I say cinnamon swirls because these are less sticky and gooey then their counterpart the cinnamon bun and less doughy too although every bit comforting. They are an absolute breeze to make, due to their minimal ingredients and the fluffy biscuity texture with such a delicate sweet cinnamon taste under a modest thin glaze is ingenious and quite simply honest to goodness-ness rolled up in a sweet treat.
Cinnamon Swirls
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2 cups Self Raising Flour
1 teaspoon Cream of Tartar
1 3/4 cups sour cream or Greek yoghurt
1/4 cup unsalted butter, melted
2 tablespoons cinnamon
2 tablespoons brown sugar
Drizzle Icing:
1 cup icing sugar
2 tablespoons melted butter
1 1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Mix all ingredients together and drizzle frosting over warm cinnamon swirls.
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Preheat oven to 350ºF (180ºC). Line a baking tray with parchment paper. Set aside.
In a large bowl add the self raising flour and cream of tartar and whisk together. Add the sour cream and mix together until blended and a soft dough is formed.
Turn out the dough onto a floured surface and gently knead a few times and gently pat the dough out. Lightly sprinkle the surface with flour and roll the dough out to form a rectangle, the best you can, about 1/4 inch thick.
Spread with the melted butter. Sprinkle with the brown sugar and cinnamon. Roll (long end, lengthwise) and cut into slices about 1 inch thick. Place cut rolls onto the prepared baking tray and lightly brush the tops with more melted butter.
Bake for 20 to 25 minutes in the preheated oven or until set.
While the cinnamon swirls are baking make a drizzle icing, see above for recipe, and glaze them with the icing while still warm. Serve and enjoy.