Rum Raisin Pinwheels Recipe

Learn how to make these homemade Rum Raisin Pinwheels with our easy baking recipe. The secret to the best results lies in properly chilling the dough between steps and allowing the raisins to fully absorb the rum flavors. Perfect for holiday cookie exchanges or weekend baking projects!

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

15 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g raisins</li><li class="ingredients-single-item">80ml dark rum (or vanilla extract for alcohol-free version)</li><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar, divided</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp ground cinnamon</li><li class="ingredients-single-item">30g unsalted butter, melted (for brushing)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>At least 4 hours before baking (or ideally overnight), place the raisins in a small bowl and pour the rum over them. Cover with cling film and allow the raisins to soak, stirring occasionally. This slow absorption infuses the raisins with rum flavor while plumping them up.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to make the dough, drain the raisins, reserving 1 tablespoon of the rum liquid. Place the soaked raisins in a food processor and pulse until finely chopped but not completely puréed. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the softened butter and 150g of the granulated sugar until light and fluffy, about 3 minutes. This incorporates air into the butter, creating a tender cookie texture. Add the egg, vanilla extract, and the reserved tablespoon of rum liquid, beating until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the flour mixture to the butter mixture, mixing on low speed just until incorporated. Overmixing will develop the gluten in the flour and result in tough cookies, so stop as soon as the flour disappears.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the dough in half, form each half into a disc, wrap in cling film, and refrigerate for at least 1 hour. Chilling firms up the butter in the dough, making it easier to roll out and preventing the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a small bowl, mix the remaining 50g granulated sugar with the ground cinnamon. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>On a lightly floured surface, roll out one disc of dough into a rectangle about 25cm x 30cm and approximately 5mm thick. For even thickness, place wooden spoon handles on either side of the dough as guides for your rolling pin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Brush the rolled dough with half of the melted butter, then sprinkle evenly with half of the cinnamon-sugar mixture, leaving a 1cm border around the edges. Spread half of the chopped rum-soaked raisins evenly over the cinnamon sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Starting from the long edge, carefully roll the dough into a tight log. If the dough becomes too soft to handle, place it on a baking sheet and refrigerate for 10-15 minutes before continuing. Pinch the seam to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Wrap the log in cling film and refrigerate for at least 2 hours or overnight. This crucial chilling time allows the dough to firm up, ensuring clean slices and well-defined spirals.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Repeat steps 8-11 with the second disc of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to bake, preheat the oven to 180°C and line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove one log from the refrigerator and slice into 1cm thick rounds. Place the rounds 5cm apart on the prepared baking sheets. If the dough crumbles while cutting, let it warm slightly at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Bake for 12-15 minutes, until the edges are golden brown but the centers are still slightly soft. The cookies will firm up as they cool. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Store the cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. The rum flavor will deepen over the first day or two of storage.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Rum Raisin Pinwheels Recipe?

These pinwheels require raisins, dark rum, flour, baking powder, salt, butter, sugar, egg, vanilla extract, and cinnamon. The raisins are soaked in rum to infuse them with flavour before being incorporated into a buttery cookie dough with a cinnamon sugar swirl.

How to cook Rum Raisin Pinwheels Recipe at home?

Learn how to cook Rum Raisin Pinwheels by starting with rum-soaked raisins (ideally overnight), then creating a buttery dough that's rolled out, spread with cinnamon sugar and the chopped rum raisins, and formed into logs. After chilling thoroughly, slice into rounds and bake at 180°C for 12-15 minutes until golden at the edges but still soft in the centre.

Can I make these pinwheel cookies without alcohol?

Yes, these cookies can be made alcohol-free by substituting the rum with vanilla extract when soaking the raisins. You'll still get delicious flavour, though it will be less complex. For a non-alcoholic alternative with similar depth, try using apple or grape juice mixed with a splash of vanilla.

Why do pinwheel cookies sometimes lose their shape when baking?

Pinwheel cookies lose their shape primarily when the dough isn't chilled enough between steps. For perfect spirals, ensure you chill the dough after mixing, again after rolling into logs, and even briefly before slicing. Using room temperature butter when rolling can also cause spreading.

How far in advance can I prepare the dough logs for pinwheel cookies?

The dough logs can be prepared up to 3 days in advance and stored in the refrigerator, or frozen for up to 2 months. If freezing, wrap tightly in cling film then foil. Thaw frozen logs in the refrigerator overnight before slicing and baking for fresh cookies on demand.

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