fbpx
'How to's Bread and Yeast Doughs Breakfast Pies, Pastries, Tarts & Crumbles

Cinnamon-Raisin Danish Swirls (a step-by-step guide with .gifs)

January 6, 2013

Cinnamon-Raisin Danish Swirl-2

 

Okay, so, as I said in the chocolate croissant post, this series of recipes use only 1/4 of the croissant dough each (i.e. 1 piece of dough).

That means you can make:

All from that one batch of dough, wooooh!

These Cinnamon-Raisin Danish Swirls are probably my favourite out of all three things I made from the dough; they’re crisp, flaky and little chewy from the generous amount of caramelised cinnamon-sugar, plus everyone knows that cinnamon is the best 😉  (P.S the above photo is currently my phone background, ahaha, they really are one of my faves!)

You will need:

To shape the Cinnamon-raisin Danish swirls:

  1. Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 10″ x 8″ rectangle.
  2. Sprinkle evenly with a the cinnamon sugar mixture. Then sprinkle on the raisins.cinnamonsprinkle sprinkleraisins
  3. Starting at the short edge, roll the dough up into a log.rollupcinnamon
  4. Cut into 1″ pieces, using a piece of thread / unflavoured floss or a sharp knife (yup, I’m re-using a .gif from before, haha I’m lazy, okay).CUT
  5. Place, cut side down, 2″ apart, onto a lined cookie sheet.

Bake:

Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).

Once ready to bake, preheat the oven to 450 degrees F (22o degrees C) . Brush the chocolate croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 3-6 minutes until well browned and puffy.

Let cool on a wire rack. Enjoy your 2 to I-literally-don’t-know-how-long-these-took-to-make-any-more day labour of love.

You Might Also Like

  • Chocolate Croissants (Pains Au Chocolat) (a step-by-step guide with .gifs) January 7, 2013 at 1:12 am

    […] This is a guide for shaping chocolate croissants, and of course, I had to bring cinnamon into this whole thing somewhere so I’ve also got a guide on shaping Cinnamon-Raisin Danish Swirls here. […]

  • Belinda @themoonblushbaker January 7, 2013 at 2:43 pm

    These look so flaky and crisp.These would be perfect snack along with some liquid cheesecake spread or ice cream. I love the way you do the GIFS.

    • Izy January 13, 2013 at 1:28 am

      haha yes, sounds perf 🙂

  • claire @ the realistic nutritionist January 7, 2013 at 4:17 pm

    I just love your gifs!! Makes it so easy to make the recipe the right way!

    • Izy January 13, 2013 at 1:28 am

      thank you!

  • Erica January 7, 2013 at 9:05 pm

    Of course, your gifs are beautiful as always!

    • Izy January 13, 2013 at 1:28 am

      thanks Erica 😉

  • Alejandra January 8, 2013 at 2:41 am

    These look so good and I LOVE your gifs! Such a clever idea.

    • Izy January 13, 2013 at 1:28 am

      thank youuu

  • Kankana January 10, 2013 at 6:06 am

    So neat! I wish I could shape these as perfectly as you did.

    • Izy January 13, 2013 at 1:29 am

      It’s all in the cutting! I use a piece of thread to cut through the dough so it doesn’t squish the shape! Works every time 😉

  • Mimi January 12, 2013 at 1:40 pm

    Absolutely beautiful!

    • Izy January 13, 2013 at 1:30 am

      thank you 🙂

  • Rachel Davis January 22, 2013 at 10:58 am

    This is the best blog I’ve seen in ages. Your photography is beautiful and the Gifs are genius! So clever ♥

  • Pains aux raisins | The Recette research March 18, 2013 at 2:38 pm

    […] C’est le blog Top With Cinnamon qui m’a dévoilé l’astuce de la ficelle pour couper sans déformer des tronçons de pâte garnie… Car au couteau, je trouvais que ça écrasait les tronçons : voir la technique ici. […]

  • Emily Rowbotham March 31, 2013 at 8:02 pm

    Thank you so much for this recipe! I made these for my family for Easter Brunch this morning- Danish pastries are my Dad’s favourite… Needless to say I’m in the good books for a while!
    Love them, love the blog 🙂 xxx

  • Kate rawson August 6, 2013 at 4:17 pm

    Can you freeze the Danish once shaped or are these better cooked from fresh?? Thanks

  • Sylvester Gill September 3, 2013 at 7:52 pm

    Hi,
    Thank you for so informative recipe on croissants.. Never seen something like that on recipes, Gif’s are great way to teach. My question to you is can we use the steamer to raise the dough. Thank you once again.

  • LOUISE HONEY » Top With Cinnamon December 9, 2013 at 8:52 pm

    […] Cinnamon raisin danish swirls […]

  • Cinnamon Raisin Danish Swirls Tutorial « We Live Social December 20, 2013 at 4:01 pm

    […] Cinnamon Raisin Danish Swirls Tutorial […]

  • How to Make Delicious Danish Pastries - MotivaNova - MotivaNova January 12, 2014 at 6:46 pm

    […] Recipe at topwithcinnamon.com […]

  • Failed Files: Cinnamon Danish Swirls | Malu Kaya Adventures June 2, 2014 at 8:58 am

    […] want to make the same croissants/pain au chocolats, I decided to make cinnamon danish swirls like http://www.topwithcinnamon.com/2013/01/cinnamon-raisin-danish-swirls.html did. I skipped the raisins because I dislike […]

  • Coziestシナモンロールを作るために21の方法 | Instagram October 23, 2014 at 12:54 pm

    […] topwithcinnamon.com […]

  • Leah January 29, 2015 at 6:03 pm

    Love your visual instructions; I think of you as the founder/inventor of gifs!

  • 21 Ways To Make The Coziest Cinnamon Rolls - All Foods Drinks February 17, 2015 at 8:34 pm

    […] topwithcinnamon.com […]

  • smith February 21, 2015 at 7:34 pm

    Hallo

    CUT SIDE UP OR DOWN?

    I’ve just been researching a whole bunch of recipes for cinnamon rolls and I’ve come across an unexplained fact. In your recipe the cut rolls are to be placed ‘cut side down’ on the baking sheet while other recipes (including Dan Lepard’s) call for the rolls to be placed ‘cut side up’. No explanation is given as to why it should be ‘up’ or ‘down’. What’s your reasoning for placing the cut rolls ‘cut side down’.

    Ps. Came here via the Greatbritishchefs website where I enjoyed reading your flourless lemon cake recipe. One of my favourites as well.

    • Izy February 21, 2015 at 7:48 pm

      Cut side up/down are the same thing when it comes to cinnamon rolls as there are two cut sides! I think the reasoning behind writing ‘cut side…’ is that then the recipe writer conveys that the rolls should be lying flat with the swirls facing upward, not on the side with the swirl facing sideways. Hope that made sense! Thanks for the visit 🙂

  • How to make croissants (a step-by-step guide with .gifs) - Top With Cinnamon March 8, 2015 at 9:26 pm

    […] For a guide to shaping + baking Cinnamon-Raisin Danish Swirls, click here!! […]

  • Homemade Croissants | A Success Story - The Midnight Blog October 17, 2015 at 3:27 pm

    […] how to make the dough and how to shape and bake croissants, she even explains how to shape and bake cinnamon swirls and pains au chocolat chocolatines* with the same dough. Told you she was […]

  •   powered by chloédigital