Print Options

Back to Bacon-Cheese Pinwheel Rolls >

Include these items:

Taste of Home Logo

Bacon-Cheese Pinwheel Rolls

 Bacon-Cheese Pinwheel Rolls
It's no wonder my husband adores these pinwheels. I got the original recipe from his mother. They taste great warm or cold and freeze well in plastic bags.
48 ServingsPrep: 30 min. + rising Bake: 25 min.


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 2 cups warm water (110° to 115°), divided
  • 1 cup warm milk (110° to 115°)
  • 2/3 cup butter, melted
  • 2 eggs, lightly beaten
  • 2 teaspoons salt
  • 8-3/4 to 9-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 pound sliced bacon, diced
  • 1/2 cup finely chopped onion
  • 4 cups (16 ounces) shredded cheddar cheese


  • In a large bowl, dissolve yeast and 2 teaspoons sugar in 1 cup warm
  • water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7
  • cups flour and remaining water and sugar. Beat until smooth. Stir
  • in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Meanwhile, in a skillet, cook bacon over medium heat until crisp.
  • Remove to paper towels; drain, reserving 1 tablespoon drippings. Set
  • bacon aside. Cook onion in drippings until tender; set aside.

2 of 2

Bacon-Cheese Pinwheel Rolls (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; divide into
  • fourths. Roll each portion into a 15-in. x 10-in. rectangle.
  • Sprinkle each with a fourth of the cheese, about 1/3 cup bacon and
  • about 2 tablespoons onion.
  • Roll up jelly-roll style, starting with a long side; pinch seam to
  • seal. Cut each into 12 slices. Place cut side down 2 in. apart on
  • ungreased baking sheets. Cover and let rise until doubled, about 30
  • minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pans to wire racks. Store in the refrigerator. Yield: 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 209 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 337 mg sodium, 20 g carbohydrate, 1 g fiber, 8 g protein.