Cinnamon Pinwheels

Cinnamon Pinwheels

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"Pretty, crisp and good! A little more work than some, but well worth the effort."
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servings 238 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.
  2. Mix together 3 tablespoons sugar and the cinnamon. Divide dough into halves.
  3. Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, beginning on the 7 inch side.
  4. Roll other half of dough into a 20 x7 inch rectangle. Sprinkle with remaining sugar-cinnamon mixture. Place loose end of roll on the 7 inch side of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
  5. Wrap and refrigerate at least 1 hour but no longer than 48 hours.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Cut roll into 1/4 inch slices. (For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix 3 tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.



I love this recipe and have been making it every year for the past 5 years at least, maybe longer! Only thing that I do different is before baking I dredge the cookies in a cinnamon sugar mixtur...

I didn't care for these, they are crispy, but taste's too doughy. I won't make these again.

I made this cookie for a party. It was very festive looking and tasted great. It was a hit with us and well worth the effort.

This is even better if the pinwheels are glazed with cream cheese frosting

Tasted fine and they did work out alright but a lot of work. Did like the glaze on top - I will use that again but don't think I will spend the time to make these again.

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