Recipe Cinema

These were inspired by a family favorite Christmas pinwheel cookie. Quite a bit different from the original version but they are just as eye catching and delicious.

These are like little cinnamon rolls but in a crunchy cookie crumble kind of way. This recipe calls for walnuts but if you don’t have any on hand, no worries! Pecans work too. If you don’t have any pecans either, just go without. The cinnamon and brown sugar will still do the trick!

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Cinnamon Pinwheel Cookies

Prep Time15 minutes mins

Cook Time12 minutes mins

Chill Time2 hours hrs

Servings: 22 cookies

Author: Beverly

Ingredients

Cookie Layer

• 8 tbsp Butter softened
• 1/4 c Sugar
• 1 lg Egg
• 1 tsp Baking Powder
• 1 1/2 c All Purpose Flour

Filling

• 3 tbsp Butter softened
• 1/2 c Brown Sugar
• 1/4 c Walnuts finely chopped
• 1 tsp Cinnamon

Instructions

• In a large bowl, beat together 1/4 cup sugar and 8 tablespoons softened butter. Add egg, then beat well. Add baking powder and flour, beat well. NOTE: Dough will be crumbly at this stage.
• Knead dough on until it forms a smooth ball. Then roll dough on floured waxed (or parchment) paper. Roll into approximately 8″x 11″ rectangle. Spread top of dough with the 3 tablespoons of butter.
• In a small bowl, combine the brown sugar, cinnamon and walnuts. Sprinkle evenly over the spread butter.
• Starting from one end, roll the dough lengthwise so that you will have an 11" rolled log. Cover the dough and refrigerate about 2 hours.
• Once chilled, slice into 1/2″ slices.
• Place on a cookie sheet leaving approximately 1/2" space between each cookie. Bake in a preheated oven at 350°F for 11-12 minutes or until the bottoms turn light golden brown.
• Cool on wire rack.
• Enjoy!

Notes

Substitutions:

• Walnuts– Substitute with pecans.

Storage:

Once completely cooled, store in an airtight container at room temperature. These will usually stay fresh for about 3-4 days. 

For a video demonstration on how to prepare this recipe, please check out my video on YouTube.