Cinnamon Spirals

By Hortond

These beautiful spirals are surprisingly simple to make! Make the dough, then roll it into a large rectangle. Spread brown sugar mixed with cinnamon and melted butter over top and roll up. Refrigerate, then slice and bake. Freezing: excellent

Ingredients

• 3/4 cup butter, chilled
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1 2/3 cup Flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1/4 tsp salt
• Filling
• 1 cup packed brown sugar
• 2 tsp cinnamon
• 2 tbsp butter, melted

Details

Servings 5
Preparation time 145mins
Cooking time 160mins

Preparation

Step 1

Preheat oven to 350ºF (180ºC). Line baking sheets with parchment paper. Beat butter and sugar until fluffy. Add egg and vanilla. Beat well. With mixer on low, gradually add flour, cornstarch, baking powder and salt. Divide dough in half; press into discs. Wrap in plastic wrap and refrigerate for 1 hour or until firm. Filling: mix together brown sugar and cinnamon. Drizzle butter over, stirring until mixture is well moistened. Roll out 1 disc of dough into 14” x 5” (36cm x 10cm) rectangle between 2 sheets of waxed paper. Spread half the filling over, leaving slight border at long end. Brush ends with water. Using waxed paper as support, and starting from the long edge, tightly roll up dough jelly roll style, pinching ends. Wrap firmly in plastic wrap and chill for 30 minutes or for up to 24 hours. Repeat with remaining dough and filling. Unwrap dough and slice into ¼”(5mm) slices. Place 1“(2.5cm) apart on prepared baking sheets. Bake in centre of preheated oven for 12-15 minutes or until light golden.