Recipes Search-Header
Recipes Search-Header
Cookies

Cranberry Cherry Pinwheels

DSC_7365 (2)

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes + 4 1/2 hrs. chilling

Yield: 4 dozen

Rating:
Click to rate this recipe!
Share:
DSC_7365 (2)

Ingredients

Filling

  • 1 ½ C. dried cranberries
  • 10 oz. cherry jam or preserves (approximately 1 C.)
  • ¼ C. water
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon

 

Dough

  • 3 1/2  C. all-purpose flour
  • ¾ tsp. Clabber Girl® Baking Powder
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Orange Peel
  • ½  C. butter, softened
  • 1 ¼ C. granulated sugar
  • 2 eggs
  • 3 Tbsp. Crisco® Pure Vegetable or Canola Oil
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract

Directions

Filling

  1. Combine all filling ingredients in a small saucepan. Cook over medium heat, stirring frequently, for about 10-15 minutes or until the liquid is absorbed. Remove from heat and allow to cool enough to handle.
  2. In a food processor or blender, puree the mixture until smooth. Place in a small bowl and allow to come to room temperature.

Dough

  1. In a bowl, whisk together the flour, baking powder, cinnamon, soda and peel; set aside.
  2. In a stand mixer, or in a large bowl with a handheld mixer, cream the butter and sugar for about 2 minutes. Scrape the sides of the bowl.
  3. Add in the eggs, oil, and extracts and mix on medium speed until well blended. Scrape the sides of the bowl again.
  4. Add the flour mixture on low speed and mix until fully combined.
  5. Divide dough in half. In between two sheets of waxed paper, roll out half of the dough into a 14×9 inch rectangle. Repeat with the other half. Leave between the waxed paper sheets and refrigerate for 1 hour.
  6. Remove one sheet from refrigerator and spread half the filling onto the dough and roll up, starting on the long side. Repeat with the other half of the dough/filling.
  7. Wrap each log in waxed paper and refrigerate for at least 4 hours or overnight.
  8. Preheat oven to 375°F.
  9. Unwrap the dough and cut into ½” slices and place about 2” apart on greased or parchment lined baking sheet. Bake for 10-12 minutes or until lightly browned on the bottom. Do not overbake. Immediately remove from the sheet and cool on a wire rack.

Tips

This is a soft dough. If you have trouble rolling it, divide it into 4 sections and roll them out to a 9×7 rectangle.

Cranberry Cherry Pinwheels

DSC_7365 (2)

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes + 4 1/2 hrs. chilling

Yield: 4 dozen

Ingredients

Filling

  • 1 ½ C. dried cranberries
  • 10 oz. cherry jam or preserves (approximately 1 C.)
  • ¼ C. water
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon

 

Dough

  • 3 1/2  C. all-purpose flour
  • ¾ tsp. Clabber Girl® Baking Powder
  • ½ tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/8 tsp. Clabber Girl® Baking Soda
  • 2 tsp. Spice Islands® Orange Peel
  • ½  C. butter, softened
  • 1 ¼ C. granulated sugar
  • 2 eggs
  • 3 Tbsp. Crisco® Pure Vegetable or Canola Oil
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 tsp. Spice Islands® Pure Almond Extract

Directions

Filling

  1. Combine all filling ingredients in a small saucepan. Cook over medium heat, stirring frequently, for about 10-15 minutes or until the liquid is absorbed. Remove from heat and allow to cool enough to handle.
  2. In a food processor or blender, puree the mixture until smooth. Place in a small bowl and allow to come to room temperature.

Dough

  1. In a bowl, whisk together the flour, baking powder, cinnamon, soda and peel; set aside.
  2. In a stand mixer, or in a large bowl with a handheld mixer, cream the butter and sugar for about 2 minutes. Scrape the sides of the bowl.
  3. Add in the eggs, oil, and extracts and mix on medium speed until well blended. Scrape the sides of the bowl again.
  4. Add the flour mixture on low speed and mix until fully combined.
  5. Divide dough in half. In between two sheets of waxed paper, roll out half of the dough into a 14×9 inch rectangle. Repeat with the other half. Leave between the waxed paper sheets and refrigerate for 1 hour.
  6. Remove one sheet from refrigerator and spread half the filling onto the dough and roll up, starting on the long side. Repeat with the other half of the dough/filling.
  7. Wrap each log in waxed paper and refrigerate for at least 4 hours or overnight.
  8. Preheat oven to 375°F.
  9. Unwrap the dough and cut into ½” slices and place about 2” apart on greased or parchment lined baking sheet. Bake for 10-12 minutes or until lightly browned on the bottom. Do not overbake. Immediately remove from the sheet and cool on a wire rack.

Tips

This is a soft dough. If you have trouble rolling it, divide it into 4 sections and roll them out to a 9×7 rectangle.

Popular Recipes

Here are other baking recipes we think you might like to try.