cinnamon sugar puff pastry pinwheels

There are some recipes that just *feel* like home, you know? They’re the ones that bring a smile to your face the moment you start thinking about them, the ones you can whip up without even looking at the instructions because you’ve made them so many times. For me, one of those magical recipes is these cinnamon sugar puff pastry pinwheels. Seriously, they are my secret weapon for satisfying those sudden sweet cravings, especially on a busy Tuesday evening when the thought of baking a whole cake feels utterly daunting. They’re also the star of many a weekend brunch at my place, and let me tell you, they disappear in minutes. If you love those swirly, cinnamon-spiced treats you find in bakeries but think they’re too complicated to make yourself, you are in for such a treat. These pinwheels capture all that delightful flavor and flaky texture with a fraction of the effort. I always say they’re like a cozy hug in dessert form, and once you try them, I bet you’ll agree!

What are Cinnamon Sugar Puff Pastry Pinwheels?

So, what exactly are these delightful little spirals of joy? Think of them as the easiest, most elegant way to enjoy the classic combination of cinnamon and sugar, wrapped up in impossibly flaky, buttery puff pastry. It’s essentially a simple dough of puff pastry, rolled out thin, spread with a sweet and warmly spiced cinnamon sugar mixture, then rolled up tightly and sliced into individual pinwheels. Once baked, they puff up into golden, crispy, tender layers that are just divine. We’re talking about pure, unadulterated comfort food that looks and tastes like you spent hours in the kitchen, when in reality, you probably made them in under 30 minutes from start to finish. They’re not quite a cookie, not quite a pastry, but something wonderfully in-between that hits every sweet spot.

How to Make Cinnamon Sugar Puff Pastry Pinwheels

Quick Overview

This recipe is all about speed and deliciousness. We’re taking a sheet of ready-made puff pastry, slathering it with a cinnamon-sugar mixture, rolling it up like a jelly roll, slicing it, and baking until golden. The beauty is in its simplicity; minimal ingredients, maximum impact. It’s the perfect last-minute dessert or snack that always impresses. Just a few easy steps, and you’ve got a batch of warm, fragrant pinwheels ready to be devoured.

Ingredients

For the Main Dough:
1 sheet (about 9-10 oz or 250-280g) store-bought puff pastry, thawed but still chilled. Make sure it’s good quality – you can really taste the difference in the flakiness!

For the Filling:
1/2 cup (100g) granulated sugar. I like to use fine granulated sugar here because it dissolves better.
1 tablespoon ground cinnamon. Use a good quality cinnamon for the best flavor! Vietnamese or Ceylon cinnamon are my favorites.
2 tablespoons unsalted butter, softened to room temperature. This helps bind the sugar mixture and adds a lovely richness.

For the Glaze:
1/2 cup (60g) powdered sugar. Sifted, if you want a super smooth glaze.
1-2 tablespoons milk or water. Start with 1 tablespoon and add more until you reach your desired consistency. For a richer glaze, you can use heavy cream!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 400°F (200°C). This high heat is crucial for getting that puff pastry nice and airy. Line a baking sheet with parchment paper. I always use parchment paper for puff pastry because it prevents sticking and makes cleanup a breeze. Trust me on this one – no one wants to scrub burnt sugar off a baking sheet!

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the granulated sugar and ground cinnamon until they’re well combined. This is your flavor powerhouse! Make sure there are no big clumps of cinnamon; a good mix ensures even flavor distribution in every single pinwheel.

Step 3: Mix Wet Ingredients (Butter)**

In another small bowl, soften your butter. You can do this by leaving it out at room temperature for about 30 minutes, or you can gently microwave it for just a few seconds (be careful not to melt it completely!). You want it pliable enough to spread easily. I usually just use a fork to mash it up until it’s creamy.

Step 4: Prepare the Pastry and Filling Base

Lightly flour your work surface and gently unfold your thawed puff pastry sheet. If it’s a bit sticky, don’t be afraid to use a little extra flour, but try not to overwork it. You want to keep it cold and flaky. Spread the softened butter evenly over the entire surface of the puff pastry, leaving about a 1/2 inch border along one of the long edges. This border will help seal the roll later. Then, sprinkle the cinnamon sugar mixture evenly over the buttered surface, pressing it down gently with your hands so it adheres to the butter.

Step 5: Roll and Slice

Starting from the long edge that is *not* bordered, carefully and tightly roll up the puff pastry like a jelly roll. Keep it as even as possible. Once rolled, gently pinch the seam to seal it. Now, here’s a little trick I learned: pop the rolled pastry into the freezer for about 10-15 minutes. This makes it much firmer and easier to slice cleanly. After chilling, use a sharp knife to slice the roll into 1/2-inch thick pinwheels. If the ends look a bit messy, you can trim them off (and bake those scraps for a little bonus treat!).

Step 6: Bake Until Golden

Arrange the sliced pinwheels on your prepared baking sheet, leaving a little space between them as they will puff up. Bake for 12-18 minutes, or until they’re puffed, golden brown, and the edges are slightly caramelized. Keep an eye on them, as oven temperatures can vary.

Step 7: Cool and Glaze

Let the pinwheels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool further. While they’re cooling, whisk together the powdered sugar and 1 tablespoon of milk (or water) until smooth. Add more liquid a tiny bit at a time until you have a pourable, but not too thin, glaze. Drizzle the glaze over the slightly cooled pinwheels. You can do this while they’re still a little warm so the glaze melts slightly, or wait until they’re completely cool for a more defined drizzle.

Step 8: Serve and Enjoy!

These are best served warm, but they’re also delicious at room temperature. The aroma that fills your kitchen while these bake is just heavenly, and they’re always a huge hit!

What to Serve It With

These cinnamon sugar puff pastry pinwheels are incredibly versatile and can be enjoyed at almost any time of day or occasion! For breakfast, they’re a fantastic alternative to a pastry from the bakery. Serve them warm with a good cup of coffee or a steaming mug of tea. They offer a lovely sweet start without being overwhelmingly rich. For a more elaborate brunch, arrange them artfully on a platter. They look so elegant and inviting! Pair them with fresh fruit salad, some savory egg dishes, or even a light mimosa. They add a touch of sweetness and a delightful textural contrast. As a simple dessert, these are a lifesaver. Serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. The warm, gooey center combined with cold ice cream is pure bliss. For those cozy snack moments, they’re perfect. Grab one (or two!) with a glass of milk for an afternoon pick-me-up or a late-night treat. My kids honestly ask for these when they’re craving something sweet after school, and they’re gone in a flash. I’ve also found they’re a hit when we have friends over unexpectedly – they look fancy but are so easy!

Top Tips for Perfecting Your Cinnamon Sugar Puff Pastry Pinwheels

Over the years, I’ve picked up a few tricks that help make these pinwheels absolutely perfect every single time. When it comes to the puff pastry, always make sure it’s thawed but still very cold when you work with it. If it gets too warm, it can become greasy and won’t puff up as nicely. A quick dip back into the freezer for 10 minutes can save the day if it starts to feel soft. For the filling, I always make sure my butter is just barely softened, not melted. Melted butter can make the pastry soggy. And don’t be shy with the cinnamon! A good quality cinnamon really makes a difference. When it comes to rolling, a light hand is key. Don’t press down too hard, or you’ll compress the layers and lose that beautiful puff. The freezer trick before slicing is a game-changer for clean cuts, preventing the spiral from squishing. If your pinwheels look a bit uneven after baking, don’t worry! It just adds to their rustic charm. For baking, watch them closely. Ovens can be tricky, and you want that perfect golden brown color without burning the edges or leaving the center doughy. If some are browning faster than others, you can always pull the tray out and let the lighter ones continue to bake. When it comes to the glaze, consistency is everything. Too thin and it runs off, too thick and it’s clunky. I aim for a consistency that’s like thick honey – it drizzles nicely but holds its shape. If you mess up the glaze consistency, just add a tiny bit more powdered sugar to thicken or a touch more liquid to thin. Don’t be afraid to experiment with flavors, either! A pinch of nutmeg or cardamom in the sugar mixture adds a lovely depth, or a tiny bit of vanilla extract in the glaze can be delicious.

Storing and Reheating Tips

These cinnamon sugar puff pastry pinwheels are truly best enjoyed fresh and warm, but they do store reasonably well for a few days. At room temperature, they’re best eaten the same day or the next day. Keep them in an airtight container, and they should remain relatively crisp. If they do get a little soft, you can briefly crisp them up in a low oven (around 300°F or 150°C) for a few minutes. For refrigerator storage, they can last up to 3-4 days. Store them in an airtight container, perhaps with a piece of parchment paper in between layers to prevent sticking. The texture might change slightly, becoming a bit more tender than crispy. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until warmed through and slightly crisped up again. If you plan to freeze them, it’s best to do so *before* glazing. Bake and cool them completely, then wrap them tightly in plastic wrap, followed by a layer of aluminum foil, or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. To thaw, let them sit at room temperature for about 30 minutes, then you can gently reheat them in the oven as described above. For the glaze, I always recommend glazing them *after* they’ve been baked and cooled, and especially after reheating if you’ve frozen them. This way, the glaze stays fresh and doesn’t become sticky or melt away during storage.

Frequently Asked Questions

Final Thoughts

There you have it – my go-to recipe for cinnamon sugar puff pastry pinwheels! I really hope you give these a try. They’re proof that you don’t need to spend hours in the kitchen to create something truly special and delicious. The combination of buttery, flaky pastry with that warm cinnamon sugar swirl is just irresistible, and the fact that they come together so quickly makes them a lifesaver. They’re perfect for any occasion, from a simple weeknight treat to a fancy brunch. If you love these, you might also enjoy my Easy Apple Turnovers or my Quick Berry Danishes, which use similar puff pastry magic! I can’t wait to hear what you think, so please leave a comment below and let me know how your pinwheels turned out. And if you have any fun variations or serving ideas, I’d love to hear them! Happy baking, friends!

cinnamon sugar puff pastry pinwheels

These easy cinnamon sugar puff pastry pinwheels are a delightful treat, perfect for breakfast, snacks, or dessert. Made with simple ingredients and minimal effort, they are sure to become a family favorite.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 1 sheet puff pastry thawed according to package directions
• 0.5 cup granulated sugar
• 1 tablespoon ground cinnamon
• 0.125 cup unsalted butter melted

Instructions

 

Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the granulated sugar and ground cinnamon. Mix well.
• Lightly flour a clean surface. Unfold the thawed puff pastry sheet and place it on the floured surface.
• Brush the entire surface of the puff pastry with the melted butter.
• Evenly sprinkle about half of the cinnamon-sugar mixture over the buttered puff pastry. Gently press it in with your hands or a rolling pin.
• Starting from one of the longer sides, tightly roll up the puff pastry into a log.
• Using a sharp knife, slice the log into 12 equal pinwheels, about 0.5 inch thick.
• Place the pinwheels on the prepared baking sheet, leaving some space between them.
• Sprinkle the remaining cinnamon-sugar mixture over the tops of the pinwheels.
• Bake for 10-12 minutes, or until golden brown and puffed up.
• Let cool slightly on the baking sheet before transferring to a wire rack.

Notes

These are best enjoyed fresh. You can also make a simple glaze by mixing powdered sugar with a little milk or lemon juice to drizzle over them once cooled.