Cinnamon Raisin Pinwheels

A feather light tea biscuit dough with swirls of cinnamon raisin filling.
Cinnamon Raisin Pinwheels
Cinnamon Raisin Pinwheels

PREP TIME

20

minutes

TOTAL TIME

38

minutes

SERVINGS

12

biscuits

PREP TIME

20

minutes

TOTAL TIME

38

minutes

SERVINGS

12

servings

Ingredients

  • 2

    cups all purpose flour

  • 4

    teaspoons baking powder

  • 1

    teaspoon salt

  • 1/2

    cup golden or regular crisco shortening

  • 1

    cup milk

  • Filling:

  • 1/3

    cup golden crisco shortening

  • 3/4

    cup lightly packed brown sugar

  • 1

    tablespoon cinnamon

  • 1/2

    cup raisins (or use chopped nuts)

Directions

Dough: Combine flour, baking power and salt in a mixing bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles course meal. Add milk all at once to dry ingredients and stir with a folk 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" square. Filling: Gently spread shortening over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evening on top. Roll up dough lightly like a jelly roll. Seal edge. Cut into twelve 1" pieces. Place in greased muffin tins. Bake at 425 degrees for 14-18 minutes. Remove from pan immediately. Serve warm. Helpful Hint: To kneed dough, gently press into dough with heels of hands. Fold dough over and give a quarter turn. Repeat process about 8 times to make a soft smooth dough. Use just enough flour on board to prevent dough from sticking as excess flour will make it tough and dry. Extra rolls may be frozen.

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