Cranberry-Orange Pinwheels

60
Servings
5.5h
Prep Time
8m
Cook Time
5h 38m
Ready In

Recipe: #28144

September 13, 2017



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Original recipe yields 60 servings
OK

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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