These soft and cozy Cinnamon Pinwheels are filled with a sweet cinnamon-sugar swirl and topped with a buttery brown sugar crumble. Perfect with coffee or as a weekend treat, they’re finished with a light glaze for extra indulgence.
Rated 5.0 stars by 1 users
Bread
Jessica Cain Montano
12 rolls
2 hours
20 minutes
Cinnamon Pinwheels are a nostalgic homemade treat, filled with warm cinnamon sugar and topped with a sweet, crumbly streusel. The dough is soft, tender, and rises beautifully, creating a bakery-style roll that's perfect for breakfast, brunch, or a cozy dessert. Each pinwheel is rolled, sliced, and arranged to reveal the signature spiral that makes them so visually inviting. Finished with a light powdered sugar glaze, these rolls are as beautiful as they are delicious—well worth the love and time they take to make.
1/2 cup milk
6 Tbsp water
3 Tbsp margarine
3 1/4 to 3 3/4 cup unsifted flour
1 1/2 eggs
1 tsp cinnamon mixed with 1/4 cup sugar
3 Tbsp sugar
1/4 tsp salt
1 pkg. active dry yeast
1 1/2 Tbsp margarine
2 2/3 Tbsp flour
2 2/3 Tbsp brown sugar
1/2 tsp cinnamon
In a saucepan or microwave, heat milk, water, and margarine together to 125°F.
While the liquid heats, combine 1/3 of the flour, 3 Tbsp sugar, salt, and dry yeast in a large mixing bowl.
Add the hot liquid to the dry ingredients and beat for 2 minutes on medium speed.
Add the eggs and 1/4 cup more flour, then beat for another 2 minutes on high speed.
Stir in the remaining flour gradually to form a stiff dough (you may not need the full amount).
Turn the dough onto a lightly floured surface and knead for 8 minutes, until smooth and elastic.
Place dough in a greased bowl, turn to coat, cover, and let rise in a warm place for 40 minutes, or until doubled in size.
Punch down the dough and roll it out into a 10x12 inch rectangle on a floured surface.
Sprinkle evenly with the cinnamon-sugar mixture (1 teaspoon cinnamon mixed with 1/4 cup sugar).
Roll the dough into a 12-inch log, starting from the long edge. Use thread or dental floss to slice into 1-inch pinwheels.
Place each roll on its side on a greased or nonstick (Teflon) baking sheet, leaving about 3/4 inch between each one.
In a small bowl, rub together the topping ingredients (margarine, flour, brown sugar, cinnamon) until crumbly. Sprinkle the topping evenly over the pinwheels.
Let rise again in a warm place until doubled in volume, about 30–40 minutes.
Preheat the oven to 375°F. Bake for 20 minutes, or until golden brown.
While they bake, make the glaze by combining powdered sugar with just enough water to create a dip-friendly consistency.
Once baked, let cool slightly and dip tops of each roll in the glaze.
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