An Easy Recipe for Cinnamon Pinwheels

An Easy Recipe for Cinnamon Pinwheels

not exactly a biscuit, not exactly a bun

I'd tried those ready-made cinnamon rolls a few times--  the kind that comes in a can--  but I didn't like the topping, and the rolls themselves were a little too sweet.  It wasn't that I object to "too sweet" foods, only that it was not what I was looking for.  Drawing from memory, I recalled something I enjoyed when rolls, biscuits, etc., did not mean whacking a can on the countertop or slicing something that came in a plastic wrapper.  I knew them as Pinwheels.  Pinwheels were not nearly as sweet as the cinnamon buns you can purchase in packages, and they do not have that super-sweet topping. 

The ingredients:

1/3 cup of whole milk

one cup of Bisquick

1/2 teaspoon of cinnamon

two tablespoons of regular sugar

two tablespoons of melted margarine


How to prepare:

Mix the first two ingredients together.

Beat the mixture by hand until it has a stiff consistency.

With floured hands, roll it on a floured surface (such as your countertop) until you can roll it in your hands without it sticking.

Knead the dough eight times.

Coat your rolling pin with a small amount of flour, and roll out your dough.  It should be approximately 1/2-inch thick when it is finished.

Spread the margarine evenly on top of your dough.  (Pastry brushes work well for this step).

Mix the cinnamon and sugar together, and sprinkle it evenly on your dough.

Roll your dough so it looks like a jellyroll;  pinch the ends together.

Cut it into slices approximately 1/2-inch thick.

Spray your cookie sheet with non-stick cooking spray (such as Pam), and arrange the slices on the cookie sheet. 

Bake for approximately ten minutes in a 425-degree oven. 


Cinnamon pinwheels make an excellent snack, lunchbox treat, or quick breakfast.