Description
Cinnamon Swirls are an irresistible baked treat featuring a soft cinnamon-flavored dough rolled into spirals and topped with a sweet vanilla glaze. Perfect for breakfast or an afternoon snack, these delightful swirls combine a tender texture with a rich cinnamon filling and a smooth powdered sugar drizzle.
Ingredients
Scale
Dough Ingredients
- 1 package Cinnamon Muffin Melt Mix™
- ½ cup butter, softened
- 1 large egg
- All-purpose flour (for dusting)
Filling
- Contents of the second Cinnamon Muffin Melt Mix pouch (cinnamon mixture)
Icing
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
Instructions
- Prepare Dough: In a large bowl, combine the Cinnamon Muffin Melt Mix packet, softened butter, and egg. Knead the dough until it forms a smooth ball, ensuring all ingredients are fully incorporated for a cohesive dough.
- Roll Out Dough: Lightly flour a silicone pastry mat or parchment paper to prevent sticking. Place the dough on the floured surface and roll it out into a 14×11-inch rectangle. Evenly sprinkle the contents of the second packet of Cinnamon Muffin Melt Mix over the dough surface for the cinnamon filling.
- Form Log: Starting from the long edge, carefully roll the dough into a log shape using the pastry mat or parchment paper to assist. As you roll, press and smooth the dough to secure the cinnamon filling inside, peeling away the mat or paper as you continue rolling.
- Chill: Cut the log in half and wrap each portion tightly in plastic wrap. Refrigerate for 2 hours to allow the dough to firm up, which will make slicing easier and help maintain shape during baking.
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while the dough chills, preparing for baking.
- Slice and Bake: Remove the plastic wrap and carefully slice each log into ¼-inch thick slices using a sharp knife. Arrange the slices on a large baking sheet, spaced slightly apart. Bake in the preheated oven for 14-16 minutes until golden and cooked through.
- Cool: Take the baked cinnamon swirls out of the oven and let them cool on the baking sheet for 1 minute. Then transfer them to a wire rack to cool completely, which prevents sogginess from steam.
- Make Icing: In a small bowl, whisk together the powdered sugar and vanilla extract. Gradually add the milk while whisking until the mixture reaches a smooth, drizzle-able consistency.
- Drizzle Icing: Once the cinnamon swirls have cooled, drizzle the vanilla icing over the top generously for a sweet finishing touch. Serve and enjoy!
Notes
- For easier slicing, ensure the dough logs are well chilled before cutting.
- If preferred, the icing consistency can be adjusted by adding more milk for a thinner glaze or more powdered sugar for a thicker topping.
- All-purpose flour is used only for dusting the surface to prevent sticking — avoid adding too much to keep the dough tender.
- Store the baked cinnamon swirls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
