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Cinnamon-Raisin-Walnut Pinwheels

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Yields 12 rolls; serves 6 to 8

  • To learn more, read:
    Biscuits & Beyond
  • by from Fine Cooking
    Issue 124

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.

  • 1/2 cup packed light brown sugar
  • 2-1/2 oz. (1/2 cup) raisins
  • 2 oz. (1/2 cup) chopped walnuts
  • 1 tsp. ground cinnamon
  • All-purpose flour, for rolling
  • 1 recipe Buttermilk Biscuit Dough
  • 2 oz. (4 Tbs.) melted unsalted butter

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):
Calories (kcal): 370; Fat (g): fat g 20; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 10; Protein (g): protein g 5; Monounsaturated Fat (g): 4.5; Carbohydrates (g): carbs g 47; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 360; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 2;

Photo: Scott Phillips

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

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