Sugar 'n' Spice Pinwheel Rolls Recipe

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Sugar 'n' Spice Pinwheel Rolls Recipe

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The family is thrilled when my grandmother, mother and I make these biscuit-like rolls. They have just the right amount of sweetness.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon cold butter, divided
  • 1/2 cup milk
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons raisins, chopped
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • EGG WASH:
  • 1 egg yolk
  • 1 tablespoon milk

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
Turn dough onto a lightly floured surface; knead gently for 1-2 minutes or until smooth. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush over dough to within 1/2 in. of edges.
Combine the pecans, brown sugar, raisins, cinnamon and allspice; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side up on a greased baking sheet; press down lightly.
Beat egg yolk and milk; brush over rolls. Bake at 425° for 12-14 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Sugar 'n' Spice Pinwheel Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p50

Nutritional Facts

1 each: 215 calories, 11g fat (4g saturated fat), 35mg cholesterol, 202mg sodium, 28g carbohydrate (11g sugars, 1g fiber), 3g protein.

  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup plus 1 tablespoon cold butter, divided
  • 1/2 cup milk
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 2 tablespoons raisins, chopped
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • EGG WASH:
  • 1 egg yolk
  • 1 tablespoon milk
  1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in milk just until moistened.
  2. Turn dough onto a lightly floured surface; knead gently for 1-2 minutes or until smooth. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush over dough to within 1/2 in. of edges.
  3. Combine the pecans, brown sugar, raisins, cinnamon and allspice; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side up on a greased baking sheet; press down lightly.
  4. Beat egg yolk and milk; brush over rolls. Bake at 425° for 12-14 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Sugar 'n' Spice Pinwheel Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p50

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