When you want something quick and easy for brunch, dessert, or to accompany tea or coffee, these Cinnamon Sugar Puff Pastry Pinwheels are ideal. The crisp, flaky, gently spiced pastries contain just 3 ingredients that you may already have on hand.
Why we love this recipe:
If you feel like a sweet treat that you can make with minimal effort, using ingredients that you most likely have on hand, these Cinnamon Sugar Puff Pastry Pinwheels are ideal.
- They contain just 3 ingredients: puff pastry, sugar and cinnamon. It could not be simpler.
- These Cinnamon Sugar Pinwheels are made with minimum effort using one of my freezer essentials, puff pastry.
- Further, this sweet treat is suitable to make gluten-free or vegan. Just use the appropriate puff pastry which is available at major supermarkets.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Frozen puff pastry – for the best flavour, I use all-butter puff pastry. However, you can use vegan or gluten-free pastry to suit dietary requirements.
Cinnamon – ground cinnamon is used in this recipe.
Sugar – regular white granulated sugar is mixed with the ground cinnamon for the filling to the pinwheels.
Step by step instructions:
- To begin, remove the puff pastry from the freezer to defrost and then line a baking tray with non-stick baking paper.
- Mix the cinnamon and sugar together in a small bowl.
- Sprinkle the sugar mixture evenly across your sheet of puff pastry.
- Starting with the edge of the puff pastry which is nearest to you, roll it forward to form a log, keeping it as tight as possible to enclose the filling.
- Wrap the roll in cling wrap and refrigerate for at least a half-hour to enable the pastry to chill and firm up.
- Using a sharp serrated knife, trim the edges of the pastry.
- Cut the pastry into approximately 1cm (½ inch) slices.
- Next, 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.
Tips for success and FAQs:
It is essential that you use fresh cinnamon as spices lose their fragrance and flavour over time.
Always keep your puff pastry 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.
Do not attempt to eat the cinnamon pinwheels when 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!
They are best on the day that they are made, but you can always reheat them if needed. They will keep for 3 days in a sealed container.
Yes, you can freeze the pinwheels for up to 3 months. Just ensure they are separated by a layer of baking paper so they do not stick together.
More delicious recipes for you to try:
We love recipes that use puff pastry – it is such a fantastic ingredient to have on hand. Here are some more of our favourite sweet recipes for you to try:
- Raspberry Tartlets
- Apricot and Cream Cheese Pastries
- Blueberry Tarlets
- Mini Plum Tarts
- Strawberry Tartlets
- Or, if you prefer something savoury, be sure to have a look at our collection of Savoury Puff Pastry Recipes.
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. As well, their crisp texture makes them an ideal accompaniment to desserts that are soft or creamy, such as our No Churn Vanilla Ice Cream or Easy Lemon Ice Cream.
I would love to hear if you try these simple and delicious, sweet pastries! Let me know in the comments below.
Alex xx
Cinnamon Sugar Puff Pastry Pinwheels
Ingredients
- 1 sheet butter puff pastry See Note 1
- 1 teaspoon ground cinnamon See Note 2
- 2 tablespoon sugar See Note 3
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
- Preheat oven to 200 degrees C (390 F).
- Remove the pastry from the freezer and defrost.Line a baking tray with baking paper.
- 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 to make it easier to cut.
- Trim the ends with a serrated knife and discard. Slice each pinwheel approximately 1 cm (½ inch) 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.
Notes
- My puff pastry sheet measured 24 cm X 24 cm (9 ½″) square. If the puff pastry defrosts before you have prepared the filling, place the puff pastry in the refrigerator until ready to use. It must remain chilled.
- Ground cinnamon can lose its flavour and aroma over time – ensure that it is fresh for the best taste.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons. Please adjust the measurement if necessary.
- Please note, the nutritional information is based on one pinwheel. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Amy
Is it me? I don’t see your oven temperature in your recipe
Alexandra Cook
Hi Amy!
It’s Step 1 of the instructions – Preheat oven to 200 degrees C (390 F).
Thanks, Alex
Debby
These were scrumptious!! Thanks! Needed a last minute treat to bring to Bunco and it was a hit!
Alexandra Cook
That’s great to hear, Debby – thanks so much for taking the time to let me know 🙂
Karina
Can i use dark brown sugar instead of white sugar
Alexandra
That will be fine!
elaine
Great recipe. I make these as Palmiers (elephant ears).I’ve also played around with raspberry or strawberry preserves and different savory options. Fig jam with prosciutto and smoked mozzarella, Trader Joe’s eggplant and pepper spread with shredded mozzarella, soft spreadable cheese and cranberries (although very hard to cut). So many different options.
Alexandra
Hello Elaine, thank you for your feedback on the Cinnamon Sugar Puff Pastry Pinwheels. Puff pastry is such a great ingredient and you have provided some fantastic ideas for additions. 🙂
Anna
Anyone tried adding grated apple and raisins? Hoping a sparing amount won’t make things soggy!
Alexandra
Hi Anna!
We actually have plans to test this over the next day or two – I’ll let you know how we get on!
Thanks, Alex
Kae
These look amazing. I’m making these today. How long will they keep in a sealed container? Would you recommend freezing or would they just fall apart?
Alexandra
Hi Kae,
They are best on the day that they are made, but you can always reheat them if needed (they will keep for 3 days in a sealed container). They do freeze well, also! Just be sure to put some baking paper between them so they don’t stick together.
Thanks, Alex
Morag
Just tried these, mine didn’t look as good as yours but they were yummy!
Thank you for sharing
Alexandra
Thank you, Morag!
Steffi
How is the baking tray prepared? Should we brush it with butter?
Alexandra
Hi Steffi,
Just line a tray with baking paper/parchment paper – no need to brush it with butter.
Denise W-L
This is no doubt a stupid question but I should remove the film wrap after chilling but before slicing… correct?
Alexandra
Hi Denise! Yes, be sure to remove the cling wrap before slicing.
Enjoy the pinwheels!
E.L.M (JUST INITIALS)
And I also added some chocolate chips. YUM YUM YUM!!!
Alexandra
I have to try this! Yum!