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Cranberry-Orange Pinwheels
60
Servings
Servings
5.5h PT5.5H
Prep Time
Prep Time
8m PT8M
Cook Time
Cook Time
5h 38m
Ready In
Ready In
""
Original recipe yields 60 servings
Ingredients
Nutritional
- Serving Size: 1 (22.9 g)
- Calories 78.3
- Total Fat - 5.2 g
- Saturated Fat - 2.3 g
- Cholesterol - 38.3 mg
- Sodium - 61.1 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 0.4 g
- Sugars - 1.1 g
- Protein - 1.9 g
- Calcium - 10.7 mg
- Iron - 0.3 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step 1
For filling combine cranberries, pecans, and brown sugar in a blender container or food processor bowl. Cover and blend or process until cranberries and nuts are finely chopped; set aside.
Step 2
In a large mixing bowl beat butter with an electric mixer for 30 seconds.
Step 3
Add granulated sugar, baking powder, and salt. Beat until combined
Step 4
Beat in eggs and orange peel until combined.
Step 5
Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
Step 6
Divide dough in half. Cover and chill dough about 1 hour or until easy to handle.
Step 7
Roll half of the dough between pieces of parchment or waxed paper into a 10-inch square.
Step 8
Spread half of the filling over dough square to within 1/2 inch of edges; roll up dough. Moisten edges and pinch to seal.
Step 9
Wrap in parchment paper or plastic wrap. Repeat with remaining dough and filling. Chill for 4 to 24 hours.
Step 10
Cut rolls into 1/4-inch slices and place 2 inches apart on an ungreased cookie sheet.
Step 11
Bake in a 375° degree F oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
Step 12
Cool on cookie sheet for 1 minute.
Step 13
Transfer to a wire rack and let cool.
Tips & Variations
No special items needed.
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