Make these cinnamon swirls then check out our classic cinnamon buns, cinnamon biscuits, cinnamon rolls and vegan cinnamon rolls.


  • 30g butter
  • 150ml whole milk, warm to the touch
  • 15g fresh yeast, crumbled (or use a 7g packet of dried yeast)
  • 50g caster sugar
  • 1 1/2 tsp salt
  • 240g strong white bread flour, plus extra for dusting


  • 50g marzipan, cut into small pieces
  • 50g caster sugar
  • 50g butter, softened
  • 2 tsp ground cinnamon
  • 50g dark chocolate


  • STEP 1

    Melt the butter by stirring into the warm milk then pour this mix over the crumbled yeast in a large bowl. Add the sugar and salt and then mix in the flour until it comes together as a dough. Knead for 5 minutes until smooth, then leave it to rise for 40 minutes.

  • STEP 2

    To make the filling, mix the marzipan with the sugar in a food processor or mixer until the sugar is incorporated. Add the butter on low speed until it is all mixed together.

  • STEP 3

    Lightly flour the worksurface then roll the dough out to a square approximately 20cm x 20cm. Dot the filling over the dough evenly then spread all over. Sprinkle the cinnamon on top.

  • STEP 4

    Roll the dough up like a swiss roll until all the filling is enclosed. Cut into 6 pieces with a very sharp knife.

  • STEP 5

    Put the buns cut-side up on a large baking sheet. Cover with a loose sheet of clingfilm and leave for another 40 minutes.

  • STEP 6

    Heat the oven to 220C/fan 200C/gas 7. Just before baking gently press down on each bun to flatten them a little. Bake for 10-12 minutes until golden and puffed.

  • STEP 7

    Melt the dark chocolate over a pan of simmering water or in short blasts in the microwave. Let the buns cool before drizzling with the dark chocolate to finish.

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