Cookibods Cinnamon Swirl Bread

Cinnamon Bun


  • Double quantity of Basic Bread recipe, with 25g of sugar added to the dough
  • 50g melted margarine
  • 1-2 tsp cinnamon
  • 50g chocolate chips

Equipment Needed

  • Baking tray
  • Baking parchment
  • Mixing bowl
  • Sieve
  • Weighing scales
  • Measuring jug

  • Measuring spoons
  • Flour dredger
  • Rolling pin
  • Oven gloves and apron
  • Cooling rack
  • Timer
  • Method

    • Pre-heat the oven to 220°C/Gas Mark 7
    • Grease or line a baking tray with parchment paper
    • In a mixing bowl, sieve together the flour, salt, sugar and yeast
    • Make a well in the centre of the flour and add the warm water. Mix to form a soft dough
    • Tip the dough onto a lightly floured work surface. Knead onto the surface for approximately 10 minutes until satin smooth
    • Roll the dough into a rectangle and place onto the baking tray
    • Mix together the margarine and cinnamon and brush over the dough. Scatter with chocolate chips
    • Roll the longest edge towards you until it meets in the centre. Repeat using the other side. Turn over so the rolls are underneath
    • Brush the top with the remaining cinnamon and margarine mix. Leave to rise in a warm place until doubled in size
    • Bake for 10-15 minutes until golden brown

    Top Tips

    • Put the dough in a mixer using a dough hook for 6 minutes to save kneading by hand
    • If pushed for time, make the dough the night before required and store in the fridge. Take out when needed and follow the recipe as above
    • Drizzle with toffee sauce for a special treat
    • Add some grated orange zest to the dough for added flavour


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