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Cinnamon-Sugar Pinwheel Cookies

Cinnamon-Sugar Pinwheel Cookies


1/2 cup (1 stick) butter or margarine, softened
3 ounces cream cheese, softened
1 egg yolk
1 cup sifted all-purpose flour

1/4 cup (1/2 stick) butter or margarine, melted
1/2 cup finely chopped pecans
1/3 cup sugar
2 teaspoons cinnamon
Confectioners’ sugar (optional)


  1. Beat butter and cream cheese together in mixing bowl; blend in egg yolk. Stir in flour. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 350°F. Divide dough in half. On lightly floured board or pastry cloth, roll out first half into a 12x10-inch rectangle. Brush with 2 tablespoons melted butter.
  3. Stir together pecans, sugar and cinnamon Sprinkle half of this mixture over dough. Roll up jelly-roll style, beginning with the long side. Cut into 1/2-inch slices and arrange one inch apart on ungreased baking sheet. Repeat this procedure with second half of the dough.
  4. Bake for 12 to 15 minutes or golden brown. Cool on wire racks. Dust with confectioners’ sugar, if desired.
  5. Makes about 36 cookies.


Cinnamon-Sugar Pinwheel Cookies
Nutrition Information
Cinnamon-Sugar Pinwheel Cookies
Serving Size:
Amount Per Serving
Calories 2709.40
Calories from Fat 1851.60
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 120%
Vitamin C 0%
Calcium 16%
Iron 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon