Cinnamon pinwheel cookies are an excellent choice for a tasty snack to go with your afternoon tea or a festive dessert to share with friends and family. With their sweet-spicy flavour and distinctive spiral pattern, these cookies are sure to grab everybody’s attention.
I love cinnamon. Its unique flavour gels so well with sugar and other ingredients of baking. Any kind of cinnamon-flavoured dessert is a classic just like this cinnamon pinwheel cookie.
These cinnamon pinwheel cookies just require basic ingredients and are quite simple to make. But you will require a little bit of patience for rolling the cookie dough and waiting while the dough is chilling. Even then these cookies are fun to make and delicious to eat.
Ingredients Required
Flour
Cornflour
Baking powder
Butter
Sugar(powder)
Milk
Salt
Cinnamon(powder)
Vanilla extract(optional)
How to make cinnamon pinwheel cookies?
- Make the cookie dough- Beat butter and sugar. Add all dry ingredients and milk to make the dough.
- Chill the cookie dough- Wrap the cookie dough in a cling wrap and refrigerate for 1 hour/freeze for 30 minutes.
- Shape the cookie dough- Mash the cookie dough to make it workable. Roll the cookie dough out into a rectangle with ½ cm thickness.
- Spread the filling- Spread butter in thin layers. Then spread cinnamon sugar filling.
- Roll into logs. Tightly roll up the rectangle into a log. Divide the log in to 2 parts. Cling wrap them individually.
- Chill the logs. Refrigerate for at least 2 hours/Freeze for 1 hour.
- Cut into slices. Each cookie should be about 1/2 cm thick.
- Bake and store.
Tips and hacks
- Always roll the dough on a parchment/butter paper than floured surface. It is much easier and less messier.
- Chilling the dough twice is time consuming but a necessary process. First time the dough is chilled for work-ability and the second time is to ensure that the cookies hold their shape and do not spread while baking.
How to store cookie dough?
- After spreading the filling and rolling the dough into a log shape, wrap it in cling film and freeze for 2 hours. Then place it in a zip-lock bag and freeze for up to 3 months. Thaw it overnight before slicing and baking.
- You can also freeze sliced cookie dough. Place the sliced cookie dough in a parchment/butter paper-lined baking tray and freeze for 2 hours. Then place these sliced cookies in a zip-lock bag and freeze for up to 3 months. Before baking let it sit at room temperature for about 30 minutes.
How to store baked cinnamon pinwheel cookies?
- Let it cool completely on a wire rack before storing it in a airtight container for up to 1 week.
- You can also freeze baked cookies in a zip-lock bag for up to 3 months.
If you liked the recipe try these out!
Egg-less oatmeal cookies Butter cookies
Chocolate peanut butter balls Cream cheese cookies
Egg-less Cinnamon Pinwheel Cookies
Ingredients
Cookie dough
- 180 g All-purpose flour ¾ cup
- 100 g Butter (room temperature, unsalted) ¼cup+3 tbsp
- 80 g Sugar(powdered) ⅓ cup
- 20 g Cornflour 3 tbsp
- 1 tsp Baking powder
- ¼ tsp Salt
- 2 tsp Vanilla Extract(optional)
- 30 g Milk(room temperature) ¼ cup
Filling
- 90 g Brown Sugar ½ cup
- 4 g Ground cinnamon ½ tbsp
- 30 g Butter (softened, unsalted) 2 tbsp
Instructions
- On low speed, cream butter until no lumps remain.
- Add sugar and beat on medium speed for 3-4 minutes or until the mixture becomes pale and fluffy.
- Add vanilla and mix till well blended.
- Sift in flour, cornflour, baking powder, and salt. Combine till dry ingredients are invisible.
- Add milk in two installments and combine with fingers to form a dough.
- Wrap the dough with a cling wrap. Freeze for 30 minutes/ Chill for 1 hour.
- In a small bowl mix brown sugar and cinnamon till there are no lumps. Set aside.
- Break the dough in to a bowl and work with hands till it becomes smooth.
- Place parchment/butter paper on a rolling surface. Place the dough and again place a parchment paper on top.
- Roll the dough into a rectangular sheet with 1/2 to 1 cm thickness.
- Spread softened butter on the sheet evenly.
- Spread the brown sugar and cinnamon mix evenly.
- Roll the dough tightly into a log. Divide the roll into two.
- Wrap each roll individually with a cling wrap and refrigerate for 2 hours/freeze for 1 hour.
- Preheat the oven to 180℃/350℉.
- Cut the roll into thin slices of around 1/2 cm thickness.
- Place them on a parchment/butter paper lined baking tray with little distance between them.
- Bake them in the preheated oven at 180℃/350℉ for 10-12 minutes or until they achieve a golden brown colour.
- Remove the cookies from the tray after 10 minutes and place them on a wire rack to cool completely. Store in an airtight container.