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David Connelly

  Ednam.org Food

Cinnamon Swirl Cookies



Cinnamon Swirl Cookies from Chris Rickard, North East Scotland






Preparation Time


Cooking Time



  • For the Cookies
  • 125g Unsalted Butter
  • 125g Golden Caster Sugar
  • 1 Medium Free Range Egg
  • 250g Plain Flour
  • 1 tsp Cinnamon
  • For the Filling
  • 200g Brown Sugar
  • 100g Unsalted Butter
  • 3 tsp Cinnamon
  • For the Creme Cheese Frosting
  • 100g Cream Cheese
  • 70g Unsalted Butter
  • 250g Icing Sugar
  • Splash of Milk


For the cookie part
Line baking trays with greaseproof paper
Cream together the Golden Caster Sugar and the Unsalted Butter
Add in 1 egg
Mix in then add Plain Flour and Cinnamon
Mix all together to form dough
Wrap the ball of dough in clingfilm and place in fridge for 1/2 hour

For the Cinnamon Sugar Paste
Mix together the Cinnamon, Butter and Brown sugar to make a paste.

Once the dough is chilled, roll it out in a large rectangle
Spread the Cinnamon Sugar Paste over
Roll the dough up and leave in the fridge for 15 minutes to chill
Preheat oven to 180°
Once chilled cut the dough into slices and place on baking sheet
Cook in oven for 15 Mins

For Topping
Cream together Cream Cheese and Butter
Mix in the Icing Sugar
Add a little milk at a time until the mixture is of a consistancy to pipe or drizzle

Alternative Topping
Mix together Icing sugar and Cinnamon

Chef´s Note
The dough can be wrapped in clingfilm and stored in the fridge over a few days to get freshly baked cookies over a few days

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