Danish Cinnamon Swirls With A Rumbullion! Glaze

Sugar, spice, all things nice…and delicious rum, obviously.


The Danes are supposedly the happiest people on the planet, and we’re pretty sure it’s something to do with all the delicious pastries they lay claim to. So, as this week is Danish week on The Great British Bake Off, it only seemed right to spice up a Danish delicacy with a splash of Rumbullion!

These pastries are super simple to make (especially if you cheat with the pastry like we did - but in our eyes, less time rolling, more time eating) and they’re tasty too.

Check out the recipe below - we kept it simple with cinnamon but you could add in all manner of additional ingredients - try raisins too for a rum and raisin sensation…


  • 320g ready-rolled puff pastry sheet

  • 2 tbsp demerara sugar

  • 2 tsp cinnamon

  • 50g icing sugar

  • 25ml Rumbullion!


Pre-heat the oven to 200C/180C fan/gas 6.

Place the pastry sheet on parchment paper

Mix the demerara sugar and cinnamon together, and spread evenly over the pastry sheet.

Roll the pastry up, then cut in to 6 even slices.

Put in the oven, and bake for 10-12 minutes, or until golden.

Once baked, remove and place on a cooling rack until mostly cooled.

Mix the icing sugar and Rumbullion! together to make the glaze, ensuring there are no lumps.

Pour over the pastries and leave to set.

Add a dusting of icing sugar for decoration.