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Pre-heat oven to 200 degrees or gas mark 6.
Roll out the puff pastry into a rectangle about 40x30cm (16x12in).
Melt the butter in the microwave for 5-10 seconds or until melted. Brush the melted butter onto the pastry.
In a separate bowl mix together the cinnamon and brown sugar and spread the mixture onto the puff pastry, leaving a 1cm(1/2 inch) border on the far right side of the pastry.
Crack the egg into a separate bowl and whisk for 2-3 mins. Brush the egg onto the 1cm border.
Roll the dough pastry towards the border, ensuring you don't roll to tightly or to loosely. Then cut the pastry into equal slices, all 1 inch thick.
Place the cinnamon swirls onto a greased baking tray, or a tray lined with baking paper. Make sure they are all spread evenly. Spread some of the left over egg mixture on the cinnamon swirls.
Place in the oven and cook for 18-20 minutes, or until they are golden and cooked through.
Once the cinnamon swirls are cooked leave for 30 minutes to cool down.
Heat in a saucepan at a low heat 6 tablespoons or water and 4 tablespoons of sugar. Stir constantly until the sugar has dissolved, and it has formed a clear thick glaze.
Spread the glaze on each individual cinnamon swirl.
Now lastly mix together the icing sugar and the butter for 3 minutes or until runny and shines.
Drizzle the icing on with a spoon or use a pipping bag(size is optional).
Now enjoy your fresh mouth watering cinnamon swirls.
If you have any questions or concerns about the recipe or anything you want me to change, leave a comment and I'll get back to you within 48 hours. They can stay fresh up to 5 days and can be frozen before they're cooked for 30 days. Enjoy!