Blueberry Cinnamon Swirls

These Blueberry Cinnamon Swirls are a delightful variation on the classic cinnamon roll, combining juicy blueberries, warming spices, and zesty orange in soft, golden-baked dough. With their vibrant color and fragrant aroma, they make a perfect addition to brunches, tea parties, or a cozy morning treat. The sweet tang of the berries pairs wonderfully with the cinnamon and nutmeg, while a citrus-infused glaze and crunchy candied walnuts elevate each bite. Baked until beautifully golden and drizzled with icing, these swirls are both eye-catching and irresistible, delivering comfort and indulgence in every spiral.

Ingredients

For the dough

420 g strong white flour, plus extra for dusting
4 tbsp caster sugar
2 tsp fast‑action dried yeast
100 ml lukewarm milk
40 g butter, melted
Oil for greasing

For the filling

150 g blueberries, halved
Zest of 1 orange
1 tsp ground cinnamon
A grating of nutmeg
4 tbsp brown sugar

To finish

1 free‑range egg, beaten for glaze
70 g icing sugar
1–2 tbsp lemon juice or water
Candied walnuts to decorate

Directions

Combine flour, caster sugar, and yeast in a stand mixer bowl.
Warm milk and butter until lukewarm. Add to dry ingredients and mix for 5 minutes into a smooth dough.
Grease a bowl with oil, place dough in it, cover, and let rise for 2 hours until doubled in size.
Roll the dough out on a floured surface into a rectangle.
Evenly spread blueberries, orange zest, cinnamon, nutmeg, and brown sugar over the dough.
Roll the dough into a log from the long side and cut into 10–12 swirls.
Place swirls in a buttered 23 cm round tin. Let rise for 30 minutes.
Preheat oven to 200 °C (180 °C fan). Brush swirls with beaten egg and bake for 20–25 minutes until golden.
Mix icing sugar with lemon juice or water to form a glaze.
Drizzle over warm swirls and top with candied walnuts.

Nutrients

Calories: ~268 kcal
Carbohydrates: ~40.5 g
Protein: ~6.1 g
Fat: ~8.5 g
Fiber: ~1.8 g
Sugar: ~12.4 g
Sodium: ~125 mg

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