Cinnamon and raisin swirls

  • for lots of people
  • Takes 15 minutes to make, 18-20 minutes to cook, plus chilling
  • Easy
This classic cinnamon and raisin swirls recipe uses home-made Danish pastry dough, though you can buy puff pastry if you're short of time.

Nutritional info per serving

Per pastry

  • Calories191kcals
  • Fat11g (6.7g saturated)
  • Protein3g
  • Carbohydrates21.6g (9g sugars)
  • Salt0.1g

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  • Plain flour, for dusting
  • 1 quantity home-made puff pastry (see our recipe)
  • 75g unsalted butter, softened
  • 75g golden caster sugar, plus extra for sprinkling
  • 2 tsp ground cinnamon
  • 60g sultanas
  • 1 medium free-range egg, beaten with 2 tbsp milk


  1. Preheat the oven to 200°C/fan180°C/gas 6. On a floured surface, roll out the pastry to a rectangle measuring about 30cm x 40cm.
  2. Beat together the butter, sugar and cinnamon in a bowl, then spread over the pastry. Scatter with the sultanas, then roll the rectangle from the short side to make a sausage. Chill for 10 minutes until completely firm. Then, with a serrated knife, cut into 16 x 1.5cm slices. Lay flat-side down on a baking sheet and press them slightly so they spread out a little. Chill for 20 minutes.
  3. Brush with the egg mixture. Sprinkle with sugar and bake for 18-20 minutes until golden. Serve warm, sprinkled with sugar.

Click here for more tips on How to make Danish pastries.

  • Allow the pastry to chill completely once it has been rolled into a sausage shape – this will make it much easier to cut into rounds.
  • Make up to the end of step 2, open-freeze until solid, then freeze in a sealed container for up to 1 month. Bake from frozen (brush with the egg mixture and sprinkle with caster sugar halfway through cooking) until golden brown and puffed up.

From March 2010

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