Prep 10 mins
Cook 10 mins
Although there is another pinwheel recipe listed on the Zaar, this recipe has slightly different measurements. I found this recipe in the Orlando Sentinel. Note: these cookies have to freeze overnight or at the very least 4 hours. I did not include this in the cooking time.
- 1 1⁄3 cups sugar, divided
- 1 tablespoon ground cinnamon
- 1⁄2 cup softened butter, plus
- melted butter, for brushing dough
- 3 ounces cream cheese, softened
- 1⁄2 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 2 3⁄4 cups all-purpose flour
- Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
- In a mixing bowl, beat softened butter and cream cheese.
- Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally.
- Beat in egg and vanilla.
- Add flour to batter in small increments, beating as much as you can with an electric mixer.
- Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in the flour by hand.
- Divide dough in half.
- Roll half of dough between two sheets of parchment paper or wax paper into a 12x8 inch rectangle.
- Remove top sheet of paper.
- Brush dough with melted butter.
- Sprinkle with 2 tablespoons of the cinammon mixture.
- Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work.
- Use paper to bend and roll dough as you work.
- Repeat with remaining dough, melted butter and cinnamon mixture.
- At this point, wrap dough in parchment paper or wax paper and store in a freezer quality sealable plastic bag.
- Freeze overnight or for at least 4 hours before baking.
- Dough should be very firm.
- Using a very sharp knife, cut dough into slices.
- Place on an ungreased cookie sheet.
- Bake at 375 degrees for 8- 10 minutes or until edges are firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack, cool.
These are fantastic! I make a double batch every year at Christmas and everyone loves them. Hint, dough needs to be well chilled, I usually make the dough let it chill in the fridge overnight, roll out on Press n Seal, brush with butter, sprinkle with cinnamon sugar, roll tightly and then wrap tightly with Press n Seal, place in freezer overnight then slice and bake. The smaller and tighter you roll the cookies the prettier they turn out.