Cherry Bakewell Cinnamon Swirls

Serves: 8-10
Cooks in: 2 hours 30 minutes
Difficulty: 5/10

ultimate vegan cinnamon swirls!!


Dough, dry;

3 & 1/3 cups Strong White Bread Flour
3/4 cup Corn Flour/Corn Starch
1/2 cup Icing Sugar 

Dough, wet; 

1 & 1/2 cups/360ml Soy Milk
1/2 cup Vegan Margarine
2 tsp Fast Action Dried Yeast


90g Dried Cherries
2 tbs Almond Butter
1 tbs Ground Cinnamon
5 tbs Maple Syrup
Enough water to help it blend 

Sticky Glaze

3/4 cup Vegan Margarine
1/2 cup Maple Syrup
Handful Flaked Almonds 


1 cup Icing Sugar
1/4 cup/60ml Almond Milk
1 tsp Vanilla Essence


First up prepare your bread dough. Gently heat the soy milk & margarine until the margarine has melted and the mixture is lukewarm. Whisk in the yeast then set the mixture aside for 5 minutes. 

Meanwhile to a mixer or large mixing bowl add the dry ingredients. 

Add the soy milk mixture to the mixer, and turn the mixer to medium speed to knead for 5-6 minutes. 

Once the dough has kneaded, lightly grease a mixing bowl and place the dough in. Cover over the bowl with a clean kitchen towel & place it somewhere warm for around an hour to double in size. 

Alternatively you can place the dough in the fridge overnight to slowly rise, saving you time making the swirls the next day. 

Whilst the dough is rising, blitz together the filling ingredients adding some water to help it blend. Once blended the mix should be a syrup like consistency, with very small cherry pieces running through. 

Line your baking tray with greaseproof paper, I used a circular 9” cake tin with a loose bottom. 

Lightly flour your surface and turn the risen dough out of your bowl. Roll the dough into a long rectangular shape around 1cm thick.

Evenly spread the filling mix over the dough, then roll up the dough width ways. 

Once rolled, cut the dough into 8 even sized pieces. 

Arrange the pieces cut side up in your lined tray. Cover the tray with a clean kitchen towel & place the tray somewhere warm for around 45 minutes or until nicely risen. 

Pre heat your oven to around 180 degrees C.

Meanwhile, make the sticky glaze. Heat the maple & margarine in a saucepan over a low heat. Once the margarine has melted remove it from the heat. 

Once the rolls have risen, pour over some of the sticky glaze. Then place the rolls into the oven on the bottom shelf. 

Bake the rolls for 25 minutes before removing them from the oven to carefully add more of the sticky glaze and some flaked almonds.

Place the rolls back into the oven for a further 10 minutes.

Meanwhile mix together the icing sugar, milk & vanilla for the icing. 

After 35 minutes in the oven your rolls should be beautiful & golden. Remove them & let them cool before removing them from the tin. Once removed allow them too completely cool on a wire rack before pouring over your icing glaze & serving.