Introduction

Let’s set the scene: that first blast of warm, sweet cinnamon drifting from the oven, wrapped around the buttery aroma of pastry, and the soft hum of anticipation in your kitchen. I still remember the first time I made these cozy cinnamon pinwheels with flaky pastry and vanilla glaze—it was a rainy Saturday, and I was knee-high to a grasshopper, helping my grandma roll out dough on her old wooden table. There was flour everywhere (including in my hair), laughter, and a sense of home that’s honestly hard to describe.

That moment when you pull the tray from the oven, golden spirals glistening and the glaze ready to drizzle—well, you know you’ve created something more than just a treat. My family couldn’t stop sneaking warm pinwheels from the rack (and, to be fair, neither could I). It’s the kind of recipe that sparks joy from the very first bite—that nostalgic comfort you crave when the weather turns chilly or you want to brighten up a Pinterest cookie board.

Years ago, I stumbled onto the idea of combining extra-flaky pastry with a gooey cinnamon-sugar swirl and a dreamy vanilla glaze. If I’m honest, I wish I’d discovered this cinnamon pinwheels recipe way sooner. It’s become a staple for family gatherings, gifting, and those “just because” cozy moments. After testing batch after batch in the name of research (of course!), I can promise—this recipe feels like a warm hug and you’re going to want to bookmark this one for every season.

Why You’ll Love This Recipe

Over the years, I’ve baked dozens of cinnamon pinwheels, and I can tell you—this cinnamon pinwheels recipe stands out for so many reasons. It’s been tweaked, taste-tested, and approved by everyone from picky toddlers to my most skeptical friends. Here’s why you’ll keep coming back to it:

• Quick & Easy: Comes together in under 45 minutes, so you can whip up a batch even on a busy weeknight or spontaneous Saturday morning.
• Simple Ingredients: No special shopping trips or fancy ingredients—just good old pantry staples like flour, butter, cinnamon, and sugar.
• Perfect for Any Occasion: Whether you’re hosting brunch, need a sweet treat for potlucks, or want to surprise your kids after school, these pinwheels never disappoint.
• Crowd-Pleaser: The combination of flaky pastry and cinnamon-sugar filling wins over kids and adults alike. I’ve yet to see leftovers after a party!
• Unbelievably Delicious: The texture is pure comfort—crisp edges, soft centers, and that rich vanilla glaze tying everything together.

Here’s what makes my version different: I use a super simple pastry technique that anyone can master (even if you’re not a “baker”), and a pinch of salt in the cinnamon filling to make those flavors pop. The glaze isn’t just for looks—it adds a creamy sweetness that makes every bite feel like a celebration.

This isn’t just another cinnamon roll—it’s a cozy, handheld treat that brings together the best parts of your favorite bakery goodies in a format that’s dangerously easy to make. It’s comfort food, but faster, lighter, and perfect for impressing guests without a hint of stress. You’ll want to close your eyes after the first bite and let the cinnamon warmth wash over you. Trust me, this cinnamon pinwheels recipe is the kind that builds memories and traditions.

What Ingredients You Will Need

This cinnamon pinwheels recipe uses simple, wholesome ingredients that deliver bold flavor and a satisfying, flaky texture—no fuss, no fancy steps. Most of these are pantry staples, making this a go-to treat for last-minute baking or cozy weekends.

• For the Flaky Pastry:
  • 2 cups (250g) all-purpose flour (King Arthur or Bob’s Red Mill work great)
  • 1/2 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 3/4 cup (170g) unsalted butter, cold and diced (adds richness and flakiness)
  • 1/2 cup (120ml) ice-cold water (may need 1-2 tbsp more, depending on humidity)
• For the Cinnamon Filling:
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tbsp ground cinnamon (Saigon cinnamon for extra bold flavor)
  • 1/8 tsp fine salt (balances sweetness)
  • 3 tbsp (42g) unsalted butter, melted
• For the Vanilla Glaze:
  • 3/4 cup (90g) powdered sugar, sifted
  • 2–3 tbsp whole milk (or dairy-free milk if you prefer)
  • 1 tsp pure vanilla extract (Nielsen-Massey is my go-to)
  • Pinch of salt (optional, for a grown-up twist)

Ingredient tips: If you want gluten-free cinnamon pinwheels, use a 1:1 gluten-free flour blend (like Cup4Cup). For vegan pinwheels, swap the butter with plant-based sticks and use almond or oat milk in the glaze. In summer, you can even sprinkle in a few finely diced apples or pears for a fruity twist. If you’re low on brown sugar, a mix of white sugar and a touch of molasses works in a pinch.

Most of these ingredients are easy to swap for dietary needs, and the flavors are so classic that you can riff on them depending on what’s in your pantry. Just make sure your butter is cold for the pastry—trust me, it’s the secret to those perfect, flaky layers.

Equipment Needed

To make this cinnamon pinwheels recipe, you don’t need a fancy kitchen setup (thank goodness). Here’s what you’ll need:

• Mixing bowls (one large, one medium)
• Pastry cutter or two forks (if you don’t have a cutter—works just fine!)
• Rolling pin (a wine bottle works in a pinch—been there, done that)
• Baking sheet (standard half-sheet or jelly roll pan)
• Parchment paper or silicone baking mat (for easy cleanup)
• Measuring cups and spoons (accuracy counts here)
• Sharp knife or dough scraper (for cutting the pinwheels)
• Small saucepan or microwave-safe bowl (to melt butter)
• Wire cooling rack

If you have a stand mixer, you can use it for the dough, but honestly, your hands do the job just fine. My grandma always said a wooden rolling pin is the secret to good pastry, but any sturdy pin works—just keep it floured so the dough doesn’t stick. For cleanup, parchment paper saves your sanity. If you’re on a budget, skip the silicone mat and just double up the parchment. Maintenance tip: wash your rolling pin and scraper right away—dried dough is a pain to scrub!

Preparation Method

1. Make the Pastry Dough: In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 tsp salt, and 1 tbsp sugar. Add the 3/4 cup (170g) cold, diced unsalted butter. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits. (Don’t overwork.)
2. Add Water and Chill: Sprinkle in 1/2 cup (120ml) ice-cold water, mixing gently until the dough just comes together—add 1-2 tbsp extra water if needed. Dough should be shaggy, not sticky. Gather into a disk, wrap in plastic, and chill for at least 30 minutes. (Chilling is key for flakiness!)
3. Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Mix the Filling: In a medium bowl, stir together 1/2 cup (100g) brown sugar, 2 tbsp cinnamon, and 1/8 tsp salt. Melt 3 tbsp (42g) unsalted butter in a small saucepan or microwave-safe bowl.
5. Roll Out the Dough: On a lightly floured surface, roll the chilled dough into a rectangle about 12×10 inches (30x25cm). Aim for even thickness—about 1/8 inch (3mm).
6. Add the Filling: Brush the surface with melted butter, then sprinkle evenly with the cinnamon-sugar mixture. Leave a 1/2-inch (1cm) border along one long edge.
7. Roll & Slice: Starting from the long edge opposite the border, tightly roll up the dough into a log. Use a sharp knife or dough scraper to slice into 12 equal pieces (about 1 inch/2.5cm thick).
8. Arrange & Bake: Place pinwheels cut-side up on the prepared baking sheet, spaced about 2 inches (5cm) apart. If they look a bit wonky, gently reshape by hand. Bake for 18–22 minutes, until golden brown and puffed. (They should smell amazing and look crisp at the edges.)
9. Make the Glaze: While the pinwheels bake, whisk together 3/4 cup (90g) powdered sugar, 2–3 tbsp milk, and 1 tsp vanilla extract in a small bowl. Add a pinch of salt if you want a grown-up twist. If it’s too thick, add a splash more milk—aim for drizzly but not runny.
10. Glaze & Cool: Transfer baked pinwheels to a wire rack. Let cool for 5–10 minutes, then drizzle with vanilla glaze. (If you’re impatient, go for it while they’re warm—the glaze will melt and soak in!)

Troubleshooting: If your dough is crumbly, add a drop more water. If it’s sticky, dust with flour. For extra-flaky layers, work quickly and keep everything cold. If your pinwheels unravel, just pinch the edge shut before baking. And don’t worry—imperfect spirals taste just as good.

Efficiency tip: Prep the filling while the dough chills, and glaze the pinwheels while they’re still slightly warm for the best melt-in-your-mouth effect.

Cooking Tips & Techniques

Baking cinnamon pinwheels may seem simple, but a few pro tips can make them truly next-level. Over the years, I’ve learned (the hard way) that pastry is all about patience and temperature. Here’s what works:

• Always chill your pastry dough—cold butter makes flaky layers. If the dough gets too soft, pop it back in the fridge for 10 minutes.
• Don’t overwork the dough. The less you knead, the more tender the pastry. I once tried to “fix” a lumpy dough by mixing more—big mistake, tough pinwheels!
• Roll the dough evenly—use a ruler if you want perfect spirals. Uneven dough leads to uneven baking (I’ve had my fair share of pinwheel “pancakes”).
• When cutting the log, use a sharp knife, not a serrated one. Press straight down instead of sawing—this keeps the layers intact.
• If your filling spills out, just tuck it back in or press it onto the top before baking. It’s a little messy, but that’s part of the charm.
• For multitasking, prep the glaze while the pinwheels bake so you’re ready to drizzle as soon as they’re out.
• For consistent results, use an oven thermometer. My old oven runs hot, and I learned the hard way after a batch turned out “extra-crispy.”

Don’t stress if your pinwheels aren’t picture-perfect. The flavor is what counts, and a little imperfection gives them character. (Honestly, the best ones are always a little lopsided!)

Variations & Adaptations

This cinnamon pinwheels recipe is super flexible—one of my favorite things about it. Here are some easy ways to mix things up:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had great results with Cup4Cup—no one could tell the difference!
• Vegan: Use plant-based butter and dairy-free milk in the glaze. Earth Balance sticks and oat milk are my go-tos.
• Fruit Twist: Add 1/2 cup finely diced apples or pears to the filling for a cozy fall vibe. Works best if fruit is patted dry first.
• Nutty Crunch: Sprinkle 1/3 cup chopped pecans or walnuts over the cinnamon-sugar filling before rolling. Adds texture and flavor.
• Chocolate Swirl: Mix 1/4 cup mini chocolate chips into the filling for a decadent treat.

If you prefer a softer, bread-like pinwheel, use a simple yeast dough instead of pastry. For smaller bites, slice the log thinner and reduce bake time by 3–4 minutes.

I once made a batch with orange zest in the glaze—surprisingly fresh and bright! Don’t be afraid to experiment. If allergies are a concern, skip the nuts and use coconut oil for the filling. These cozy cinnamon pinwheels adapt to just about any craving or dietary need.

Serving & Storage Suggestions

Cinnamon pinwheels taste best warm, with the glaze still a little soft. Serve them straight from the oven for a cozy breakfast or let them cool for a perfect afternoon snack. They look beautiful stacked on a rustic plate or lined up on a wooden board—perfect for that Pinterest-worthy photo.

Pair with hot coffee, chai, or cold milk (kids love dunking them!). For brunch, serve alongside fresh fruit or scrambled eggs for a balance of sweet and savory.

To store: Place cooled pinwheels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. If freezing, wrap tightly in plastic and foil—thaw overnight in the fridge.

To reheat: Warm in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds. The glaze may soften, but the flavor just gets cozier. Honestly, they’re irresistible even the next day—the cinnamon seems to deepen and the pastry stays flaky.

Nutritional Information & Benefits

This cinnamon pinwheels recipe makes about 12 servings. Each pinwheel is approximately 180 calories, with 9g fat, 23g carbohydrates, 2g protein, and 11g sugar per serving (based on standard ingredients).

Key benefits: Cinnamon offers antioxidants and supports healthy blood sugar. Using real butter provides satiety and flavor, while the recipe is nut-free unless you choose to add nuts. For gluten-free or vegan diets, easy swaps make this treat accessible.

Allergens: Contains wheat and dairy (unless adapted). For nut allergies, skip any optional nuts. Personally, I find these pinwheels satisfying without being overly heavy—just the right balance of treat and comfort. Moderation is key, but a warm pinwheel with coffee feels like self-care!

Conclusion

If you’re searching for a cinnamon pinwheels recipe that brings together flaky pastry, gooey cinnamon filling, and a dreamy vanilla glaze—this is the one to bookmark. It’s dangerously easy, endlessly adaptable, and perfect for making memories (or just satisfying a sweet tooth on a chilly day).

Customize with your favorite add-ins, swap for dietary needs, or keep it classic. I love these pinwheels because they remind me of family, laughter, and the simple magic of baking at home. Honestly, I hope you’ll love them as much as we do—don’t forget to leave a comment below, share your own twists, or tag your Pinterest creations!

Warm wishes and happy baking—may your kitchen always smell like cinnamon and joy!

Frequently Asked Questions

Can I make cinnamon pinwheels ahead of time?

Yes! You can prepare the dough and filling, roll, slice, and refrigerate the pinwheels overnight. Bake fresh in the morning—they’ll taste just as good (maybe better!).

How do I keep the pastry flaky?

Chill your butter and dough, work quickly, and don’t overmix. Keeping everything cold is the secret to those perfect layers.

Can I freeze cinnamon pinwheels?

Absolutely. Freeze baked pinwheels in a single layer, then transfer to a bag or container. Thaw and reheat in the oven for best texture.

What’s the best way to glaze pinwheels?

Drizzle the glaze while they’re still a bit warm for that classic melt-in effect, or wait until fully cooled for a thicker topping. Both ways are delicious!

Are cinnamon pinwheels gluten-free?

This recipe uses wheat flour, but you can swap in a 1:1 gluten-free blend for a gluten-free version. Just check the blend’s instructions for best results.

Cinnamon Pinwheels Recipe: Easy Flaky Pastry with Vanilla Glaze

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• Author: David
• Total Time: 45 minutes
• Yield: 12 pinwheels 1x

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Description

These cozy cinnamon pinwheels feature extra-flaky homemade pastry, a gooey cinnamon-sugar swirl, and a dreamy vanilla glaze. Quick to make and endlessly adaptable, they’re perfect for breakfast, brunch, or a comforting snack.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 teaspoon fine sea salt
• 1 tablespoon granulated sugar
• 3/4 cup unsalted butter, cold and diced
• 1/2 cup ice-cold water (plus 1–2 tablespoons more if needed)
• 1/2 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/8 teaspoon fine salt
• 3 tablespoons unsalted butter, melted
• 3/4 cup powdered sugar, sifted
• 2–3 tablespoons whole milk (or dairy-free milk)
• 1 teaspoon pure vanilla extract
• Pinch of salt (optional, for glaze)

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Instructions

1. In a large mixing bowl, whisk together flour, salt, and sugar. Add cold, diced butter and cut into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs with some pea-sized bits.
2. Sprinkle in ice-cold water, mixing gently until the dough just comes together. Add 1-2 tablespoons extra water if needed. Gather into a disk, wrap in plastic, and chill for at least 30 minutes.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. In a medium bowl, stir together brown sugar, cinnamon, and salt. Melt butter in a small saucepan or microwave-safe bowl.
5. On a lightly floured surface, roll the chilled dough into a rectangle about 12×10 inches, about 1/8 inch thick.
6. Brush the surface with melted butter, then sprinkle evenly with the cinnamon-sugar mixture, leaving a 1/2-inch border along one long edge.
7. Starting from the long edge opposite the border, tightly roll up the dough into a log. Slice into 12 equal pieces, about 1 inch thick.
8. Place pinwheels cut-side up on the prepared baking sheet, spaced about 2 inches apart. Bake for 18–22 minutes, until golden brown and puffed.
9. While pinwheels bake, whisk together powdered sugar, milk, and vanilla extract in a small bowl. Add a pinch of salt if desired. Adjust milk for desired glaze consistency.
10. Transfer baked pinwheels to a wire rack. Let cool for 5–10 minutes, then drizzle with vanilla glaze.

Notes

For gluten-free pinwheels, use a 1:1 gluten-free flour blend. For vegan, swap butter for plant-based sticks and use dairy-free milk in the glaze. Add diced apples, pears, nuts, or chocolate chips for variations. Chill dough for best flakiness and don’t overwork. Pinwheels can be made ahead, refrigerated overnight, or frozen after baking.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 pinwheel
• Calories: 180
• Sugar: 11
• Sodium: 120
• Fat: 9
• Saturated Fat: 5
• Carbohydrates: 23
• Fiber: 1
• Protein: 2

Keywords: cinnamon pinwheels, flaky pastry, vanilla glaze, easy dessert, cinnamon rolls, brunch, snack, comfort food, homemade pastry, quick baking