Cranberry & Marzipan Swirls

9 people
00h 40
00h 20

Quite literally the best bake I have ever created. Everyone loves these wee beauties. Go on, try for yourselves!

Recipe by Amy's Bakes. Amy's Bakes Instagram page.

Makes 9 swirls.

Ingredients and Method


  • 100g Dried Cranberries
  • 60ml Spiced Rum or Brandy
  • 60ml Fresh Orange Juice
  • 1 Cinnamon Stick
  • 125ml Milk
  • 3.5g Dried Yeast
  • 60g Caster Sugar
  • 285g Plain Flour
  • 30g Margarine
  • Pinch of Salt
  • Zest of 1 Orange
  • 150g Marzipan
  • 1 1/2 tsp Cinnamon
  • 40g Brown Sugar
  • 30g Margarine


  1. The day before you want to bake these swirls pop the cranberries, rum or brandy and orange juice into a small bowl with the cinnamon stick. Cover with cling film and leave to soak overnight.
  2. On the day you plan to bake, start by greasing and base lining your Mason Cash flower bread form. The base lining is a bit fiddly, but it really will be worth it!
  3. Then warm the milk gently in a saucepan. Add the yeast to the milk, ensuring that the milk isn’t too hot so that it doesn’t damage the yeast. Set aside.
  4. Measure out the flour, caster sugar, orange zest and salt. Pour the milk and yeast into the dry ingredients and add the egg and 30g margarine. Stir well.
  5. Once you have combined the ingredients knead the dough (10 minutes by hand, 5 minutes in a stand mixer). When the dough is lovely and smooth transfer it to another large, greased mixing bowl and cover with cling film. Leave to prove for one hour.
  6. While waiting for the dough to prove, grate the marzipan.
  7. Drain the cranberries in a sieve and press down on the berries a little so that some of the liquid comes out.
  8. Beat the other 30g margarine, cinnamon and brown sugar until full combined.
  9. When the dough has had its first prove, roll out to a 10” by 16” (25cm by 40cm) rectangle. Firstly, spread the cinnamon margarine mix over the dough. Then sprinkle the marzipan and cranberries on top.
  10. Starting from the longest side, roll the dough up tightly into a sausage shape. Trim a little off each end to lose the wee scrappy bits.
  11. Cut the sausage into 9 equal bits. Lay one in the centre of each petal of the form and three in a triangle shape in the centre. Cover loosely with cling film and leave to prove again for 45 minutes. Preheat the oven to 180°C fan over, 200°C conventional or gas mark 6.
  12. Bake in the oven for 15-20 minutes, until the swirls are lovely and golden. Remove from the oven and leave to cool in the tin on a cooling rack.
  13. Once cool, carefully run a knife around the edge of the tin. Due to the fabulous base-lining you did early the swirls should now come out as one big delicious tear and share. Enjoy!