Cinnamon Swirl Cookies

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    20
  • Calories icon
    Calories
    214
based on 8 ratings

A biscuit version of cinnamon rolls! These biscuits are swirled with cinnamon butter, topped with crushed walnuts and icing drizzle. Make sure you thoroughly chill the biscuits before baking.

recipe updated Mar 18, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    170 g
  • Walnuts icon
    Walnuts
    70 g
  • White sugar icon
    White sugar
    150 g
  • Egg icon
    Egg
    1
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    300 g
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Salt icon
    Salt
    ¼ teaspoon
  • Muscovado sugar icon
    Muscovado sugar
    100 g
  • Ground cinnamon icon
    Ground cinnamon
    1 tablespoon
  • Butter icon
    Butter
    30 g
  • Maple syrup icon
    Maple syrup
    30 g
  • Icing sugar icon
    Icing sugar
    50 g
  • Water icon
    Water
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Small bowl

Step preview

  1. Line a clean baking sheet with parchment paper
  2. Attach the Creaming Beater
  3. Add unsalted butter and white sugar to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 1 min, Speed 4
  6. Then add egg and vanilla extract to the Cooking Chef XL Bowl
  7. Mix with splashguard fitted - 30 sec, Speed 4
  8. Then add all purpose flour, baking powder and salt to the Cooking Chef XL Bowl
  9. Mix with splashguard fitted - 1 min, Speed 1
  10. Transfer dough to work surface
  11. Wrap with plastic wrap
  12. Chill in fridge - 30 min
  13. Clean Cooking Chef bowl
  14. Attach the Creaming Beater
  15. Add muscovado sugar, ground cinnamon, butter and maple syrup to the Cooking Chef XL Bowl
  16. Cook with splashguard fitted - 4 min, 60°C, Stir 1
  17. Let cool
  18. Transfer dough to lightly floured surface
  19. Roll the dough into a rectangle about 40 by 30 cm
  20. Transfer filling to dough
  21. Spread evenly
  22. Roll the dough into a log, starting at the longer side
  23. Wrap with plastic wrap
  24. Chill in fridge - approx 2 hr
  25. Pre-heat oven - 170°C
  26. Cut the dough into 2 cm pieces
  27. Transfer biscuits to baking sheet
  28. Sprinkle with walnuts
  29. Bake - 12 min, 170°C
  30. Let cool on round wire rack
  31. Add icing sugar and water to a clean small bowl
  32. Mix with teaspoon until combined
  33. Drizzle biscuits with icing
  34. Serve
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