Weeknight Cinnamon Sugar Pinwheels
Tender, golden pinwheels with a buttery, cinnamon-sugar spiral that bake in under 20 minutes. These crowd-pleasing pastries use refrigerated crescent roll dough for effortless weeknight baking—no yeast rising required. Perfect for breakfast, dessert, or an afternoon treat.
Steps
Before you start
- Preheat your oven to 375°F (190°C)
- Line a large baking sheet with parchment paper
- Have all ingredients ready and at hand
Unroll and flatten dough
- Remove the crescent roll dough from the refrigerator and unroll it onto your work surface.
- If using a tube of individual triangles, gently press and connect them into one large rectangle, sealing the perforations by pressing with your fingertips.
- You should have a roughly 10×8-inch rectangle.
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Ready when: Dough is smooth and in one flat sheet
Tip: Don't stretch the dough aggressively; gentle pressing keeps it tender.
Spread butter and spices
- In a small bowl, stir the softened butter, cinnamon, sugar, and pinch of salt together until well combined and no streaks remain.
- Spread this mixture evenly over the entire surface of the dough using a fork or small spoon, leaving ¼ inch clear at one long edge.
- Work the mixture into a uniform layer about ⅛ inch thick.
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Ready when: Cinnamon-sugar mixture is evenly spread across the dough
Tip: Leave the top edge bare so you have something to seal the roll without excess filling squishing out.
Roll and cut pinwheels
- Starting from the long edge opposite the bare edge, tightly roll the dough into a log, pressing gently as you go to keep it even.
- Once rolled, trim the ends if they are uneven.
- Using a sharp knife, cut the log into 8 equal pieces, each about 1¼ inches wide.
- Wipe your knife between cuts for cleaner edges.
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Ready when: Eight uniform pinwheel slices, each showing the spiral
Tip: A serrated knife or dental floss works well for cutting without squashing the dough.
Arrange on baking sheet
- Place each pinwheel cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
- They will puff slightly as they bake, so give them room to expand without touching.
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Ready when: Pinwheels are evenly spaced and flat on the sheet
Tip: If the dough has become soft, chill the sheet for 5 minutes so the pinwheels hold their shape while baking.
Bake until goldenOven 375°F / 190°C
- Bake in the preheated 375°F (190°C) oven for 12–15 minutes, until the edges and tops are light golden brown and the pinwheels have puffed up.
- The bottoms should be pale golden when you lift one with a spatula.
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Ready when: Edges and tops are light golden brown; pinwheels are puffed and firm to a gentle touch
Tip: Watch closely in the final 2 minutes—crescent dough can brown quickly if your oven runs hot.
Cool and serve
- Remove the baking sheet from the oven and let the pinwheels rest on the hot sheet for 5 minutes to set.
- Transfer them to a serving plate or wire rack.
- They are best enjoyed warm, but also good at room temperature.
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Ready when: Pinwheels are firm enough to handle and gently release from the sheet
Tip: The filling will be very hot inside—let them cool for at least 2 minutes before eating if serving to children.
Good to know
Tips
- If your crescent roll dough has perforations, you can bake the pinwheels individually and they will separate naturally, or press the seams to keep them together for a larger pastry.
- For extra richness, brush the tops of the baked pinwheels with a light milk or egg wash before baking, or dust with a little powdered sugar immediately after they come out of the oven.
- Make these ahead: prepare and freeze unbaked pinwheels, then bake directly from the freezer with no thawing needed—just add a few extra minutes to the baking time.
- If you prefer less cinnamon-sugar, use 1½ tsp cinnamon and 4 tbsp sugar; the dough should still be well coated but won't be as sweet.
Storage & reheating
Room temperature: up to 4 hours in an airtight container. Refrigerator: up to 2 days in an airtight container; reheat in a 300°F (150°C) oven for 5 minutes. Freezer: freeze unbaked pinwheels on the baking sheet until solid, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 3–4 minutes to the baking time.
Substitutions
- ground cinnamon → Pumpkin pie spice, apple pie spice, or allspice. Use the same amount (2 tsp) for a different warm spice blend; reduce slightly if using very strong spices like nutmeg alone.
- granulated sugar → Brown sugar. Use 5 tbsp (60 g) brown sugar for a deeper, molasses flavor; slightly less likely to caramelize on the edges but still delicious.
- unsalted butter → Coconut oil or dairy-free butter. Use the same amount for a dairy-free version; coconut oil will add subtle coconut flavor.
- refrigerated crescent roll dough → Puff pastry sheets or pizza dough. Puff pastry will be more buttery and flaky; pizza dough will be chewier. Baking time may vary by 2–3 minutes.
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- Meal
- Breakfast
- Diet
- VegetarianHalal
- Method
- Oven
- Quick & Easy
- 30-Minute5 Ingredients or LessEasyBeginnerBudget