Cinnamon – Raisin Danish Swirls


  • 1 batch of dough from the butter croissants (check home butter croissants recipe)
  • 1/3 cup sugar mixed with 1tbsp cinnamon
  • 1/4 cup raisins

To shape the Cinnamon-raisin Danish swirls:

  1. Remove 1 piece of dough from the fridge, unwrap it and roll out on a lightly floured surface into a 25cm x 20cm rectangle.
  2. Sprinkle evenly with a the cinnamon sugar mixture. Then sprinkle on the raisins.cinnamonsprinklesprinkleraisins
  3. Starting at the short edge, roll the dough up into a log.rollupcinnamon
  4. Cut into 1″ pieces, using a piece of thread / unflavoured floss or a sharp knife.CUT
  5. Place, cut side down, 2″ apart, onto a lined cookie sheet.


Cover loosely with cling film and leave to rise in a cool place for around 2-3 hours ( if you’re making these the night before, you can actually shape them and leave them to rise in the fridge overnight instead).

Once ready to bake, preheat the oven to 450 degrees F (220 degrees C) . Brush the chocolate croissants with beaten egg using a pastry brush and put into the oven. Immediately lower the temperature to 400 degrees F (200 degrees C), and bake for 10 minutes. Reduce the temperature to 350 degrees F (180 degrees C) and bake for a further 3-6 minutes until well browned and puffy.

Let cool on a wire rack.



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