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Cinnamon Raisin Pinwheels

Cinnamon Raisin Pinwheels


"Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside."
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38 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 363 mg
  • 15%

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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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 41
  1. 47 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 covere...

Most helpful
Most positive
Least positive

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 ...

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 rem...

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 ...

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 whe...

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 al...

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!!

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 ...

So good! Followed the advice of another reviewer and added a bit of sugar to the dough as well, and used about half the amount of milk stated. Used milk to seal the edges. The texture is wonderf...

First I divided the recipe in half. Didn't need 12 servings - though I'm sure we could have easily eaten more. I made a few slight changes. I added a teaspoon of white granulated sugar to the do...

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