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.
Position a rack in the center of the oven and heat the oven to 425°F. Line a large rimmed baking sheet with parchment.
In a small bowl, combine the sugar, raisins, walnuts, and cinnamon.
On a floured surface, pat the dough into a 5-inch square. Using a floured rolling pin, roll the dough into a 12-inch square. Brush the dough with 2 Tbs. of the butter and evenly sprinkle with the sugar mixture. Tightly roll up the dough (like a jelly roll), pinching the seam to seal it shut. Using a serrated knife, cut the roll crosswise into 12 pieces. Arrange the pieces cut side down on the prepared sheet, spacing them about 1 inch apart.
Bake until puffed and golden-brown, 15 to 18 minutes. Transfer to a wire rack and brush with the remaining 2 Tbs. melted butter. Let cool until warm, about 10 minutes, before serving.
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.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips