Ingredients (7 ingredients)

300 g Flour

100 g Icing sugar

1 piece Egg (size M)

275 g Margarine

75 g Sugar

3 tsp Cinnamon

Baking paper

Preparation (5 steps)

Mix flour and icing sugar

Thermomix® Setting

10 sec/Speed 4

Add 300 g flour and 100 g icing sugar to the mixing bowl and mix for 10 sec./speed 4. If necessary, sieve the icing sugar beforehand.

Prepare dough

Thermomix® Setting

2 min/Kneading speed

Separate the egg, the egg white is not needed. Add the egg yolk, the flour-icing sugar mixture and 200 g margarine in small flakes to the mixing bowl and knead for 2 min./kneading stage to form a smooth dough. Divide the dough into two portions.

120

Prepare filling

Thermomix® Setting

20 sec/Speed 3

Add 75 g margarine, 75 g sugar and 3 tsp cinnamon to the mixing bowl and stir until creamy for 20 sec./speed 3.

Roll out and spread dough

Roll out each portion of dough on a lightly floured work surface about 3 mm thin as square as possible. Spread the filling from the mixing bowl on the dough, leaving about 2 cm free at the edge. Roll up the dough and place in the refrigerator for 1 hour.

Cut and bake cinnamon swirls

Preheat the oven to 190 °C (convection oven: 170 °C). Line a baking sheet with baking paper. Cut the chilled dough rolls into 1-2 cm thick slices. Place on the baking sheet and bake the cinnamon swirl pastry in the preheated oven for about 10-15 minutes until lightly golden brown.

Finished cooking? Great! 🎉

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About this recipe

Cinnamon swirl pastry, who doesn't know it? For me it is more than just a sweet pastry. It reminds me of my childhood, of Advent time at my grandma's. The scent of cinnamon and freshly baked dough filled the whole house and the small, warm cinnamon swirls were the absolute highlight. This recipe is a tribute to these memories, an attempt to recapture this scent and taste. The ingredients are deliberately kept simple, but each plays an important role. The flour forms the base, it should be a classic wheat flour type 405 to achieve the right consistency. The icing sugar provides a fine sweetness and a delicate texture in the dough. The egg yolk, which we use, binds the ingredients and gives the dough a nice color. The margarine, and here it is important to choose one with a high fat content, makes the dough crumbly and provides the buttery taste. For the filling we use margarine again, sugar and of course cinnamon. The cinnamon is the star of this filling, it brings the warmth and spice that makes this pastry so special. The preparation with the Thermomix® is very simple. Make sure that the margarine for the dough is cold, so it is easier to process. The margarine for the filling, on the other hand, should be at room temperature so that it mixes well with the sugar and cinnamon. When rolling out the dough, it helps to lightly flour the work surface so that it does not stick. And don't worry if the squares aren't perfect, the taste counts! Cooling the dough rolls before cutting is important so that the swirls retain their shape. Variations are of course allowed! For a vegan version, you can replace the margarine with a plant-based alternative. If you like it a little more unusual, you can add ground nuts, raisins or chopped chocolate to the filling. Instead of cinnamon, you can also use other spices such as cardamom, nutmeg or gingerbread spice. Cinnamon swirl pastry tastes best fresh from the oven, slightly cooled. A cup of coffee, tea or hot chocolate goes well with it. If you like it a little more festive, you can decorate the cinnamon swirls with a sugar glaze. The cinnamon swirls can be stored well in a cookie tin, they stay fresh for a few days. They can also be prepared well in advance: The dough rolls can be prepared the day before and stored in the refrigerator. So the next day you quickly have fresh cinnamon swirls on the table.