Wednesday, February 6, 2013

Cinnamon Brown Sugar Pinwheel Cookies

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Have you ever had one of those recipes that you just can't remember exactly what was in it or what it was called?  That happened to me this past month.

I kept seeing all these great recipes for pinwheel cookies, but none of them sounded like what I remember my Mom making for Christmas every year while I was growing up.

So like any good baker, I picked up the phone and called my Mom to ask for the recipe.  After a couple of hours this is what I got back.  With laughter in her voice she read me the ingredients and said that's all there is.  No directions, no information, nothing!

There was a line at the bottom of what turned out to be a magazine clipping that said 1999 Woman's Day Brown Sugar Walnut Ring, lol.

So thanks to Woman's Day for the ingredients.  I figured out the rest all by myself.

After I made them I was a happy, happy girl, because they turned out exactly how I remembered them.  These are definitely not the sweetest cookies you'll ever make, but there is enough flavor in the filling that you don't miss the sugar.

Here's what you need:

Cookie Dough:
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
1/4 cup butter, unsalted, cold and cubed
2/3 cup milk, I use 1 % but whatever you have on hand will be fine.

1/2 cup brown sugar
1/2 cup pecans, finely chopped
1/2 tsp. cinnamon
2 Tbs. butter, unsalted, melted

In a medium bowl mix the flour, baking powder, and salt.  Add the butter and mix until it resembles pea sized pieces or clumpy sand.
Add the milk and mix just until a dough forms.  Set aside.
In a small bowl mix the filling ingredients and set aside.
On a piece of lightly floured parchment, roll out the dough into a piece about 10 x 12 or 11 x 12.  I rolled out the dough then measured it and cut off the edges to make a rectangle.  Pour the filling on the dough.
Spread the filling out to cover the whole area and press it into the dough to help it stick.  Starting with one of the wide ends, roll up as tightly as you can.
When completely rolled up.  Roll up in plastic wrap and twist the ends under.
Refrigerate for 1 hour. 

Preheat oven to 325 degrees.  Line a baking sheet with parchment.

Remove the cookie roll from the refrigerator and slice the cookies about 1/4 inch thick.  Place on baking sheet and bake for 20-25 minutes, or until just starting to brown.
They will puff up during the baking process.
Remove to a cooling rack and cool completely.  OR, eat while they're hot and burn the crap out of your mouth like I did! Lol

Serves - approx. 3 - 4 doz.

Here's the handy printable - Cinnamon Brown Sugar Pinwheel Cookies


  1. My mouth is watering right now, wonderful cookies!

  2. Yum! they look divine! You have the best ideas and tutorial :) Thanks for sharing!

  3. These look SO good!!! I have to add them to my holiday line-up!


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