Tear & Share Cinnamon Swirls

  • 50g Whitworths Sunshine Sultanas
  • 30g Whitworths Zante Mini Currants
  • 30g Whitworths Juice Locked Raisins
  • 250ml semi-skimmed milk
  • 2 eggs
  • 135g salted butter, at room temperature
  • 600g bread flour
  • 7g dried yeast
  • 100g caster sugar
  • 200g brown sugar
  • 2 tbsp ground cinnamon
  • 1 tsp mixed spice
  • for the icing:
  • 200g icing sugar (sifted)
  • ½ tsp vanilla extract

Ready… Steady… Bake…

  • In a large mixing bowl, dissolve the yeast in warm milk, mix in the caster sugar, 75g butter and then the eggs.
  • Add the flour then mix well to form a dough. Knead well (lightly floured hands may help!)
  • Place back into the bowl then cover with cling film and set aside to rise for approximately 1 hour, or until doubled in size.
  • In a small bowl combine the brown sugar, sultanas, currants, raisins, cinnamon and mixed spice.
  • Roll out the dough to a 40x50cm rectangle. Spread the remaining butter over the dough then evenly sprinkle over the fruity spiced mix.
  • Roll up then cut into 12 slices. Place the slices side by side into a lightly greased baking dish (23x33cm) then cover tightly with cling film and leave to rise for at least 30 minutes (again until doubled in size).
  • Preheat your oven to 200⁰C/Fan 180⁰C/Gas Mark 6.
  • Bake for 1 hour, until risen and golden - cover corners with tin foil for the last 5 mins to prevent catching.
  • Meanwhile, prepare the icing sugar by mixing in 2-3 tbsp water and the vanilla extract. As soon as the swirls come out of the oven drizzle over the icing then leave to cool.
  • Tear apart, serve and enjoy!
Print recipe
  • 20 mins + rising 1 hour 30 mins
  • 1 hour
  • Makes 12