Hello there! So happy you stopped by. I’m Daniela and welcome to Teaspoon of Vanilla. Since this is my first post, I’m going to begin with a brief intro before jumping straight into the recipe for my sweet cinnamon pinwheels.
To start, I love food. Yep, it’s pretty high on my list of favorite things. Growing up, mom spoiled me with good-amazing-home-cooked-made-from-scratch food. In our house, there was always something simmering on the stove or baking in the oven.
It wasn’t until I went away to college, that I realized how good I had it. Cold pizza and ramen noodles got old real fast. Oh how I craved my mom’s home cooked goodness. I realized that if I wanted to eat the good food that I was accustomed to, I had to make it myself. Thankfully, mom didn’t set me loose in the world without any cooking skills. After all, I had helped her so often with family meals and holiday dinners, that the foundation was already in place. It was just a matter of putting all that she taught me into practice. That was the turning point in my life, there in my tiny college kitchen, that my love of cooking began.
So why did I decided to start a food blog?
I’ve asked myself a thousand times, WTH am I thinking? Who is going to read my blog, let alone, even find my blog among the bazillion amazing food blogs already out there? Truth is, I’ve always wanted to start a blog, so I decided to roll the dice and see what happens… as the saying goes, if you never try, you will never know.
Before I go any further, let me preface this little venture of mine with the caveat that I have no photography or food styling skills what-so-ever. Zero. Zip. Nada. None. However, with each new post, I hope to improve little by little – practice makes perfect, right! So please hang in there while I figure things out. I know it’s a big part of food blogging, but I’ll get there some day. Any words of advice or encouragement, or even if you just want to say hi, please feel free to comment down below. I’d love to hear from you.
For my first recipe, I decided to go with one of my favorites – cinnamon pinwheels. These sweet pastries are so super-easy to make and use only five ingredients. They’re the perfect little treat to have with a cup of coffee or tea or better yet, with a scoop of vanilla bean ice cream.
The best part is that these cinnamon pinwheels can be frozen unbaked ahead of time, so that you can have them handy for unexpected guests or as a freshly baked treat any time. Just take them out of the freezer and pop ‘em in the oven. Honestly, they are so light and yummy that whenever I make them, they’re pretty much gobbled up before they even had a chance to cool down. I hope you will like them as much as I do. Enjoy!
Yield 20 Pinwheels
1/4 cup light brown sugar
2 teaspoons ground cinnamon
1 sheet frozen puff pastry, thawed but still cold
All-purpose flour, for the work surface
1. Preheat the oven to 400º. Lightly grease a large baking sheet or line with parchment paper.
2. Combine the cinnamon and brown sugar in a small bowl and set aside. In a separate bowl, beat the egg and set aside.
3. On a lightly floured surface, unfold the puff pastry and sprinkle with half the cinnamon sugar mixture. Gently press the sugar mixture into the dough.
5. Bush with the beaten egg and sprinkle with the remaining cinnamon sugar mixture.
6. Roll the dough tightly into a log and place in the freezer to chill for 10 minutes. This will make it easier to slice.
7. Using a sharp knife, cut the log into 1/2-inch thick slices. Place flat side down on the baking sheet. Bake for 15 minutes until golden and crisp.
8. To finish, sprinkle with sugar and transfer to a wire rack to cool.
Make ahead: Pinwheels can be frozen, unbaked, for up to 3 months. After slicing, place the pinwheels onto baking sheets, and freeze until solid, about 2 hours. Transfer the frozen pinwheels to an airtight container. To bake, place the frozen pinwheels on parchment paper-lined baking sheets and bake at 425°F until golden-brown, about 17 minutes.