It's so cold out that even polar bears are shivering! So what better time to make the new craze of puff pastry cinnamon pinwheels! They are warm, sweet, and the perfect comfort food for this winter!
Wisconsin has been hit hard in February with below zero temps and a shizzle ton of snow! I am just ready for my snot not to freeze when I go outside. And for the love of everything that is holy, NO MORE SHOVELING the white death! Okay, enough of me ranting, back to cinnamon pinwheels!
A light and crispy filled with warm brown sugar glaze and topped off with cream cheese frosting!
These pinwheels are just a shortcut for a cinnamon roll. Super easy to make and after I read an articles on how popular they were becoming, I said why not. Also, working with puff pastry is fun and super simple!
Ingredients
- Puff pastry: Pepperidge farm
- Unsalted butter
- Brown sugar: light or dark
- Ground cinnamon
- Confectioner's sugar
- Heavy cream or milk
- Cream cheese: optional for the frosting
Step by step instructions
These cinnamon pinwheels are definitely less time consuming than homemade ones, so enjoy!
- Prepare oven and cinnamon filling: Preheat oven to 350 degrees and line baking sheet with silicon mat. In a small bowl, stir almost melted butter, brown sugar and cinnamon. Set aside.
- Prepare puff pastry dough: Unfold one puff pastry at a time on a floured work surface so that it opens like a book (left to right) and the seams run up and down. Roll out the pastry a little bit and brush with cinnamon filling mixture. Roll pastry from bottom to top and cut off ends. Slice into 8 equal rolls.
- Arrange and bake: arrange rolls spiral side up on baking sheet. Repeat with the second puff pastry sheet. Bake for 20-22 minutes or until golden brown on top. Cool completely on wire rack.
- Prepare and spread icing: Prepare and add icing ingredients to bowl. Mix and spread over warm rolls. Serve and enjoy!
Recipe variations
The great thing about these puff pastry cinnamon pinwheels is the variations for its recipe!
- Icing: cream cheese icing can be swapped for regular icing if you prefer.
- Puff pastry cinnamon twists: These are a fun way to eat them! Prepare the cinnamon filling. Set aside. Unfold both pastry sheets on silicon mat and chill for 5 minutes. Cut each sheet of dough crosswise into 1 inch strips. Brush each strip with the cinnamon filling and then twist each strip of dough from the middle to the ends, transfer to baking sheet. Repeat with remaining dough and then freeze for 10 minutes. Bake until they turn golden brown and then lay each one of the twist on the edge of a baking sheet.
- Cinnamon Puff pastry bites: Cut large sheet into 4 smaller rectangles. Fill and roll each rectangle, starting at the long end. Slice and bake as directed. Since they are smaller, they will take less time to bake.
- Puff pastry cinnamon rolls in a muffin tin: Instead of baking on a sheet, place each roll, spiral up tightly within a muffin tin. Bake as directed.
FAQ's and storage tips
- In the fridge: Store leftover cinnamon pinwheels in an airtight container in the fridge for up to 3 days.
- Freeze before baking: Wrap the entire log in plastic wrap and put in the freezer for up to 2 months. Before baking, thaw the dough in the fridge over night, slice and bake as directed.
- Freeze after baking: Bake pinwheels as directed and cool. Arrange in a layer on a baking sheet and place in the freezer for 1 hour. Once frozen, wrap and store in an airtight container for a month.
Puff pastry cinnamon pinwheels
Puff pastry cinnamon pinwheels use puff pastry instead of regular yeast dough. Quick and easy and just as delicious!
Equipment
- Baking sheet
- Silicon mat
- Spoon and whisk
- pastry brush
Ingredients
For the Dough
- 17.3 oz frozen pastry puff 2 sheets
Cinnamon filing
- ½ cup melted butter almost melted
- 1 cup packed brown sugar
- 2 tablespoon ground cinnamon
Cream cheese icing
- 2 cups confectioner's sugar sifted
- ⅓ cup unsalted butter room temperature
- 1 tablespoon vanilla extract
- 6 oz cream cheese softened
Instructions
- Preheat oven to 350°. Line a baking sheet with silicon mat (parchment paper can also be used). Set aside.
- In a medium bowl, combine the almost melted butter, brown sugar and ground cinnamon. Set aside.
- On a floured surface, unfold 1 puff pastry sheet so that the folds open left to right and the seams run up and down. Roll it out to at least a 10 inch square. Brush the sheet with the cinnamon filling mixture, leaving a one inch border on all sides of the puff pastry.
- Starting with the bottom of the square, tightly roll the pastry up and away from you (don't worry about some of the mixture coming out around you). End the rolling seam down. Take about ½ inch off of each end of the roll and discard.
- With a serrated knife, cut the roll into 8 equal pieces (1⅓ inch wide). Arrange each piece spiral side up on the silicon mat.
- Repeat this process with the second puff pastry sheet and remaining cinnamon filling. Be sure to space the rolls evenly, because they will spread during bake time.
- Bake the rolls for 20-22 minutes or until the tops are a golden brown color. Transfer to a wire rack to complete cooling.
- While the rolls are in the cooling process, prepare the icing. In a medium sized bowl, combine the confectioner's sugar, butter, vanilla and cream cheese. Mix until smooth. Spread over warm rolls and serve!
Nutrition
Serving: 16pinwheelsCalories: 406kcalCarbohydrates: 44gProtein: 3gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 36mgSodium: 115mgPotassium: 60mgFiber: 1gSugar: 29gVitamin A: 441IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!
Desserts with icing
Fun fact of the day!
In the White house, there are 13,092 knives, forks, and spoons.
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