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Sweet and Savory Pinwheels
Print Recipe

Savory and Sweet Pinwheels

Prep Time30 minutes
Cook Time35 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 35 minutes
Course: Breakfast, Side Dish
Servings: 24 Pinwheels

Ingredients

Pinwheel Dough

  • 2 Packets Active Dry Yeast
  • 1 C Warm Water The water should be warm to the touch; not hot.
  • 2 C Hot Water The water should be boiling.
  • 1 C Sugar Plus 1 Tsp
  • 10 C All Purpose Flour Plus extra for rolling out the dough; approximate 2 Tbsp
  • 2 Eggs Size Large
  • 1 Tbsp Salt
  • 1/2 C Butter

Cinnamon Sugar Filling

  • 3 Tbsp Cinnamon
  • 1/2 C Brown Sugar
  • 1/2 C Sugar
  • 1/2 Tsp Salt

Pinwheel Icing (For Cinnamon Sugar Layered Pinwheel)

  • 1 C Powdered Sugar (Also known as Confectioners Sugar)
  • 2 Tbsp Water The water should be at room temperature.

Pesto and Sweet Onion Filling

  • 1 Small Vidalia Onion, Diced If you do not have access to a sweet, Vidalia onion, use a white onion.
  • 2 Tsp Garlic, finely chopped
  • 1/2 C Pesto If you are a pesto-lover, you can add up to 3/4 C.
  • 1 Tsp Lemon Juice
  • 1/4 Tsp Salt
  • 1/4 Tsp Red Pepper Flakes
  • 1 Tbsp Olive Oil
  • 1/2 C Parmesan Cheese, Grated (Optional)

Bacon Jam & Cheddar Filling

  • 1/2 C Bacon Jam Bacon Jam can be found in most Grocery Stores. If you cannot find Bacon Jam, cook 4 slices of bacon to a medium-crisp. Once cooked, toss with 1 Tbsp brown sugar and 1/8 tsp cayenne pepper.
  • 8 Oz Shredded Sharp Cheddar Cheese

Extras

  • 1/2 C Butter, Melted

Instructions

Make the Pinwheel Dough

  • Bloom the yeast: In a small bowl, combine the yeast, sugar (1 tsp), and warm water. Give it a gentle stir then let it sit until the yeast bubbles. You’ll start to smell it after about five minutes. Once it’s bubbly and fragrant, the mixture is ready for the next step.
  • Fit your stand mixer with the beater attachment (the one that looks like a whisk). Combine the butter, sugar (1 cup), salt, and hot water. Once combined turn off your mixer and let it cool off a bit.
  • Once your mixture is cooled slightly (warm, not hot), add in two cups of flour and combine until smooth.
  • Add in the bubbly and fragrant yeast mixture; combine at low speed.
  • Add the two large eggs to a bowl and beat until the yolks are broken and the whites are fully combined. Add the beaten eggs to the mixer; combine at low speed.
  • Remove the beater attachment from the mixer and swap it with the dough hook.
  • With your mixer on a low speed, add in the remaining flour 1/4 cup at a time allowing the dough hook to combine as you go.
    Once you get to 8 cups of flour total, take inventory of your dough. If it’s super sticky and not coming off the sides of the bowl, you’ll most likely need to go up to the full 10 cups. If the dough is a little less sticky and starts to come off the sides of your bowl, you'll most likely need 9 cups.
  • Once your flour is fully combined, allow the dough hook to knead your dough for 3 – 5 minutes. 
  • Flour a clean surface (a marble or granite countertop, a cutting board, etc. will work) and turn out your dough.
  • Knead the dough by hand until it’s very smooth. Don’t hesitate to sprinkle on some flour while you knead if the dough feels sticky or if your hands are getting a bunch of dough on them. This process will take 2 - 4 minutes.
  • Place the dough in a clean bowl, cover it tightly with plastic wrap, and place in a warm spot to rise. I typically put mine in my oven so it won’t get disturbed.  
  • Let the dough rise for one hour; it should double in size. This can take up to 90 minutes.

Cinnamon Sugar Filling

  • In a small mixing bowl, combine the cinnamon, brown sugar, granulated sugar, and salt.
  • Once fully combined, set approximately 1/4 of the mixture aside (you'll use this to top the pinwheels).

Pinwheel Icing (For Cinnamon Sugar Layered Pinwheel)

  • Combine the powdered sugar and water in a bowl, mix well using a whisk.
    There are no hard rules for this icing. If you feel it’s too loose, add a bit more powdered sugar, 1 Tbsp at a time. If it’s too thick, add a bit more water, ½ tsp at a time.
    The goal is to have an easily pourable icing so it gets into the nooks and crannies of your cinnamon sugar pinwheel.

Pesto and Sweet Onion Filling

  • Saute the onion and garlic in the olive oil; sprinkle with salt and pepper. Saute until the onion is translucent; this will take about five minutes.
  • While the onion is sauteing, combine the pesto, lemon juice, salt, pepper, red pepper flakes, and parmesan cheese (if using).
  • Once the onion and garlic mixture has cooled, add to the pesto mixture and mix well.

Bacon Jam & Cheddar Filling

  • Bring the Bacon Jam to room temperature. (If you’re preparing the bacon with the brown sugar and cayenne, make sure it is also room temperature.)
  • Pour the shredded cheddar cheese in a small bowl so it's easily accessible when you're ready to fill the pinwheels.

Form the Pinwheels

  • Melt the 1/2 cup butter in a microwave-safe dish stirring every 15 seconds until fully melted.
  • Once your dough has risen, turn it out onto a clean surface dusted with flour. Divide it into three parts. 
  • Roll 1/3 of your dough into an approximate 10 x 14 rectangle.
  • Using a basting brush or the back of a spoon, evenly spread 1/3 of the melted butter.
  • Select your filling and evenly spread across the entire surface of the dough, leaving about a 1/2 inch edge.
  • With the filling in place, roll the dough as tightly as possible all the way to the end creating a log.
  • Cut the dough into 8 pieces using a very sharp knife. You can achieve even Pinwheel sizes by first cutting the log in half, then cutting each half down the center, and so on until you have 8 pinwheels.
  • Place your cut Pinwheels into a 9 x 13 baking dish relatively close together, leaving about a 1/2 inch space between each Pinwheel. If your baking dish does not allow for a 1/2 inch spacing between each Pinwheel, it's ok. Try to achieve as much space as possible and if the Pinwheels touch sides, it will be ok.
    Do not mix pinwheel flavors in the same baking dish.
  • Preheat your oven to 375 degrees.
  • Let the Pinwheels rise for 30 minutes in the baking dish.

Bake the Pinwheels

  • For the Cinnamon Sugar Pinwheels, dust the top with the cinnamon sugar filling you reserved.
    For the Sweet Onion and Pesto Pinwheels, sprinkle the top with Salt and Pepper and the Parmesan cheese you reserved.
    For the Bacon Jam and Cheddar Pinwheels, sprinkle the top with Salt and Pepper.
  • Bake at 375 degrees for 30 - 35 minutes until golden brown.
  • Let the pinwheels cool and set in the baking dish for 5 minutes.
  • For the Cinnamon Sugar Pinwheels, top them with the icing.
  • Serve the pinwheels warm and enjoy.

Recipe Tips

For the baking dish, a 9 x 13 pan is ideal; however, if you do not have three 9 x 13 baking dishes, you and utilize multiple smaller baking dishes such as cake pans, pie plates, or other sized baking dishes.