Cinnamon Swirls

Treat yourself to this sweet, tantalizing treat anytime. A great addition to brunch! Made with Pamela’s Bread Mix.


    Yield: 5 to 7 large Cinnamon Swirls

      For the filling
    • ½ cup (1 stick) butter, softened
    • ⅔ cup brown sugar
    • 4 teaspoons ground cinnamon
    • ⅓ cup raisins and/or chopped pecans
      For the dough
    • 1 (7-gram) packet or 2¼ teaspoons active dry yeast (if using 19 oz bread mix, yeast packet is included)
    • 1 teaspoon sugar
    • ½ cup very warm water
    • ½ cup (1 stick) butter, softened
    • ½ cup small curd cottage cheese
    • 1 (19 oz) bag or 3½ cupsPamela's Bread Mix (reserve ¼ cup for rolling dough)
    • ⅔ cup warm water
    • ½ teaspoon salt
    • 1 tablespoon orange zest, finely chopped (optional)
      For the glaze
    • 1 cup powdered sugar
    • ¾ teaspoon vanilla
    • 2 to 3 tablespoons water

    TO MAKE FILLING: Mix sugar and cinnamon with room temperature butter; set aside.

    TO PROOF YEAST: In a small bowl, mix yeast and 1 teaspoon sugar in 1/2 cup very warm water. Let stand 5 to 10 minutes until foamy.

    TO MAKE DOUGH: In the bowl of an electric stand mixer with whisk attachment, mix butter and cottage cheese together. Add the yeast mixture along with 3 1/4 cups of bread mix, warm water, salt, and orange zest; mix well.

    TO MAKE THE SWIRLS: Grease an 8-inch round pan and two sheets of parchment paper. Put dough between the sheets of parchment paper and use a rolling pin to roll it out into a 1/4-inch-thick rectangle. Remove the top parchment. Evenly spread filling, raisins, and/or nuts over the dough, pressing in lightly. Starting with the longest side, roll the dough tightly into a long log, peeling back the paper as you go. If the dough is loose, refrigerate for 30 minutes. With a sharp clean knife, slice across log to make 1 1/2- to 2-inch-thick circles. Place circles in the round pan, equal distances apart with swirls facing up. Let dough rest for 60 to 90 minutes.

    Preheat oven to 350°. Bake for 40 to 50 minutes or until golden brown. Let rolls rest in pan for 5 minutes before inverting onto a plate. Invert a second time so that the tops of the swirls are showing.

    TO GLAZE: Combine powdered sugar, vanilla, and water to create thick glaze. Frost the cinnamon swirls while warm.


    Uncooked cinnamon swirls can be made the night before baking. The log can be wrapped in plastic and refrigerated, or the swirls can be placed into the pan, covered, and refrigerated. In the morning, unwrap the log or the pan with rolls, and prepare as directed above, making sure to include the 60 to 90-minute resting time.

    © Pamela's Products, Inc.

Customer Reviews

Based on 4 reviews
Christmas Day Favorite

It's Christmas Eve and I'm preparing to bake this traditional family favorite. I have made this recipe for years and even those not GF love it. I discovered I had lost the page with all the directions, but so happy to find that the recipe is still listed on your website. Thank you! Because Christmas morning would not be the same without yummy-gooey Cinnamon Swirls!

Missy French

My husband made this recipe for me for Mother's Day. I haven't had anything this good that is Gluten Free in years!! Warning, invite a few friends to share, as they are delicious.


The recipe calls for 2/3 cups water the yeast mixture calls for 1/2 cup. Is the extra water for the glaze? Also, on the Pamela's Bread Mix bag, it doesn't state that you should reserve 1/4 cup of flour. Could you clarify please? Thanks.


i don't have cottage cheese. what are a few things i could use instead?