Irresistible Cinnamon-Pecan Pinwheels Recipe Perfect for Dessert

Name: Irresistible Cinnamon-Pecan Pinwheels
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 1 sheet puff pastry, thawed; 1/3 cup (70g) light brown sugar; 1 tablespoon (8g) ground cinnamon; 2 tablespoons (30g) melted butter; 1/2 cup (50g) toasted pecans, finely chopped; 1 egg; 1 tablespoon water

Posted on July 8, 2025

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There’s something magical about the smell of cinnamon wafting through the air, don’t you think? These irresistible cinnamon-pecan puff pinwheels are everything you want in a dessert (or even a sweet dinner side dish)—flaky, buttery, and filled with warm spices and nutty goodness. Trust me, once you try this recipe, you’ll want to make it again and again. It’s simple, quick, and perfect for impressing guests or satisfying your own sweet tooth.

This recipe combines the sweetness of cinnamon sugar with the crunch of pecans, all wrapped up in delicate puff pastry that bakes to golden perfection. Whether you’re serving these pinwheels as a dessert after dinner or sneaking one with your coffee for breakfast, they’ll quickly become a favorite. Plus, they look so fancy, no one will believe how easy they are to make.

The Story Behind Cinnamon-Pecan Pinwheels

Cinnamon-pecan pinwheels have a comforting, homemade vibe that feels like something you’d find in grandma’s kitchen. I first discovered this recipe when I was craving something sweet but didn’t want to spend hours baking. I had some puff pastry in the freezer and decided to experiment. Honestly, I didn’t expect much at first—but the moment they came out of the oven, I was hooked.

The combination of cinnamon and pecans has been a classic in American baking for generations. It’s no surprise: pecans add richness and texture, while cinnamon brings warmth and depth. These pinwheels are perfect for fall and winter months, but they’re just as delightful year-round. Whether you’re making them for a holiday gathering or a casual dinner, they never fail to impress.

Over time, I’ve tweaked the recipe to perfection. Originally, I used just cinnamon and sugar, but adding chopped pecans turned out to be a game-changer. And puff pastry? It’s one of those pantry staples that makes everything feel gourmet with minimal effort. If you’ve never worked with puff pastry before, don’t worry—I’ll walk you through it step by step.

Ingredients You’ll Need

Let’s talk ingredients, shall we? The beauty of this recipe lies in its simplicity. Here’s what you’ll need:

Puff Pastry: Store-bought puff pastry works wonderfully here. Look for a high-quality brand, preferably one made with butter for the best flavor. Keep it frozen until you’re ready to use it.
Cinnamon: Ground cinnamon is the star of this recipe. Make sure it’s fresh for the most aromatic punch.
Brown Sugar: I love using light brown sugar—it gives the filling a subtle molasses flavor that pairs beautifully with the cinnamon.
Pecans: Toasted pecans are ideal for this recipe. Toasting enhances their nutty flavor, and chopping them finely ensures they distribute evenly in the filling.
Melted butter helps bind the sugar and cinnamon mixture together and adds richness.
Egg Wash: A beaten egg mixed with a splash of water gives the pinwheels a glossy, golden finish.

If you’re missing any of these ingredients, don’t worry—there are swaps you can make. Walnuts or almonds can replace pecans, and granulated sugar works if you’re out of brown sugar. You can even add a pinch of nutmeg or cardamom for extra spice. This recipe is forgiving, so feel free to make it your own!

Equipment You’ll Need

Here’s everything you’ll need to whip up these cinnamon-pecan puff pinwheels:

Rolling Pin: A rolling pin is helpful for smoothing out puff pastry and ensuring an even thickness.
Pastry Brush: Use this for spreading the egg wash and melted butter.
Sharp Knife: A sharp knife or a pizza cutter works perfectly for slicing the pinwheels cleanly.
Baking Sheet: Line it with parchment paper to prevent sticking and make cleanup a breeze.
Mixing Bowl: You’ll need a small bowl to combine the cinnamon-sugar mixture.

If you don’t have a pastry brush, you can use a spoon to drizzle the butter and egg wash. And if you’re out of parchment paper, greasing your baking sheet with butter or oil works fine too.

Preparation Method

Thaw the Puff Pastry: Remove the puff pastry from the freezer and let it thaw according to package instructions—usually about 30 minutes. It should be pliable but still cold.
Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Filling: In a small bowl, mix 1/3 cup (70g) light brown sugar, 1 tablespoon (8g) ground cinnamon, and 2 tablespoons (30g) melted butter. Stir until combined.
Toast and Chop Pecans: Toast 1/2 cup (50g) pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Once cooled, chop them finely.
Roll Out the Puff Pastry: Lightly flour your work surface and roll out the puff pastry slightly to smooth out any creases. Spread the cinnamon-sugar mixture evenly across the surface, leaving a small border around the edges.
Add the Pecans: Sprinkle the chopped pecans evenly over the cinnamon-sugar mixture.
Roll and Slice: Starting from one long edge, tightly roll the puff pastry into a log. Use a sharp knife to slice it into 1-inch (2.5cm) pinwheels.
Arrange on Baking Sheet: Place the pinwheels on the prepared baking sheet, spacing them about 2 inches apart.
Brush with Egg Wash: Beat 1 egg with 1 tablespoon of water and brush the tops of the pinwheels for a shiny finish.
Bake: Bake for 15-18 minutes, or until the pinwheels are golden brown and puffed. Let them cool slightly before serving.

Cooking Tips & Techniques

Here are some tips to make sure your cinnamon-pecan pinwheels turn out perfectly:

Chill the Roll: If the puff pastry gets too warm while rolling, pop the log in the fridge for 10 minutes before slicing. This helps maintain clean edges.
Don’t Skip the Egg Wash: It gives the pinwheels a beautiful golden color and enhances the presentation.
Toast the Pecans: Toasting the nuts brings out their flavor and adds a wonderful crunch. Don’t skip this step!
Watch the Baking Time: Puff pastry can burn quickly, so keep an eye on the oven during the last few minutes.

If you find your pinwheels are unraveling, try rolling the puff pastry tighter next time. And don’t worry if a few look imperfect—they’ll still taste amazing.

Variations & Adaptations

One of the best parts about this recipe is how versatile it is. Here are some fun variations to try:

Chocolate Lovers: Swap the cinnamon-sugar mixture for Nutella or chocolate spread, and add a sprinkle of mini chocolate chips.
Apple-Cinnamon Version: Add a layer of finely chopped apples (or apple pie filling) before rolling the pastry. Perfect for fall!
Gluten-Free Option: Use gluten-free puff pastry if available, and ensure all other ingredients are gluten-free.

I once tried adding a drizzle of caramel sauce on top after baking—it was absolutely divine. Feel free to experiment with flavors and ingredients that suit your tastes.

Serving & Storage Suggestions

Serve these cinnamon-pecan pinwheels warm, straight out of the oven for the best experience. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For beverages, coffee, tea, or even hot cider are great accompaniments.

To store leftovers, place them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to a month. Reheat in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness.

Nutritional Information & Benefits

Here’s an estimate for one cinnamon-pecan pinwheel (based on making 12 pieces):

Calories: 180
Fat: 12g
Carbohydrates: 16g
Protein: 2g

The pecans are a great source of healthy fats and provide some protein, while cinnamon has anti-inflammatory properties. Keep in mind that puff pastry is rich and buttery, so enjoy these pinwheels as an occasional treat.

Conclusion

These irresistible cinnamon-pecan puff pinwheels are proof that simple ingredients can create something truly special. Whether you’re looking for an easy dessert or a sweet addition to your dinner table, this recipe has you covered.

I personally love how versatile and quick this recipe is. It’s perfect for those moments when you want to impress without spending hours in the kitchen. Give it a try, and let me know how it turns out for you!

Drop a comment below with your favorite variations or share a photo of your pinwheels—I’d love to see them! Happy baking!

FAQs

Can I use frozen puff pastry?

Yes, frozen puff pastry works perfectly for this recipe. Just make sure to thaw it according to the package instructions before using.

Can I make these pinwheels ahead of time?

Absolutely! Prepare the pinwheels and refrigerate them (uncooked) for up to 24 hours. Bake them fresh when you’re ready to serve.

What can I use instead of pecans?

Walnuts, almonds, or even sunflower seeds are great substitutes if you don’t have pecans on hand.

How do I prevent the pinwheels from unraveling?

Roll the puff pastry tightly, and chill the log in the fridge before slicing. This will help them hold their shape.

Can I freeze leftover pinwheels?

Yes! Let them cool completely, then store them in an airtight container or freezer bag. Reheat in the oven when you’re ready to enjoy them.