Cinnamon Swirls with Chocolate, Walnuts and Maple Syrup

Hi everyone and welcome back to my blog…

This recipe is an easy one that results in a delicious ‘tear and share’ style swirls filled with chocolate, walnut pieces and drenched in maple syrup. These do take a little time to bake, as the dough needs to prove for 1 hour 1/2 so that it rises and is spongy.

This recipe makes 12 swirls.


450g strong white bread flour

1tsp ground cinnamon

50g soft spread

50g caster sugar

1 sachet of yeast (7g)

1 egg yolk

110ml water

60ml/4tbsp milk

40g soft spread, melted

50g light brown sugar

175g plain chocolate chips

50g chopped walnuts

3tbsp maple syrup



1.Grease a deep 23cm/9in loose bottomed cake tin.


2.Sift the flour and cinnamon into a bowl and rub in the butter until the mixture resemble breadcrumbs.


3.Stir in the sugar and yeast. Measure out the milk and water in a jug and stir in the egg yolk.


4.Pour the wet mixture in the dry mixture and stir until it forms a soft dough.


5.Transfer the dough onto a floured surface and knead until smooth, roll out to about a 40cm x 30cm rectangle.


6.Brush with the melted butter.


7.Sprinkle the dough evenly with the brown sugar, chocolate chips and then walnuts.


8.Roll the dough up to form a long swiss roll shape and cut into 12 equal slices.


9.Transfer to the prepared tin, so the swirls are packed in tight. Cover and leave in a warm place for 1 and 1/2 hours until well risen and spongy.

10.Preheat the oven to 220°C/gas mark 7. Bake for 25-30 minutes or until well risen and golden brown and firm.

11.Remove from the tin carefully and place onto a wire rack. Drizzle with maple syrup and pull the pieces apart to serve.



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