Please wait, the site is loading...
Serves: 8
Prep time: 15 mins
Total time:
Recipe photograph by Martin Poole
Recipe by Sarah Akhurst
Ready-to-bake cinnamon swirls are a brilliant shortcut when you want to get a delicious pud on the table with the minimum of effort behind the scenes – just one twist to pudding perfection
Serves: 8
Prep time: 15 mins
Total time:
Rate this recipe
See more recipes
Desserts British Fruity bakes Comfort
Nutritional information (per serving)
Calories
347Kcal
Fat
16gr
Saturates
9gr
Carbs
42gr
Sugars
23gr
Protein
8gr
Salt
1.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Rate this recipe
Ingredients
- 200g frozen blueberries
- 2 tbsp light brown sugar
- 2 tsp cornflour
- 2 x 270g packs Jus-Rol Cinnamon Swirls Dough
- 165g soft cream cheese
- 3 medium eggs
- zest of 2 lemons
- softened butter, to grease
Step by step
- Put the blueberries in a pan with the sugar and heat gently until the sugar has dissolved and the blueberries start to break down. Bring to a simmer and then mix the cornflour with a little cold water to form a paste and add this to the pan. Continue to cook until syrupy, then remove from the heat and set aside to cool.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the cream cheese in a microwave-safe bowl and heat in the microwave for 30 seconds, just until soft. Whisk in the eggs and stir through the lemon zest.
- Generously grease the base and sides of a deep 23cm diameter round baking dish with butter. Unwrap the cinnamon swirl dough and slice each log into six, then quarter each slice. Carefully stir the cinnamon swirl pieces through the cream cheese mixture, taking care not to break them up too much, then spoon them into the baking dish, alternating with swirls of the blueberry compote. Bake in the oven for 30 minutes, or until the cinnamon buns are golden and cooked through.
- Make up one of the icing pots from the cinnamon swirls packet, following pack instructions. Remove the pudding from the oven and leave to cool for 5-10 minutes, before drizzling with the icing. Serve warm with crème fraîche, cream or ice cream.
Waste not
Save the extra pot of icing from the second pack of cinnamon swirls, and make up with lemon juice next time you make a lemon drizzle cake.
