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Recipes > Cinnamon Pinwheel Biscuits

Cinnamon Pinwheel Biscuits

Think of these as a shortcut cinnamon roll. Vary the recipe by swapping the spice for a touch of cardamom and orange zest, use a fruit jam for filling, or sprinkle chopped chocolate or nuts over the dough before rolling. This recipe comes to us from Mark Bittman, and is featured in the Holiday 2018 issue of Sift magazine.

Prep

45 mins

Bake

11 - 13 mins

Total

58 mins

Yield

About 15 biscuits

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Ingredients

Dough

  • Unbleached All-Purpose Flour – 2 cups (240 g)
  • Baking Powder 62712 1 teaspoon
  • Baking Soda 62604 1/2 teaspoon
  • Table Salt – 1/2 teaspoon
  • Unsalted Butter, cold, cut in 1/2″ slices 68328 5 tablespoons (71 g)
  • Buttermilk or Yogurt 67775 3/4 cup plus 2 tablespoons (198 g)

Filling

  • Granulated Sugar 53572 1/4 cup (50 g)
  • Cinnamon 56275 2 teaspoons
  • Unsalted Butter, melted 68328 2 tablespoons (28 g)

Featured Products

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

CINNAMON POWDER 90G (#56275)

CINNAMON POWDER 90G (#56275)

$6.50

DECOR GRANULATED SUGAR 250G (#53572)

DECOR GRANULATED SUGAR 250G (#53572)

$3.20

BUTTERMILK FLAVOUR 33ML (#67775)

BUTTERMILK FLAVOUR 33ML (#67775)

$3.10

Instructions

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  1. To make the dough: In a large bowl, mix together the flour, baking powder, baking soda, and salt. Work in the cold butter until the mixture resembles coarse meal.
  2. Add the buttermilk (or yogurt) and stir just until the mixture comes together and forms a ball. Turn the dough out on a floured work surface and knead the dough a few times; flour your hands if the dough is sticky.
  3. To make the filling: Whisk together the sugar and cinnamon in a small bowl.
  4. To assemble: Roll the dough into a rectangle about 10″ x 14″ and 1/4″ thick. Trim the edges to be straight, rearranging the dough as needed to make a neat shape. Brush the dough with the melted butter.
  5. Sprinkle with the cinnamon sugar, leaving a 1/2″ border along the long edges. Starting from a long edge, roll the dough into a log. Wrap and freeze for 10 to 15 minutes (this will make slicing and handling much easier). While the dough is chilling, preheat the oven to 450°F.
  6. After the dough is firm but not solid, cut it 3/4″-thick slices and place the pinwheels on an ungreased baking sheet.
  7. Bake the pinwheels for 11 to 13 minutes, until golden brown. Remove them from the oven and serve warm.
  8. Wrap any leftovers and store at room temperature for up to three days; freeze for longer storage.

Tips

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Shop This Recipe

DECOR GRANULATED SUGAR 250G (#53572)

3.20

CINNAMON POWDER 90G (#56275)

6.50

SODIUM BICARBONATE (BAKING SODA) 600G (#62604)

3.35

BAKING POWDER 100G (#62712)

2.25

BUTTERMILK FLAVOUR 33ML (#67775)

3.10

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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