Yield: Yields 12 rolls; serves 6 to 8
These buttery, not-too-sweet pinwheels are perfect for a weekend breakfast because they come together easily and there’s no need to wait for the dough to rise, as with traditional yeasted cinnamon rolls.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
Sliced, unbaked pinwheels can be wrapped on the sheet in plastic and frozen for up to 1 month. Thaw in the refrigerator overnight before baking.
Quick - Easy - Yummy - Simple.I had the same problem as another reviewer: difficult to handle although the dough came out of the fridge. Definitively chill again between the square faze and the rolling up faze and then again before slicing. Was very tasty and "fluffy". I put all of the sugar and it was not too sweet!!! Could get 12 cuts out of it. Will certainly make this again.
We weren't in love with these. I think we were expecting a little more heft and moisture. They were okay, but not great.
Very good. I liked that they were not overly sweet, and very buttery and tender. I did not use all of the sugar mixture because I thought it would be too much, but in hindsight I see that it would have been fine. I chilled the dough for abut half and hour before rolling it out, and next time I would chill the roll again before slicing it, as it was a bit tricky to keep its shape. I didn't get a full dozen out of it, more like 8-9
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?