Cinnamon Pinwheels

Back to the book!
This week I made cinnamon pinwheels, and let me tell you: They were amazing!

The flavor was awesome, the texture was pleasing, and they're just big enough to enjoy one (or two!) without feeling really guilty about it. The only issue I had was with the pastry itself. I bought the package of Pepperidge Farm puff pastry (and this is what I'm using as a measurement in the recipe) which is folded into thirds-- when I unrolled it, it actually split into thirds. This didn't really cause a problem though, and it was actually easier to cut the three smaller logs than the one big one that I got on my second batch.

Second, be sure to test your cinnamon/sugar mix before you use it. Mine tasted a little too sharp from the cinnamon so I added a tad more sugar to balance it out. Just a heads up!
Cinnamon Pinwheel Recipe

• 1/4 cup sugar
• 2tsp ground cinnamon
• 1 sheet of puff pastry
• 1 egg white
• OR FOR A DOUBLE BATCH (which I suggest)
• 1/2 cup sugar
• 4tsp ground cinnamon
• 1 package puff pastry (comes with 2 sheets)
• 1 egg white

Preparation

• Put the puff pastry out on the counter to thaw for an hourish.
• Preheat the oven to 425°
• In a small bowl mix together the cinnamon and sugar.
• Unfold/lay out the pastry on a lightly floured surface to keep it from sticking later.
• Sprinkle 1/2 (or 1/4 for a double batch) of the sugar mixture onto it.
• Roll out to 10" square so the mixture is pressed into it. Sprinkle with the rest of the mixture.
• Roll into a loose tube. Use the egg white to seal the edge of the tube, and press together with your fingers to make sure they stay secure.
• Roll the tube in a bit of the mixture to give it a little more color on the outside.
• Cut into about 1/4" thick rolls. Put on a cookie sheet covered with parchment paper.
• Cook for 10 minutes or until golden brown.
• Once out of the oven, sprinkle the tops with a little more sugar then put on a cooling rack.
• When you pack them, seal them in an airtight container to keep them crisp!

Note: The crispness isn't really -hard-, it's just..not soggy.