Cookies, Biscuits, Shortbreads Sweets and Truffles

Cinnamon Swirls Cookies

Enjoy making these Cinnamon Swirl Cookies and share with family and friends with a lovely cup of tea.

What are Cinnamon Swirl Cookies?

Cinnamon Roll Cookies are thick, soft, buttery cookies, swirled with cinnamon sugar, and topped with sweet icing.

In addition, you can also try making these Cinnamon Swirl cookies using our amazing range of Natural Flavoured Icing Sugars! If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.


200g Margarine.
220g Cinnamon Swirl Natural Flavoured Icing Sugar from Sugar and Crumbs.
100g Cinnamon Swirl Natural Flavoured Icing Sugar for the filling.
1 Egg.
3 Tbsp Maple Syrup ( add a Tbsp more at a time if the dough is dry )
1 Tbsp Ground Ginger.
1 Tbsp Cinnamon + 2Tbsp extra for filling.
1 Tsp Mixed Spice.
50g Butter.
450g Plain Flour.
Makes 12 Pinwheel cookies.
Preheat Oven to 160c / Gas Mark 3

1.  Cream Margarine and 220g Icing sugar together until well combined.

2. Add the egg and mix well.

3. Add the Maple syrup, spices, and Plain flour to the mixture and cut in with a dinner knife until the dough starts to form. Then use your fingers to bring it to a soft ball of dough ( if the mixture is still too dry add a further 1 Tbsp of Maple Syrup at a time to the dough).

4. Tip onto a lightly floured surface and using a rolling pin roll into a long rectangle 6 inches wide and approx 12 inches long and cut the dough into 6 even strips.

5. Melt the butter and brush over the strips of dough.

6. In a separate bowl mix, the 100g Natural Flavoured Cinnamon Icing Sugar and the 2 Tbsp of cinnamon together and pour over the 6 strips and spread evenly.

7. Roll each strip into a wheel, sealing the end with a bit of melted butter. Do not worry if the dough cracks on the first part of rolling up.

8. Slice each of the rolled wheels in half with a sharp knife to turn it into 2 pinwheels.

9. Place on a lined tray.

10. Bake in the oven for 15-20 minutes until golden brown, remove from oven and allow to cool completely.

11. combine all the excess icing sugar mix that fell off the dough whilst spreading and turn this into thick icing to dribble over the pinwheels.

If preferred you can use Royal Icing or Velvet Vanilla Natural Flavoured Icing Sugar mixed to a thick glace icing to do the dribble in white.

12. Allow to fully dry then serve.



This recipe was created by Danielle Crich

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