Cinnamon Swirls
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Gluten-Free Egg-Free Soy-Free Nut-Free

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

Ingredients

    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 cups Pamela'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 Pamela’s Vanilla Frosting Mix
    • 2 to 3 tablespoons water
    • OR
    • 1 cup powdered sugar
    • ¾ teaspoon vanilla
    • 2 to 3 tablespoons water
Directions

    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 top parchment. Evenly spread filling, raisins and/or nuts over dough, pressing in lightly. Starting with longest side, roll dough tightly into long log, peeling back the paper as you go. If dough is loose, refrigerate for 30 minutes. With 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 plate. Invert a second time so that the tops of swirls are showing.

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

    NOTE

    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.

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Missy French 12/363/2018 12/30/2018
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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.
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Ian 10/275/2016 10/02/2016
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.
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    • Hi Ian, The 2/3 cup water is added to the dough as part of the dough ingredients. The 1/2 cup is for the yeast mixture and also gets added to the dough. Sometimes our recipe testers decide that the recipe works better a different way and they change it. The most updated recipes are on the website. Hope this helps!
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cookie 03/84/2015 03/26/2015
i don't have cottage cheese. what are a few things i could use instead?
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    • As the recipe does not give substitutions for cottage cheese you will want to research online for a viable alternative that suits your dietary needs. Denise, Customer Service
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