CINNAMON PINWHEELS
Flaky pie crust is rolled with a generous dose of butter and cinnamon sugar to make the best cinnamon pinwheel cookies!
Provided by Barefoot In The Pines
Categories Holiday Baking
Time 1h45m
Number Of Ingredients 7
Steps:
- Combine the granulated sugar and the cinnamon in a small dish and set aside.
- To make the pie crust: In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
- Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
- Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
- Drizzle in the water and pulse until the mixture starts to form clumps.
- Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
- Once mixed, pour the pie dough onto a piece of plastic wrap.
- Quickly and gently press the dough together into a rectangle. Do not work the dough too much, or the crust will be tough.
- Wrap in the plastic and chill in the fridge for one hour.
- Preheat the oven to 375° and adjust your oven rack to the middle height position in your oven (I have 8 shelves, so I put my rack on the 4th shelf up from the bottom).
- Rolling and Shaping the Cookies: once the dough has chilled, cut the dough in half and roll out to about 1/4" thick.
- Make a rectangle about two times wider than it is tall.
- Feel free to trim the edges of your rectangle to make them all neater if you desire.
- Pour 1 tablespoon of melted butter onto your rolled out dough.
- Using a pastry brush, spread the melted butter over the dough until it's evenly coated.
- Sprinkle on a generous 2 tablespoons of the cinnamon sugar mixture.
- Starting from the bottom edge of the rectangle, roll up the pinwheels tightly until you have a nice even log.
- Trim off the ends and cut into 1" slices.
- Place the slices onto a parchment paper lined cookie sheet, cinnamon swirl side facing up.
- Repeat the rolling, filling, and slicing process with your second half of dough.
- If you have extra cinnamon sugar left over--that's ok! You can use it to sprinkle over the tops of the cookies before baking!
- If the dough is really soft, pop it in the fridge for 30 minutes to firm up.
- Bake in a 375° oven for 15-18 minutes, until the sides are puffed, and the bottom edge is lightly golden brown.
Nutrition Facts : Calories 53 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 4 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 49 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
MAPLE CINNAMON PINWHEELS
These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it.
Provided by memoryart07
Categories Lunch/Snacks
Time 35m
Yield 44 cookies, 44 serving(s)
Number Of Ingredients 8
Steps:
- Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
- Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
- Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
- Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
- Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.
Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 41.1, Carbohydrate 11, Fiber 0.3, Sugar 4.2, Protein 1.1
CINNAMON-SUGAR PINWHEELS
Enjoy these delicious pinwheels made with Bisquick® mix and filled with walnuts and currant - perfect when you want breakfast to be ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
- Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
- Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pinwheel, Sodium 290 mg, Sugar 17 g, TransFat 1 g
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