Name: Cinnamon Sugar Puff Pastry Pinwheels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 sheet puff pastry (thawed); 0.5 cup granulated sugar; 1 tablespoon ground cinnamon; 0.25 cup unsalted butter (melted)

The scent of bakery sugar and warm butter wafts through my kitchen the moment I slide a tray of cinnamon sugar puff pastry pinwheels into the oven. I learned to make these after a chaotic week where dinner needed to be both quick and comforting—and somehow these little swirls became the answer. Think of it as a shortcut to Cinnamon Rolls, only flakier, crispier at the edges, and ready in minutes. I always say this is the recipe I reach for when the calendar is packed and the mood needs a hug—the kind of treat my kids beg for after school and my partner calls “dangerously delicious.” The first bite releases a crunchy crackle, then a soft, cinnamon-sugar center that tastes like a cozy morning in a sunny bakery. If you’re craving something sweet that still feels like a last-minute celebration, cinnamon sugar puff pastry pinwheels are your best friend. And yes, they disappear in minutes at my house. Here’s my trusty, no-fuss version you can whip up any night of the week.

What is Cinnamon Sugar Puff Pastry Pinwheels?

Think of cinnamon sugar puff pastry pinwheels as a friendly, flaky cousin to Cinnamon Rolls. It’s essentially sheets of puff pastry brushed with melted butter, dusted with cinnamon and sugar, rolled into a tight log, sliced into spirals, and baked until the layers puff and crackle. The name is simple on purpose: you get cinnamon-sugar goodness in little wheel-shaped bites that look stunning on a plate. This is the kind of treat that makes mornings feel special and tea-time feel like a cozy dessert. My mom used to call these “snack swirls,” and once you try them, you’ll understand why—they’re the perfect balance of buttery, caramelized, cinnamon perfume and that satisfying puff from the pastry. It’s essentially a shortcut version of a classic pastry, but with all the charm and zero fuss. If you’ve got a craving for warm, cinnamon-forward sweetness, this recipe will quickly become a staple in your kitchen.

Why you’ll love this recipe?

What I love most about cinnamon sugar puff pastry pinwheels is how quickly they come together without sacrificing that bakery quality. The first bite crackles, then melts into a soft, vanilla-scented center. The spice is perfectly balanced—enough cinnamon to be unmistakable, with sugar caramelizing into little tangy edges. It’s a lifesaver on busy weeknights and a comforting weekend project all at once. The beauty is in the simplicity: you don’t have to wait for hours for dough to rise, and cleanup is a breeze. It’s also incredibly forgiving—if the edges aren’t perfectly even, you still end up with gorgeous, pull-apart swirls that look artisanal and taste like love. This recipe is versatile, too. I’ve swapped in Brown Sugar for a deeper note, added a touch of lemon zest for brightness, and even glazed them with a cream-cheese drizzle when I’ve got guests. It’s a crowd-pleaser that can be dressed up or kept simple, and my kids ask for seconds every single time.

How do I make Cinnamon Sugar Puff Pastry Pinwheels?

Quick Overview

We’re talking a five-ingredient base (puff pastry, butter, sugar, cinnamon, and a glaze if you want), rolled into a tight log, sliced into pinwheels, and baked until golden and airy. The magic here is the puff pastry—cold, layered, and quick to rise, it gives you flaky layers you can see in every bite. You don’t need fancy equipment, and the steps are friendly enough for a weekend helper to join in. My trick is to brush the pastry with melted butter and a generous cinnamon-sugar sprinkle, then roll tightly and chill for a few minutes to keep the swirl neat before slicing. The result is crisp edges, soft centers, and a scent that makes the whole house smell like cinnamon heaven.

Ingredients

For the Puff Pastry & Assembly:
– 1 package puff pastry sheets (2 sheets), kept cold but workable
– 2 tablespoons unsalted butter, melted
– 1/3 cup granulated sugar, plus more for dusting if you like extra sparkle
– 1–2 teaspoons ground cinnamon, depending on how spicy you like it
– Optional: pinch of salt to balance sweetness
– 1–2 teaspoons milk or cream to brush (optional, for brushing the edges)

For the Filling:
– The cinnamon-sugar mixture above doubles as the primary filling; if you want extra sweetness, mix 1–2 tablespoons Brown Sugar with the cinnamon for a slightly deeper caramel note.

For the Glaze:
– 1/2 cup powdered sugar
– 2–3 teaspoons milk or almond milk (adjust for desired glaze thickness)
– Optional: 1/4 teaspoon vanilla extract or a squeeze of lemon for brightness

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and have a sharp knife ready. I always set out a clean work surface with a little flour just in case the dough wants to be a touch sticky—the goal is smooth, easy rolling, not a flour dusting explosion.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the granulated sugar, cinnamon, and a pinch of salt if you’re using it. This is your cinnamon-sugar destiny, evenly distributed through every swirl. I’m a big believer in pre-mixing this so you don’t have to measure while rolling; it keeps things neat and fast.

Step 3: Mix Wet Ingredients

Brush melted butter over the surface of both puff pastry sheets. If you’ve kept the sheets nice and cold, the butter will sink in just enough to help the sugar stick, but not so much that the dough slides around. If you want a touch of shine, you can dab a little milk along the edges.

Step 4: Combine

Sprinkle the cinnamon-sugar mixture evenly over the surface of the dough, pressing gently with the rolling pin so it adheres. If you want extra sweetness, sprinkle an additional light dusting of sugar on top. The goal is a generous, even coating that turns golden as it bakes.

Step 5: Prepare Filling

Now the fun part: roll the dough longways into a tight log, starting from the short edge. The tighter you roll, the neater your pinwheels will be. If the dough resists or feels too warm, pop it back in the fridge for 5–10 minutes to firm up. I’ve learned the hard way that a quick chill makes slicing clean and tidy, so the swirl stays pretty.

Step 6: Layer & Swirl

Wrap the log in plastic wrap (or place it on a sheet of parchment and cover with another sheet if you’re worried about sticking). Chill for 15–20 minutes, which helps the log hold its shape when you slice it. After chilling, use a sharp knife to cut into 3/4- to 1-inch thick slices. Arrange the slices cut-side up on the prepared sheet. If any swirls look a little uneven, don’t worry—the oven will do its magic and even things out a bit.

Step 7: Bake

Bake for 12–15 minutes, or until the pinwheels are puffed and golden around the edges. If your oven runs hot, start checking at 10 minutes. You want a crisp outer edge with a tender interior. When they’re done, they’ll smell like cinnamon and butter, which is basically a warm hug you can eat.

Step 8: Cool & Glaze

Let the pinwheels cool on a rack for about 5 minutes before glazing. If you’re glazing, whisk together the powdered sugar, milk, and vanilla until you reach a pourable but thick consistency. Drizzle lightly over the tops or dip the tips for a glossy finish. I like a simple glaze for everyday snacking, but for a fancy brunch, a LEMON GLAZE adds a bright contrast that wakes up the flavors.

Step 9: Slice & Serve

Slice once more if you want thinner bite-sized pieces for a party plate. These pinwheels are best warm, but they’re still pretty good at room temperature for a quick snack. Serve with fresh fruit, a dollop of whipped cream, or a warm caramel dip if you’re feeling extra indulgent. The texture stays wonderful even after a little time, which makes them perfect for school lunches or a petite dessert plate after dinner.

What to Serve It With

These cinnamon sugar puff pastry pinwheels shine with a few simple accompaniments. They’re forgiving enough to serve with coffee for a cozy breakfast, or plated with a fruit salad for a brunch that feels special without extra effort. For dessert, a light yogurt or vanilla bean ice cream can be a playful pairing, because the cool creaminess offsets the cinnamon warmth beautifully. For a casual afternoon, I sometimes pair them with a mug of hot chocolate or a chai latte. My family loves to sprinkle extra cinnamon sugar over the top just before serving, which makes the plate look extra inviting. If you’re entertaining, set out a little bowl of fresh berries and a pot of whipped cream; the contrast in texture and temperature feels almost like a little celebration on a plate.

For Breakfast: Serve alongside strong coffee, a small pitcher of cold milk, and a bowl of berries for color. The aroma pulls everyone to the table before the first bite.

For Brunch: Arrange the pinwheels on a pretty platter with citrus zest curls, a dusting of powdered sugar, and a light fruit compote. Pair with orange juice or a sparkling mimosa for a bright, cheerful meal.

As Dessert: A dollop of lightly sweetened ricotta or a scoop of vanilla ice cream adds a creamy contrast. A drizzle of balsamic reduction on strawberries also works surprisingly well if you want a fancy touch.

For Cozy Snacks: Wrap a few in parchment and stash in a basket with tea sandwiches and a board of nuts. It’s the kind of snack that disappears in minutes when friends drop by for a quick catch-up.

Top Tips for Perfecting Your Cinnamon Sugar Puff Pastry Pinwheels

[Expert advice organized by technique:]

Dough Handling: Keep the puff pastry cold. If the butter starts to soften too much, slide the sheet back onto the chill rack for a few minutes. Cold dough = crisp, delicate layers. If you notice it curling, flatten it gently with your rolling pin so the layers stay visible and distinct.

Mixing & Texture: Don’t overbrush with butter; a light coating is enough to carry the sugar. If the pastry seems dry, a whisper of milk on the surface helps the sugar stick without making the dough greasy.

Swirl Customization: For a more pronounced swirl, roll the log even tighter and chill longer before slicing. If you want a visual pop, sprinkle a touch of coarse sugar on top before baking for extra crunch and sparkle.

Ingredient Swaps: I’ve successfully used light brown sugar for a deeper caramel note, or added a pinch of nutmeg for warmth. For a lemony twist, zest a small lemon and mix it into the sugar before sprinkling. If you’re dairy-free, brush with a light coat of coconut butter and use almond milk in the glaze.

Baking Tips: If your oven runs cool, give the pinwheels an extra 2–3 minutes; if it runs hot, start checking at 10 minutes. Place the tray in the middle rack to promote even browning. If the tops brown too quickly, tent with a sheet of parchment to prevent scorching.

Glaze Variations: For a tangier finish, add a splash of lemon juice to the glaze. For a glaze with a little warmth, stir in a pinch of cinnamon. If you prefer no glaze, dust with a final light layer of powdered sugar just before serving.

[Lessons learned: I once over-baked a batch because I didn’t chill the log long enough, and the swirls lost their distinct layers. The fix is simple—give it that 15–20 minute chill and you’ll see the difference in the cut and bake.]

Storing and Reheating Tips

These cinnamon sugar puff pastry pinwheels store surprisingly well, but they’re their best when fresh. Here’s how I keep them flavorful and flaky for as long as possible without losing that crisp edge.

Room Temperature: Best eaten within 2 hours of baking for optimal crispness. If you’re serving later, keep them loosely covered at room temperature to retain some crunch, but know they’ll soften a bit as the butter settles.

Refrigerator Storage: Store baked pinwheels in an airtight container for up to 2 days. Reheat gently in a 350°F oven for 6–8 minutes or in a 300°F toaster oven until warm and crisp again. Glaze should be added after reheating for best texture.

Freezer Instructions: Freeze baked pinwheels on a sheet tray until solid, then transfer to a freezer-safe bag for up to 1 month. To reheat, bake straight from frozen at 350°F for 8–12 minutes until warmed through and crisp. If you glaze, wait to glaze until just before serving to preserve that glossy finish.

Glaze Timing Advice: If you’re freezing, skip the glaze and add it after reheating. For best texture and shine, glaze while the pinwheels are still warm but not hot.

Frequently Asked Questions

Can I make this gluten-free?

Yes. Use a gluten-free puff pastry that’s labeled suitable for pastries. Gluten-free dough behaves a bit differently, so you may need to chill a bit longer and bake a touch longer to get the same crisp edge. Start with the same cinnamon-sugar ratio, but be prepared for a slightly different texture—still delicious and satisfying.

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

Yes. Thaw the sheets in the refrigerator overnight or for a few hours until pliable. Keep them cold and pliable for easy rolling. If they’re too cold and crack, let them rest a few minutes at room temperature; if they’re too warm, they’ll become sticky and harder to manage.

Can I make this as muffins instead?

You can adapt the concept by cutting puff pastry into squares, layering with cinnamon-sugar, and rolling into small spirals, then placing them in a muffin tin to bake. They’ll be a bit denser than pinwheels, but still deliciously cinnamony. Expect a slightly longer bake time and watch for even rise.

How can I adjust the sweetness level?

Cut the sugar in the filling by up to half if you prefer less sweetness. You can counterbalance with a touch of vanilla or a citrus zest to brighten the flavor. If you’re frosting, use a powdered sugar glaze with a little lemon or orange zest to balance sweetness with acidity.

What can I use instead of the glaze?

If you’d rather skip glaze, dust with a light snowfall of powdered sugar or drizzle with a simple lemon glaze. You can also serve with a dollop of whipped cream or a warm fruit compote for dipping—your guests won’t miss the glaze at all.

Final Thoughts

With cinnamon sugar puff pastry pinwheels, you’re inviting a little morning magic into your kitchen and a lot of smiles around the table. I’ve tested this recipe countless times, and it never fails to impress—the layers, the aroma, the perfect balance of sweet and savory, all wrapped in buttery flakiness. It’s versatile enough for a rushed weekday breakfast, a leisurely weekend brunch, or a last-minute dessert that feels like a celebration. I’ve learned a few tricks along the way—keep things cold, roll tightly, and don’t skimp on that cinnamon-sugar coating—and you’ll be rewarded with pinwheels that look as good as they taste. Give them a try this week, and tell me what you swapped in or loved most about your version. Happy baking! And as always, I can’t wait to hear how yours turn out. Please drop a note in the comments with your flavor tweaks or photo ideas.

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