My friend Laura (of pumpkin pull-apart bread fame) introduced me to pinwheels last year.
She would come over, whip up a batch, have them out of the oven before our show started and they’d be gone by the time it was over.
They are that quick to make and ALWAYS that quickly devoured.
They’re so easy! And more than worth it!
So see…you need to roll them tightly because all that deliciousness just falls out if you don’t.
When they come out of the oven they are soooooooo gooey oozy amazing. Please eat one immediately.
They cool off pretty deliciously too…
Laura’s Simple Cinnamon Pinwheels
Recipe from this girl Laura I know…
Pie crust (either your favorite recipe or from a box)
1-2 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup cinnamon sugar (so 1/4 cup cinnamon and 1/4 cup granulated sugar)
1/4 teaspoon vanilla extract (if you want)
1. Preheat oven to 350 degrees F
2. Roll the pie crust into a rectangle-ish shape
3. Spread evenly with butter…my store-bought pie crust needed about a tablespoon…maybe 1 1/2 tablespoons. You just need enough to cover it in a thin layer
4. Combine the brown sugar/cinnamon sugar in a small bowl. You can add in flavorings if you want (I did…vanilla is awesome)
5. Sprinkle the sugar mixture evenly over the buttered dough and roll it into a log starting at a long side. Make sure to roll as tightly as you can so the sugar will stay put when sliced!
6. Slice off little pinwheel cookies. Make sure not to just press down and smoosh them into ovals! Sharp knives help
7. Bake for about 10 minutes or until they look lightly toasty