Cinnamon-Pecan Pinwheels

By CJKK

Ingredients

• 1 Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
• 2 Unroll dough into 2 long rectangles on work surface. Firmly press perforations to seal. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal.
• 3 Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough. Roll dough up tightly, and seal edge. Using serrated knife, cut each dough roll into 16 equal slices. Place slices cut side down 2 to 3 inches apart on cookie sheet.
• 4 Bake 12 to 17 minutes or until golden brown. Serve warm.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.

Unroll dough into 2 long rectangles on work surface. Firmly press perforations to seal. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal.

Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough. Roll dough up tightly, and seal edge. Using serrated knife, cut each dough roll into 16 equal slices. Place slices cut side down 2 to 3 inches apart on cookie sheet.

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For an easy icing, mix 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/4 teaspoon vanilla to create a glaze that you can drizzle over these pinwheels.

I make these every year as part of my Christmas cookie assortment. They are so easy with the Pillsbury Pie crust, Always a big hit. Also use the crescent rolls and put a cherry and cream cheese with nuts in each one. They are in an old Pillsbury bake off cook book. They are to die for. You break off the crescent roll pastry into 4 rectangles. Make 8 squares out of each rectangle.

My Mom used to make these with the leftover piecrust and man those were so delicious!

They could be make with Pillsbury Pie Crusts!! Yummmmy

Wheaties

of people would make this recipe again.

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