Cinnamon Raisin Pinwheels Recipe -
Cinnamon Raisin Pinwheels Recipe
  • READY IN 38 mins

Cinnamon Raisin Pinwheels

Recipe by  

"Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    18 mins

    38 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
  3. Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
  4. Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Feb 16, 2007

These were fabulous. I added 1/2 cup of sugar to the dough mix, and only used 1/2 a cup of milk (Use butter, not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The outcome was to die for!!! My suggestion is to not use the melted butter, but use butter at room temp, and spread with a knife over the dough.

Most Helpful Critical Review
Dec 31, 2006

Tasted nice, but was nearly impossible to roll up since the dough was so sticky and stuck to the board even though I had floured it. Definitely needs less liquid... Any raisins that arent covered with dough will burn, so be sure to keep that from happening.


46 Ratings

Apr 14, 2003

FABOOO snack! MY family gobbled these down before I knew it! Very tasty. My suggestion is that u DONT use the muffin liners. The cinnamon turns into a carmel like substance and its VERY hard removing them..Otherwise it was pefect!!

Apr 14, 2003

This recipe is great....the biscuit dough is just the type of dough I was looking for. I also did not use muffin tins....and I think next time I bake them I will add more cinnamon and use brown sugar with the white sugar to make them extra gooey!!

May 18, 2009

My husband really, really liked these. He ate 5! He saw me making them and asked me to add pecans and really that was the only added ingredient. I don't pour in all of the milk at one time when making biscuits, bread, etc... because some days you need it all and some days you don't depending on the weather. I floured my parchment paper, my hands, the rolling pin for rolling out the dough and had no problem. When rolling the dough into the roll, just use the floured parchment paper to roll and it won't be sticky. After it's rolled, you might want to place in the fridge for a few secs to make slicing easy. I didn't use the muffin tins and only cooked half of the log. I made icing by using 1 cup confectionary sugar, 1 tbsp vanilla and maybe one tablespoon of milk. (Add slowly until you get the consistancy you like.) Just drizzled it over hot rolls with a spoon and they were beautiful!

Jul 01, 2005

These turned out way better than I thought they would. They were tender and flaky! I added about 1/4 c sugar to the flour mixture just to make sure the dough didn't taste like a biscuit. I also baked them on a sheet rather than in a muffin tin. They turned out great and didn't last through the day. The only negative thing about them is they lose the delicate texture several hours after baking. I guess that means we'll have to eat them all right out of the oven!

Jan 03, 2005

Fantastic! So easy, so good. Just a word- I used parchment paper on a jelly roll pan and they get a lot BIGGER, so space them well, and use butter for a great taste and texture!!

Oct 14, 2006

OMG! These are absolutely delicious!! I have searched long and hard for a cinnamon roll recipe that is quick and yummy and I found it. These taste like Pillsbury cinnamon buns! I was shocked at how easy they really were. Other reviewers have mentioned a problem with the dough being sticky and the dough being too salty-I had none of these problems, I followed closely and they came out sinfully good! I added flour until it was the texture where I knew I was able to roll it easily. I would suggest to those add a little less salt next time and be patient with the dough until it is the consistency that you can work with... This is going to become my new "Holiday Morning Cinnamon Bun" recipe. I can not tell you how much time this recipe saves compared to your standard yeast roll recipes and is just as good, if not better! Thanks a bunch-It's a definite keeper!!! =)


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 14.3 g
  • 22%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 363 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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