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Cinnamon Pinwheel Biscuits

Author: Susan Reid for Mark Bittman

Cinnamon Pinwheel Biscuits Recipe

Think of these as a shortcut cinnamon roll. Vary the recipe by swapping the spice for a touch of cardamom and orange zest, use a fruit jam for filling, or sprinkle chopped chocolate or nuts over the dough before rolling. This recipe comes to us from Mark Bittman, and is featured in the Holiday 2018 issue of Sift magazine.

At a glance

Prep
Bake
Yield
About 15 biscuits
Nutrition information

Ingredients

Choose your measure:

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut in 1/2" slices
  • 3/4 cup + 2 tablespoons buttermilk or yogurt

Filling

  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted unsalted butter

Instructions

  1. Preheat the oven to 450°F.
  2. For the dough: In a large bowl, mix together the flour, baking powder, baking soda, and salt. Work in the cold butter until the mixture resembles coarse meal.
  3. Add the buttermilk (or yogurt) and stir just until the mixture comes together and forms a ball. Turn the dough out on a floured work surface and knead the dough a few times; flour your hands if the dough is sticky.
  4. For the filling: Whisk together the sugar and cinnamon in a small bowl.
  5. To assemble: Roll the dough into a rectangle about 10" x 14" and 1/4" thick. Trim the edges to be straight, rearranging the dough as needed to make a neat shape. Brush the dough with the melted butter.
  6. Sprinkle with the cinnamon sugar, leaving a 1/2" border along the long edges. Starting from a long edge, roll the dough into a log. Wrap and freeze for 10 to 15 minutes (this will make slicing and handling much easier).
  7. After the dough is firm but not solid, cut 3/4"-thick slices and place the pinwheels on an ungreased baking sheet.
  8. Bake for 11 to 13 minutes, until golden brown. Remove from the oven and serve warm.
  9. Store biscuits wrapped at room temperature for up to 3 days, or freeze for longer storage.
  10. Yield: 15 biscuits

Nutrition Information

  • Serving Size 1 biscuit, 39g
  • Servings Per Batch about 15
Amount Per Serving:
  • Calories 122
  • Calories from Fat 54
  • Total Fat 6g
  • Saturated Fat 4g
  • Trans Fat 0g
  • Cholesterol 15mg
  • Sodium 92mg
  • Total Carbohydrate 16g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.