When you want something quick and easy for brunch, dessert, or to accompany tea or coffee, these Cinnamon Sugar Puff Pastry Pinwheels are ideal.
They are crisp, flaky and gently sweetened and spiced.
- Why we love these Cinnamon Sugar Puff Pastry Pinwheels:
- I use these ingredients to make the Cinnamon Sugar Puff Pastry Pinwheels:
- This is how I make the Cinnamon Sugar Pinwheels:
- Tips for success:
- Other ways to use these ingredients:
- Ways to Serve the Cinnamon Sugar Puff Pastry Pinwheels:
- Cinnamon Sugar Puff Pastry Pinwheels
Why we love these Cinnamon Sugar Puff Pastry Pinwheels:
They can be put together with a minimum of effort and in very little time using store cupboard ingredients and one of my freezer essentials, puff pastry.
They contain just three ingredients. It doesn’t come much easier than starting with pre-rolled puff pastry and filling it with a delicately spiced, simple, cinnamon sugar mixture which adds the perfect amount of sweetness. If only all of life was this easy!
Further, this sweet treat is suitable to convert for vegans. It just means using frozen vegan puff pastry which is available at major supermarkets.
I use these ingredients to make the Cinnamon Sugar Puff Pastry Pinwheels:
Frozen Puff Pastry:
This is what makes these Cinnamon Sugar Puff Pastry Pinwheels such a breeze to put together.
I always ensure that I have some puff pastry in the freezer. This way an appetiser, pie or sweet treat is but minutes away. This is one ingredient where I draw the line and don’t make it myself from scratch. But if you like to make your own puff pastry, please do.
My choice is for butter puff pastry but frozen vegan puff pastry is an alternative if you prefer.
Sugar and Cinnamon:
Powdered cinnamon is mixed with caster/superfine sugar. These two ingredients are a classic combination in baking and provide the filling for these delicious puff pastry pinwheels. Cinnamon is used in many cuisines throughout the world in both sweet and savoury applications. It is a warm spice which is enticingly aromatic when cooked.
This is how I make the Cinnamon Sugar Pinwheels:
To begin, I remove the puff pastry from the freezer.
While it is defrosting I line a baking tray with non-stick baking paper and then I mix the cinnamon and sugar together. I sprinkle the sugar mixture evenly across the puff pastry. Starting with the edge of the puff pastry which is nearest, I roll it forward to form a log, keeping it as tight as possible to enclose the filling. I wrap the roll in cling wrap and refrigerate at least a half-hour to enable the pastry to chill and firm up.
I find a sharp serrated knife is best to cut the pastry into approximately 1cm or 1/2 inch slices.
Next, I arrange the pinwheels on the prepared baking tray leaving some room between each one, as they will spread when they bake.
Place the tray into the oven and bake for about 12 minutes or until the pastry is golden brown.
Remove the tray and place the pinwheels onto a cooling rack. A word of advice – do not attempt to eat them fresh out of the oven; the sugar will be very hot. However, you don’t need to let them fully cool down either. They are delicious enjoyed whilst still warm!
Tips for success:
With so few ingredients your cinnamon needs to be fresh as spices lose their fragrance and flavour over time.
Puff pastry needs to be kept cool. If it defrosts before you are ready to use it just cover it and return it to the fridge. It will be too difficult to work with if it does not remain chilled. On the other hand, if it is not sufficiently defrosted it will crack as you to attempt to roll it.
Other ways to use these ingredients:
Puff pastry is a fantastic ingredient to use in both sweet and savoury preparations. Here are some of our other favourite ways to enjoy it:
- Spinach and Feta Galettes
- Bacon and Onion Tarts
- Tuna Puff Pastry Pinwheels
- Bacon and Egg Galettes
- Blue Cheese Puff Pastry Tarts
- Mini Bacon and Onion Pasties
- Pepperoni Pastries
Cinnamon also works well in both sweet and savoury dishes. We use either the powdered or stick form of cinnamon in the following recipes:
- Spiced Poached Plums
- Fresh Peach Chutney
- Gluten-Free Carrot Cake
- Spiced Pumpkin and Sweet Potato Soup
- Overnight Oats with Apple and Sultanas
- Apple and Cinnamon Pull-Apart Bread by A Baking Journey
- Cinnamon Stars (Zimtsterne) by Mrs Jones’s Kitchen
- The Creamiest Banana Cinnamon Roll Smoothie by Whole Food Bellies
- Cinnamon Panna Cotta by Marcellina in Cucina
- Cinnamon Cupcakes with Salted Caramel Frosting by Sugar Salt Magic
Ways to Serve the Cinnamon Sugar Puff Pastry Pinwheels:
A small, crisp, sweet treat such as these Cinnamon Sugar Puff Pastry Pinwheels has so many uses.
They are ideal with a cup of tea or coffee, at any time of the day.
Serve a platter at a brunch party; pastries are always popular.
Further, their crisp texture makes them an ideal accompaniment to desserts which are soft or creamy. They work well when served with ice cream, panna cotta, creme brûlée, a baked custard or creme caramel.
In addition, they make a lovely gift. Just put some in a cellophane bag and tie with a pretty ribbon.
I would love to hear if you try these simple and delicious sweet treats! Let me know in the comments below.
Cinnamon Sugar Puff Pastry Pinwheels
- 1 sheet butter puff pastry See Notes 1, 2 and 3
- 1 tsp ground cinnamon See Note 4
- 2 tbsp sugar See Note 5
- Line a baking tray with baking paper.Remove the pastry from the freezer and defrost.Preheat oven to 200 degrees C (400 F).
- Mix your sugar and cinnamon in a small bowl.
- Place your pastry on the baking tray, and top with the cinnamon sugar.
- Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you have come to the end of the roll.Cover in cling film and chill the pastry roll for about 30 minutes.
- Trim the ends with a serrated knife and discard.
Slice each pinwheel approximately 1cm/1/2 " thick.
- Place your pinwheels on the prepared baking tray. Bake for 12 minutes, or until golden brown.
- Serve warm, or allow to chill completely before storing in a sealed container.
- Remove the required amount of pastry from the freezer. For me, it was one square which was 22 ½ cm/9”.
- I use butter puff pastry – if you use ordinary puff pastry, you may need to brush the pastry with a little melted butter prior to adding the cinnamon sugar.
- The pastry must remain chilled. Once I have topped the pastry with the cinnamon sugar and rolled it, I wrap in cling film, and return it to the fridge to chill for about 30 minutes. This will make it much easier to cut.
- Ground cinnamon can lose its intense flavour over time – if you have had your cinnamon for some time, you may need to add a little more.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
- Nutritional information is based on one pinwheel.