee.
Homemade cinnamon swirls are rich, buttery pastries with flaky layers and warm cinnamon filling that rival bakery versions. This recipe yields four generous swirls ready to pair with coffee.
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Lightly grease 2 Suvie pans and arrange 2 Cinnamon Swirls in each pan.
Insert pans into your Suvie, input settings, and cook now (be sure to select "Yes" when asked if cooking from frozen).
Set Bottom Zone: Bake at 350°F for 40 minutes
Set Top Zone: Bake at 350°F for 40 minutes
Remove pans from Suvie and let Cinnamon Swirls cool in pan for 5 minutes before transferring to a drying rack to cool. Enjoy!
Store baked cinnamon swirls in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month. Reheat in a 300°F oven for 5–10 minutes.
Yes. Prepare and refrigerate the dough overnight, or bake completely and store in an airtight container for up to 3 days. Reheat gently in a 300°F oven for 5–10 minutes.
Cinnamon swirls typically have a flakier, more pastry-like texture with less yeast fermentation time, while cinnamon rolls are softer and bread-based with longer rising.
Bake until the edges are golden brown and the pastry is set but still tender. The bottom should be light golden, not dark brown.
Use enough cinnamon-sugar mixture to coat the dough generously without leaving large gaps. A thin, even layer prevents clumping and ensures even flavor distribution.
