Cinnamon Sour Cream Pinwheels Recipes

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CINNAMON SUGAR PINWHEEL COOKIES



Cinnamon Sugar Pinwheel Cookies image

DH loves these cookies. Makes a nice addition to a Christmas cookie tray! Prep time includes chilling.

Provided by Aunt Paula

Categories     Dessert

Time 1h

Yield 30 cookies

Number Of Ingredients 9

1 (3 ounce) package cream cheese
1/2 cup butter
1 egg yolk
1 cup flour
1/4 cup melted butter
1/3 cup sugar
2 teaspoons cinnamon
1/2 cup finely chopped nuts
powdered sugar

Steps:

  • Allow cream cheese and 1/2 cup butter to soften, then blend together.
  • Stir in egg yolk and flour, mix well.
  • Cover bowl and chill 30 minutes.
  • Heat oven to 350 degrees.
  • Divide dough in half and roll very thin.
  • Brush with 2 Tbsp melted butter.
  • Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
  • Roll up like a jelly roll.
  • Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
  • Repeat other half.
  • Bake 15 minutes or till golden brown.
  • Cool on wire rack, then sprinkle with powdered sugar.

Nutrition Facts : Calories 89.8, Fat 6.9, SaturatedFat 3.7, Cholesterol 20.9, Sodium 65.3, Carbohydrate 6.3, Fiber 0.4, Sugar 2.4, Protein 1.1

CINNAMON PINWHEELS



Cinnamon Pinwheels image

Provided by Food Network Kitchen

Time 5h

Yield about 36 cookies

Number Of Ingredients 12

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon extract (optional)
1 teaspoon unsweetened cocoa powder
3/4 teaspoon red food coloring
1 teaspoon ground cinnamon
1 tablespoon sanding sugar (clear or red), plus more for coating

Steps:

  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.
  • Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

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