Cinnamon Swirl Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">200g cold unsalted butter, cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">120g light brown sugar</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">75g chopped pecans (or walnuts)</li><li class="ingredients-single-item">50g unsalted butter, softened</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">100g powdered sugar (for glaze)</li><li class="ingredients-single-item">2 tbsp milk (for glaze)</li><li class="ingredients-single-item">1/2 tsp vanilla extract (for glaze)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Serrated knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your pastry dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use your fingertips to rub it into the flour until you have pea-sized pieces. Keeping larger butter pieces intact is crucial for creating flaky layers in your finished pinwheels.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water and lemon juice together, then gradually add to the flour mixture, stirring with a fork until the dough just comes together. The lemon juice helps tenderize the gluten, resulting in a more delicate pastry. Don't overwork the dough – it should look somewhat shaggy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently press it into a rectangle. Fold it in thirds like a letter, then give it a quarter turn and roll it out again into a rectangle. Repeat this folding and turning process twice more – this lamination technique creates those wonderful flaky layers. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. In a medium bowl, mix together the brown sugar, cinnamon, and nutmeg. The brown sugar will caramelize beautifully during baking, while the spices infuse the pastry with warmth and aroma. Toast the chopped nuts in a dry pan over medium heat for 3-5 minutes until fragrant, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C and line a baking sheet with parchment paper. Remove the chilled dough from the refrigerator and place on a lightly floured work surface. Roll it into a rectangle approximately 35cm x 25cm (14" x 10"), keeping the thickness even throughout (about 3-4mm).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Spread the softened butter evenly over the entire surface of the dough, leaving a 1cm border along one long edge. The butter creates a barrier that prevents the filling from soaking into the dough and helps everything stick together as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the cinnamon-sugar mixture evenly over the buttered surface, then scatter the toasted nuts on top, gently pressing them into the butter to adhere. The even distribution ensures every bite has the perfect balance of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge (opposite the border you left), tightly roll the dough into a log, sealing the edge with a little water if needed. A tight roll prevents gaps in your pinwheels. Place the log seam-side down and refrigerate for 15 minutes to firm up, which makes clean cutting much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a sharp serrated knife, slice the chilled log into 12 equal pieces, each about 3cm thick. Clean your knife between cuts if needed for neater slices. Place the pinwheels on your prepared baking sheet, leaving about 5cm between each one as they will expand during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Brush the tops and sides of each pinwheel with beaten egg for a golden, shiny finish. Bake in the preheated oven for 18-22 minutes, until they're puffed and golden brown. Look for caramelized edges and a set center as indicators of doneness.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the pinwheels are baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with additional milk or sugar as needed – it should ribbon off the spoon in a thick but pourable consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the pinwheels to cool on the baking sheet for 5 minutes before transferring to a wire rack. Drizzle with the prepared glaze while still warm (but not hot) so it sets nicely on the pastries. These are best enjoyed fresh and warm, when the pastry is at its flakiest and the filling is wonderfully aromatic and gooey!</li></ol>