Best 8 Cinnamon Pinwheels Recipes

CINNAMON RAISIN PINWHEELS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

CINNAMON & SUGAR PINWHEELS

Steps:

• 1. Roll out your favorite pie crust (or leftover trimmings from the apple one you made for the party yesterday)
• 2. Thinly slice the stick of butter and lay them randomly on the rolled out crust
• 3. Sprinkle with cinnamon and sugar to your liking
• 4. Roll it up and cut into pieces
• 5. Place the pieces cut side down on a greased cookie sheet
• 6. Bake at 350 for 10-15 minutes (depending on how thick you cut them)
• 7. Enjoy!
• 8. This recipe is so simple, I'm sure it's been done for ages. I'd love to hear about your modifications or added ingredients to the simple treat!

CINNAMON-SUGAR PINWHEELS

Steps:

• Brush the dough with melted butter, dust it generously with cinnamon sugar, then roll it up like a jelly roll and cut it into 1/2-inch slices. Put on a baking sheet cut side down. Bake the slices in a preheated 350°F oven until golden, 15 to 18 minutes.

CINNAMON-SOUR CREAM PINWHEELS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.

CINNAMON PINWHEELS WITH MAPLE-COFFEE ICING

Steps:

• Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside. In a small bowl, mix together the brown sugar and cinnamon and set aside. Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes. Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well. Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately. For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.

APPLE CINNAMON PINWHEELS

Steps:

• In large bowl, combine biscuit mix, milk and sour cream; mix gently until just combined. Turn dough onto floured surface, knead 8 to 10 times. Roll dough into 14 x 10 inch rectangle. Spread dough with margarine; sprinkle with brown sugar, apples and cinnamon. Roll up dough lengthwise, jelly-roll fashion. Slice into 12 pinwheels. Place each pinwheel, cut side up, in lightly greased muffin tin. Bake in 425 F oven for 15 minutes or until golden brown; cool 5 minutes before removing from pan. Combine icing sugar and water, adding enough water to make a spreadable icing. Carefully remove pinwheels from tin; spread with icing. Note: I use milk instead of water in the icing. I also add a dash of vanilla extract to the icing. The recipe doesn't call for nuts, but chopped pecans are delicious in the filling, too.

CINNAMON PINWHEELS

Steps:

• 1. Preheat oven to 400*
• 2. roll out pie crust on a lightly floured surface spread 1/2 a stick of butter on each pie crust Sprinkle the cinnamon sugar over the crust Roll up the crust, folding in the sides as you go Cut them as big as you want, I usually cut them into 1-2 inch pieces.
• 3. Place them on baking sheet and bake for about 10-15 minutes, keeping a close eye on them, you don't want the bottoms to burn. When they are finished, don't let them cool on the baking pan (The butter and sugar on the pan will harden and the pinwheels will stick and break apart when you try to remove them) Transfer immediately to serving plate.
• 4. Mix together the powdered sugar and milk together. And then drizzle this over the pinwheels. You also can add some cocoa powder to this mixture to make a chocolate drizzle and that is fantastic as well.

CINNAMON PINWHEELS

Steps:

• Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
• Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
• Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
• Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
• Wrap and refrigerate at least 1 hour but no longer than 48 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.