Cinnamon Pinwheels [Air Fryer or Oven] Cook it Real Good

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Wrap and freeze for 10 to 15 minutes (this will make slicing and handling much easier). While the dough is chilling, preheat the oven to 450°F. After the dough is firm but not solid, cut it 3/4"-thick slices and place the pinwheels on an ungreased baking sheet. Bake the pinwheels for 11 to 13 minutes, until golden brown.

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Lightly sprinkle the sugar and cinnamon on the top of the sheet of puff pastry and roll it up jelly roll style. Wet the inside edge of the roll so it will stick closed. Roll into plastic wrap and place back in the freezer for 30 minutes. Preheat oven to 400F. Remove from freezer and cut into 1/4inch thick circles.

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Sprinkle on cinnamon sugar mixture. Roll up your pie crust. Cut the roll into 1 inch slices. Place onto your prepared baking sheet and try to make sure they are in a circular shape. Bake in the oven for 10 - 12 minutes or until golden brown. Remove from oven and let the pinwheels cool on the baking sheet for a few minutes before transferring.

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Place the cinnamon rolls in the air fryer basket and cook on 180C / 350F for 10 minutes or until golden and cooked through. Move to a wire rack to cool. To make the optional glaze - Add icing sugar and vanilla to a bowl, then add in the milk a tablespoon at a time, stirring until smooth. Drizzle over the cinnamon rolls.

Cinnamon Pinwheels [Air Fryer or Oven] Cook it Real Good

Preheat the oven to 200 ºC and line a baking tray with baking paper. Mix sugar and cinnamon together on a separate flat plate. Brush one side of the puff pastry sheet lightly with melted butter and coat the puff pastry with the cinnamon sugar by gently pressing it into the cinnamon sugar on the plate OR simply sprinkle the cinnamon sugar.

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Directions. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.

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Instructions. To Make the Cinnamon Pinwheels. Remove butter from the refrigerator 30-45 minutes before mixing. Cream butter and sugars in a stand mixer on medium speed until smooth. Add egg and mix on low, then add vanilla and mix on low speed until blended in. Add flour and salt; mix on low/medium-low speed until all of the ingredients are.

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Mix the cinnamon and sugar together. Finely chop the apple. Sprinkle the sugar mixture evenly across your sheet of puff pastry. Add the chopped apple, and start to the roll the puff pastry. Start with the edge nearest to you, and roll foward to form a log, keeping it as tight as possible to enclose the filling.

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Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper. Unroll dough into 2 long rectangles on work surface. Firmly press perforations to seal. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal.

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Sprinkle on a generous 2 tablespoons of the cinnamon sugar mixture. Starting from the bottom edge of the rectangle, roll up the pinwheels tightly until you have a nice even log. Trim off the ends and cut into 1″ slices. Place the slices onto a parchment paper lined cookie sheet, cinnamon swirl side facing up.

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5. Place your pastry in the freezer for 15 minutes or so to chill. This will make slicing the individual cinnamon biscuits so much easier. 6. Once chilled, preheat your oven to 400 degrees. 7. Carefully slice your small cookies or biscuits into 1/2″ slices. 8. Place slices on a baking sheet or cast iron pans.

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Place your pastry on the baking tray, and top with the cinnamon sugar. Slowly start to roll the pastry from the end nearest you. Keep rolling forward, reasonably firmly, until you have come to the end of the roll. Cover in cling film and chill the pastry roll for about 30 minutes to make it easier to cut.

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When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Remove the dough from the refrigerator and, using a sharp knife, cut into ½" slices and place on prepared baking sheet.

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In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square. Gently spread butter over dough.

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Brush slices with 1 tablespoon melted butter. 3. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. 4. Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

Cinnamon Pinwheels [Air Fryer or Oven] Cook it Real Good

Coat pie crust with melted butter and g enerously sprinkle the cinnamon-sugar mixture over the buttered pie crust. Then, starting at one end, roll the leftover pie crust up into a log shape. For best results, place the cinnamon sugar pinwheel log into the freezer for about ten minutes.