Silver Alert issued for 8-month-old girl missing from Indianapolis

Cinnamon Roll Pinwheels

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

¼ cup shortening

¼ cup butter, softened

2 ounces cream cheese, softened slightly

1 cup firmly packed brown sugar

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon Private Selection (Kroger) ground Saigon cinnamon

1 large egg

2 teaspoons vanilla

2 ½ cups all-purpose flour

Pinwheel Filling

2/3 cup very finely chopped pecans, toasted

¼ cup firmly packed brown sugar

½ – ¾ teaspoon Private Selection (Kroger) ground Saigon cinnamon

2 tablespoons butter

Whole milk

Favorite cream cheese or vanilla icing*

Finely chopped toasted pecans, optional garnish


  1. In a large bowl with electric mixer, beat shortening, butter and cream cheese on medium-high for 30 seconds. Add brown sugar, baking powder, salt and cinnamon, beating until combined and scraping bowl sides occasionally. Add egg and vanilla and beat until blended. Add flour gradually and beat until thoroughly combined. (Use wooden spoon if you need to at the end.)
  2. Make filling in a separate medium bowl. Whisk together pecans, brown sugar and cinnamon. With a pastry cutter, cut in butter until mixture is combined and crumbly with butter incorporated into sugar.
  3. Roll dough between sheets of lightly floured waxed paper into a 16×9-inch rectangle. Remove top sheet of waxed paper and sprinkle filling to within ½-inch of edge. Starting from long side, roll up dough into a pinwheel. Use bottom sheet of waxed paper to help you lift and guide the roll. Moisten edges with a smidgen of milk to pinch and seal. Wrap roll in waxed paper or plastic wrap. Freeze 2-3 hours or until firm enough to slice.
  4. When ready to bake, preheat oven to 375°F. Line cookie sheets with parchment paper. Cut roll into ¼-inch slices and place cookies 2 inches apart on prepared cookie sheets. Bake 7 to 9 minutes or until edges are light brown. Cool on cookie sheet about 2 minutes, then transfer to wire racks to cool completely. Drizzle cooled cookies with favorite icing. Sprinkle with finely chopped pecan garnish if desired. Let cookies stand until icing drizzle is set, then pack in tightly covered container. (Refrigerate if using cream cheese icing.) Makes about 60 cookies.

*Your favorite icing or make this simple vanilla icing glaze: In a medium bowl, stir together 1 cup powdered sugar, 1 tablespoon whole milk and 1 teaspoon vanilla extract. Add additional milk if needed for desired drizzling consistency.

Recipe inspiration from Taste of Home and Better Homes & Gardens & adapted by Kim Galeaz, RDN CD



Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.