Tulo

Cinnamon Sugar Puff Pastry Pinwheels

A baking sheet of golden-brown puff pastry pinwheels with visible cinnamon-sugar spirals, cooling on parchment paper.
Photo by Leeloo The First on Pexels

Store-bought puff pastry already has hundreds of butter layers built in, so all this recipe needs to do is add a second layer of butter and cinnamon sugar before rolling; as the pastry bakes, the sugar caramelizes between the layers and the spiral shape means every bite gets a crisp edge and a soft, syrupy center.

Prep
15 min
Cook
18 min
Total
33 min
Servings
12

Ingredients

Servings12
  • 1 sheet (about 14 oz box, 2 sheets) puff pastry sheet, thawed
  • 3 tbsp unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 1/2 tsp ground cinnamon
  • 1 large egg, beaten (for egg wash)
  • 2 tbsp powdered sugar (optional, for dusting)

Nutrition per serving

Calories
165
Protein
2g
Carbs
16g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Line a baking sheet with parchment paper and preheat the oven to 400°F (200°C).
  2. 2On a lightly floured surface, unroll the thawed puff pastry sheet into a rough rectangle, smoothing out the fold lines with a rolling pin.
  3. 3Brush the melted butter evenly over the entire surface of the pastry, right to the edges.
  4. 4In a small bowl, stir together the granulated sugar and cinnamon, then sprinkle it evenly over the buttered pastry, pressing it lightly into the surface with your palm so it sticks.
  5. 5Starting from one long edge, roll the pastry tightly into a log, keeping the roll even and snug so the spiral holds its shape once sliced.
  6. 6Wrap the log in plastic wrap and chill in the freezer for 10-15 minutes, or the refrigerator for 30 minutes, until firm enough to slice cleanly.
  7. 7Using a sharp knife, slice the log into rounds about 1/2 inch (1.3 cm) thick, wiping the blade between cuts if it gets sticky.
  8. 8Arrange the rounds cut-side up on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
  9. 9Brush the top of each pinwheel lightly with beaten egg.
  10. 10Bake for 15-18 minutes, until deeply golden brown and puffed, rotating the pan halfway through for even color.
  11. 11Let the pinwheels cool on the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Tips & variations

  • If the pastry gets too soft and sticky to slice cleanly, return the log to the freezer for another 5 minutes before trying again.
  • For a citrus twist, add a teaspoon of finely grated orange or lemon zest to the cinnamon sugar mixture.
  • A drizzle of simple icing (powdered sugar whisked with a splash of milk) over the cooled pinwheels turns these into more of a dessert pastry.
  • Keep the second sheet of pastry in the refrigerator, not the counter, while working with the first so it doesn't get too soft to handle.

Storage & reheating

Store cooled pinwheels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 350°F (175°C) oven for 5-7 minutes to re-crisp the layers; microwaving will make them soggy. The unbaked sliced log can also be frozen on a tray, then transferred to a freezer bag for up to 2 months and baked straight from frozen, adding 3-4 minutes to the bake time.

Tips from the Tulo kitchen

  • Working with pastry that's still cold but pliable, not fully thawed and warm, gives the cleanest roll and the most defined spiral layers.
  • A serrated knife can make slicing easier than a straight-edge blade, since it saws through the layers instead of compressing them.

FAQ

Can I make these ahead of time?

Yes. Roll and slice the pinwheels, then arrange them on a tray and refrigerate for up to a day before baking, or freeze the sliced rounds for longer storage and bake straight from frozen.

Why did my pinwheels unravel while baking?

This usually means the log wasn't rolled tightly enough or wasn't chilled long enough before slicing; a loose roll has less structure to hold the spiral together as the butter melts.

Do I need to thaw the puff pastry completely before using it?

Thaw it just until pliable but still cold, typically 20-30 minutes at room temperature; fully warmed pastry gets sticky and loses the distinct layers that make it puff properly.

Can I use a filling other than cinnamon sugar?

Yes, a thin layer of jam, Nutella, or almond paste works in place of the cinnamon sugar, though wetter fillings should be spread thinly to avoid leaking out during baking.

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