Holiday baking season is upon us! For me, Christmas and holiday baking are really the only redeeming part of winter. I’m so much more of a summer person but I do love to get festive. I thought I would start off this season with some super easy and super festive cinnamon pinwheel cookies. This recipe was adapted from a veeeeery old recipe (part of a project I’m working on!) but they honestly could not be easier. Plus, they taste like little cinnamon buns and seem to be loved by all who taste them. These keep for a while without getting stale and would make such a sweet gift!
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, melted and separated
1/3 cup half and half
cinnamon to taste ( I used a few tablespoons)
1/4 teaspoon nutmeg
2 tablespoons sugar plus extra for sprinkling
1 egg beaten with 1 tablespoon water (optional)
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Sift together flour, salt and baking powder.
- Add one tablespoon melted butter and one third cup milk.
- Stir to combine into a smooth dough.
- Roll out dough to a thin sheet.
- Brush one tablespoon melted butter over the sheet of dough.
- Sprinkle dough with a thin layer of cinnamon, nutmeg and sugar.
- Roll the dough up into a tube.
- Cut the cookies to even pieces, about 1/4 inch thick.
- Lay the cookies out on the baking sheet.
- Brush the tops of the cookie with the egg wash and sprinkle with sugar.
- Bake the cookies for about 15 minutes at 350 degrees Fahrenheit or until they have puffed up and turned slightly golden.
- Let cool and enjoy!