-
-
My review
Cinnamon Raisin Pinwheels
DONNA L.
"Feather-light tea biscuit dough with swirls of cinnamon-raisin filling inside."
Added to shopping list.
Go to shopping list.
Ingredients
38 m servings 276 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
- Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
- Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.
Nutrition Facts
Per Serving: 276 calories; 14.3 g fat; 35 g carbohydrates; 3 g protein; 15 mg cholesterol; 363 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4250 Ratings
-
-
-
-
-
Most helpful positive review
2/16/2007
These were fabulous. I added 1/2 cup of sugar to the dough mix, and only used 1/2 a cup of milk (Use butter, not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The ...
Most helpful critical review
12/31/2006
Tasted nice, but was nearly impossible to roll up since the dough was so sticky and stuck to the board even though I had floured it. Definitely needs less liquid... Any raisins that arent covere...
Most helpful
Most positive
Least positive
Newest
2/16/2007
These were fabulous. I added 1/2 cup of sugar to the dough mix, and only used 1/2 a cup of milk (Use butter, not shortening). I added 1/2 cup more of brown sugar to the butter and cinnamon. The ...
7/5/2001
FABOOO snack! MY family gobbled these down before I knew it! Very tasty. My suggestion is that u DONT use the muffin liners. The cinnamon turns into a carmel like substance and its VERY hard rem...
10/21/2002
This recipe is great....the biscuit dough is just the type of dough I was looking for. I also did not use muffin tins....and I think next time I bake them I will add more cinnamon and use brown ...
5/15/2009
My husband really, really liked these. He ate 5! He saw me making them and asked me to add pecans and really that was the only added ingredient. I don't pour in all of the milk at one time whe...
7/1/2005
These turned out way better than I thought they would. They were tender and flaky! I added about 1/4 c sugar to the flour mixture just to make sure the dough didn't taste like a biscuit. I al...
1/3/2005
Fantastic! So easy, so good. Just a word- I used parchment paper on a jelly roll pan and they get a lot BIGGER, so space them well, and use butter for a great taste and texture!!
10/14/2006
OMG! These are absolutely delicious!! I have searched long and hard for a cinnamon roll recipe that is quick and yummy and I found it. These taste like Pillsbury cinnamon buns! I was shocked at ...
1/13/2013
So good! Followed the advice of another reviewer and added a bit of sugar to the dough as well, and used about half the amount of milk stated. Used milk to seal the edges. The texture is wonderf...