Cinnamon Sugar Pinwheels. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Home » Desserts » Cinnamon Sugar Puff Pastry Pinwheels. Today I'm sharing my family's favorite recipe for using up leftover pie crust: Cinnamon Sugar Pinwheel Cookies.

Sprinkle half of the reserved cinnamon-sugar over the melted butter and spread out evenly with a spatula. Place pieces onto a prepared baking sheet. Repeat with second piece of dough, using remaining butter and cinnamon.

Surprisingly this is a simple recipe just afterward the extra ones. I think the hardest portion is to locate the best ingredients consequently you can enjoy the savory Cinnamon Sugar Pinwheels for your lunch with your connections or family. You can have Cinnamon Sugar Pinwheels using 4 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cinnamon Sugar Pinwheels

It's 1 packages of refrigerated pie crusts.
You need 1 of margarine.
You need 2 tsp of cinnamon.
It's 1 cup of sugar.

Brush sheet with melted butter and sprinkle evenly with brown sugar and ground cinnamon. Roll dough up tightly into a log, pressing the seam down to seal. Lay pieces flat on a parchment paper-lined baking sheet. This is a simple recipe that my mother made for us with the extra pie crust from whatever it was she was making for the holidays.

Cinnamon Sugar Pinwheels instructions

Preheat oven to 350°F..
Mix cinnamon and sugar in a bowl and set aside..
Unroll pie crust on lightly floured surface..
Cut pie crust in half..
Roll out each half until paper thin..
Spread pie crusts with margarine..
Coat with cinnamon and sugar mix evenly over margarine..
Roll each crust length wise and then slice..
Place on cookie sheet and bake 12-14 minutes. The cinnamon and sugar will ooze out and the tops look at little bubbled..
Cool on wax paper. They are very sticky at first, but once completely cooled they harden up and are delicious..

Starting from a long edge, roll the dough into a log. Add to this the brown sugar and cinnamon and mix well. Using a pastry brush or knife spread the butter & sugar mixture over the dough, leaving a small edge all the way around.(alternatively brush the butter and add the combined sugar & cinnamon to it dry) Roll carefully and tightly, and seal the edge with a little of the left over mixture. Glaze In a medium bowl, add the sifted Chelsea Icing Sugar and vanilla. Sprinkle all over with sugar and cinnamon.

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