Sprinkle the pastry with cinnamon, cut lengthwise into two strips of equal width. Combine the almond mixture with the jelly and lemon juice until smooth, spread onto the pastry strips, leaving a border of approx. 1 cm all the way around. Roll up the strips of pastry from the long edge, place on the sheets of baking paper and freeze for approx. 1/2 hr.
Cut the rolls into slices approx. 1 cm thick and place on baking trays lined with baking paper.
Bake for approx. 18 mins. in the centre of a (fan/convection) oven preheated to 180°C. Place on a cooling rack.
Warm the jelly and lemon juice in a small pan. Coat the warm cinnamon swirls with the glaze and leave to dry.