Oh, you have *got* to try these Cranberry Walnut pinwheels! I swear, every time I make them, it feels like a little bit of holiday magic graces my kitchen. They have this perfect balance of sweet and tart, with the comforting warmth of toasted walnuts, all swirled into a soft, slightly chewy bite. Honestly, they remind me so much of those fancy Danish pastries you see in bakery windows, but they’re surprisingly simple to whip up at home. My family devours them the moment they come out of the oven – they’re a total lifesaver when unexpected guests pop by, or even just for a special weekend breakfast treat. They’re so much more than just a pastry; they’re a memory, a feeling, a little slice of pure comfort that I’m just thrilled to share with you.
What are Cranberry Walnut pinwheels?
So, what exactly *are* these delightful little treats? Think of them as a sort of elevated Cinnamon Roll, but without all the fuss of yeast proofing. We’re taking a tender, slightly sweet dough, spreading it with a vibrant, tangy cranberry filling speckled with crunchy walnuts, and then rolling it all up into a beautiful spiral. Once they’re baked to golden perfection, they get a light, sweet glaze that just ties everything together. The name “pinwheels” comes from the way you slice the rolled dough, creating those gorgeous circular patterns that look so impressive. They’re essentially a hug in pastry form, perfect for a cozy morning or an afternoon pick-me-up.
Why you’ll love this recipe?
Seriously, where do I even begin with why this recipe is a winner? First off, the flavor profile is just incredible. You get that bright, zingy burst from the cranberries, which is perfectly complemented by the earthy, toasty notes of the walnuts. It’s not overly sweet, which I really appreciate – it feels sophisticated and balanced. And then there’s the texture! The dough is soft and yielding, with just enough chew, and the filling stays wonderfully moist. What I love most about these cranberry walnut pinwheels is how deceivingly simple they are to make. You don’t need any fancy techniques or hard-to-find ingredients. It’s the kind of recipe that makes you feel like a baking superstar without breaking a sweat. Plus, they’re incredibly budget-friendly! Dried cranberries and walnuts are pantry staples for me, and the rest of the ingredients are pretty standard. They’re also wonderfully versatile. I’ve made them with orange zest in the filling for an extra citrusy kick, and sometimes I’ll add a pinch of cinnamon to the dough itself. They’re just as delightful served warm as they are at room temperature, making them perfect for any occasion. Forget those complicated brioche recipes; this is your go-to for a truly delicious, impressive, yet easy bake.
How do I make Cranberry Walnut pinwheels?
Quick Overview
This recipe is all about creating a simple, tender dough, a flavorful cranberry-walnut filling, and then assembling them into beautiful pinwheels. We’ll mix up a quick dough, roll it out, spread on the filling, roll it up, slice, bake, and then drizzle with a simple glaze. It’s surprisingly straightforward, and the visual appeal is fantastic – those swirls look so professional! It’s truly one of those recipes that looks like it took hours but is actually quite manageable, even on a weeknight if you’re feeling ambitious (or just really craving them!).
Ingredients
For the Main Batter:
You’ll need about 3 cups of all-purpose flour. I always use unbleached all-purpose flour because I find it gives a slightly better texture, but any AP flour will do. Make sure it’s at room temperature! We’ll also need 1/2 cup of granulated sugar for a touch of sweetness in the dough itself. Don’t worry, it’s not too much. Then, 2 teaspoons of baking powder to give them a nice lift and a soft crumb. A 1/2 teaspoon of salt is crucial for balancing the flavors and bringing out the sweetness. For the richness and moisture, we’ll use 1/2 cup (1 stick) of unsalted butter, softened. It’s important that it’s soft, not melted, so it incorporates properly. And finally, about 3/4 cup of milk. I usually use whole milk, but I’ve tested this with 2% and even almond milk, and it actually made it even creamier! Just make sure it’s not too cold.
For the Filling:
This is where the magic happens! You’ll need 1 cup of dried cranberries. I love the tartness of regular dried cranberries, but feel free to use sweetened ones if you prefer. For the crunch and lovely nutty flavor, we’ll add 1 cup of chopped walnuts. Toasting them lightly beforehand really makes a difference, bringing out their best flavor – just a few minutes in a dry skillet until fragrant. We’ll also need 1/4 cup of packed light Brown Sugar to give the filling a nice caramel note that pairs beautifully with the cranberries and walnuts. A tablespoon of all-purpose flour helps to thicken the filling slightly so it doesn’t all ooze out while baking. And for a hint of warmth and spice, 1/2 teaspoon of ground cinnamon is perfect. If you’re feeling fancy, a little pinch of nutmeg or even ground ginger can be lovely too!
For the Glaze:
This is super simple and adds that perfect finishing touch. We need 1 cup of powdered sugar, sifted if you want it super smooth, but it’s not strictly necessary if you’re in a hurry. Then, about 2-3 tablespoons of milk or heavy cream. Milk gives a lighter glaze, while cream makes it a bit richer. You can also use a bit of orange juice for a citrusy twist! And finally, 1/2 teaspoon of vanilla extract for that classic sweet aroma. The key here is to get the consistency just right – thick enough to coat but thin enough to drizzle.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven preheated to 375 degrees Fahrenheit (190 degrees Celsius). This is a pretty standard baking temperature, and it’s perfect for getting these pinwheels golden brown without burning. While the oven is warming up, grab a baking sheet and line it with parchment paper. This is a lifesaver for easy cleanup, trust me! You want the parchment to cover most of the sheet, so there’s no sticking, ever. Having this ready means you can get the pinwheels onto the hot pan right after slicing.
Step 2: Mix Dry Ingredients
In a large mixing bowl, we’ll whisk together our dry ingredients for the dough: the 3 cups of all-purpose flour, the 1/2 cup of granulated sugar, the 2 teaspoons of baking powder, and the 1/2 teaspoon of salt. Give them a good whisk to make sure everything is evenly distributed. This ensures your baking powder and salt are spread throughout, so you don’t get any weird pockets of flavor or uneven rising. It’s a simple step, but it really does make a difference in the final texture.
Step 3: Mix Wet Ingredients
Now, we’ll cut in the softened unsalted butter. You can use a pastry blender, two forks, or even your fingertips for this. You’re looking for a coarse meal-like texture, with some pea-sized pieces of butter still visible. This is crucial for creating a tender crumb in your pinwheels. Once the butter is incorporated, gradually add the milk, about 3/4 cup, mixing until a soft dough just comes together. Don’t overmix here! We’re just trying to bring it together, not develop any gluten, which would make the pinwheels tough.
Step 4: Combine
Gently bring the dough together with your hands. It should be soft and slightly sticky, but not so wet that it’s unmanageable. If it feels a bit too dry, add a tiny splash more milk, a teaspoon at a time. If it seems too wet, add a tablespoon of flour. The exact amount of flour can vary depending on humidity and the flour itself, so it’s always good to have a little extra on hand. We’re looking for a dough that’s pliable and easy to work with.
Step 5: Prepare Filling
In a separate medium bowl, combine your filling ingredients. This is where you’ll mix the 1 cup of dried cranberries, the 1 cup of chopped walnuts (toasted, remember?), the 1/4 cup of light Brown Sugar, the 1 tablespoon of all-purpose flour, and the 1/2 teaspoon of cinnamon. Give it all a good stir until everything is well combined. Make sure the cranberries and walnuts are nicely distributed throughout the brown sugar and flour mixture. This prevents clumping and ensures an even distribution of flavor and texture in every bite.
Step 6: Layer & Swirl
Lightly flour your work surface. Turn out the dough and gently pat it into a rectangle, about 8×10 inches. Don’t worry about perfect edges; rustic is good here! Now, evenly spread the cranberry-walnut filling over the dough, leaving about a 1/2-inch border along one of the long edges. This border will help seal the roll. Starting from the long edge that is completely covered with filling, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it well. Use a sharp knife to slice the roll into 1-inch thick pinwheels. You should get about 8-10 pinwheels. If the dough is a bit soft, you can pop it in the freezer for 10 minutes to firm it up, which makes slicing much easier.
Step 7: Bake
Carefully place the sliced pinwheels onto your prepared baking sheet, leaving a little space between them as they will puff up slightly. Bake in your preheated oven for 20-25 minutes, or until they are golden brown around the edges and a toothpick inserted into the center comes out clean. The exact baking time can vary depending on your oven, so keep an eye on them during the last few minutes. If they start to brown too quickly, you can always loosely tent them with foil.
Step 8: Cool & Glaze
Once they’re baked to perfection, remove the baking sheet from the oven. Let the cranberry walnut pinwheels cool on the baking sheet for about 10-15 minutes. This allows them to set up a bit before you move them. While they’re cooling, whisk together the glaze ingredients: 1 cup of powdered sugar, 2-3 tablespoons of milk (or cream/orange juice), and 1/2 teaspoon of vanilla extract. Start with 2 tablespoons of liquid and add more until you reach your desired drizzling consistency. It should be thick enough to coat, but thin enough to drip slightly. Once the pinwheels are slightly cooled, drizzle the glaze generously over the tops. This is the part that makes them look extra special!
Step 9: Slice & Serve
These are truly best served warm, with the glaze still slightly soft and melty. You can serve them right off the baking sheet, or carefully transfer them to a pretty serving platter. They’re fantastic on their own, but imagine them with a warm cup of coffee or tea! The contrast of the warm pastry and the cool glaze is just divine. If they happen to last longer than a day (which is unlikely in my house!), they’re still delicious at room temperature.
What to Serve It With
These cranberry walnut pinwheels are incredibly versatile and can seriously elevate any meal or occasion. For a simple, cozy breakfast, I love pairing them with a good cup of strong coffee or a creamy latte. The warmth of the coffee is just the perfect companion to the sweet, slightly tart pastry. For a more leisurely weekend brunch, I’ll serve them as part of a spread with some fresh fruit salad, perhaps some scrambled eggs, and maybe even a side of crispy bacon. They add a touch of elegance to the table. As a dessert, they’re wonderful served slightly warm with a scoop of vanilla bean Ice Cream or a dollop of whipped cream. The combination of warm pastry, tart cranberries, crunchy nuts, and cold creaminess is just heavenly. And for those moments when you just need a little something sweet, they’re perfect as a cozy snack with a cup of herbal tea. My kids, for instance, will grab one (or two!) after school with a glass of milk and it’s the best after-school treat imaginable. They’re a crowd-pleaser, that’s for sure!
Top Tips for Perfecting Your Cranberry Walnut Pinwheels
Okay, let’s talk about getting these *absolutely* perfect every single time. First, regarding the cranberries: If you find dried cranberries a bit too chewy or tart, you can always soak them in warm water for about 15 minutes before draining them well. This plumps them up and mellows out some of the tartness. For the walnuts, toasting them is a game-changer. Just spread them on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, or until fragrant. Let them cool completely before chopping. This really unlocks their nutty flavor. When you’re mixing the dough, be careful not to overwork it. Overmixing can lead to tough pinwheels, and nobody wants that! Just mix until it *just* comes together. If your dough feels a little sticky, resist the urge to dump in a ton of extra flour; a little dusting on your hands and the surface is usually enough. For the rolling and slicing part, a sharp knife is your best friend. A dull knife will squish the pinwheels rather than slicing cleanly. If the dough is soft, pop it in the freezer for about 10-15 minutes before slicing; it makes a world of difference and keeps those pretty swirls intact. When it comes to baking, oven temperatures can be tricky. If your oven tends to run hot, keep an eye on them and be prepared to reduce the temperature slightly or cover them with foil if the tops are browning too fast. For the glaze, consistency is key. Start with less liquid and add more a teaspoon at a time until you achieve a drizzling consistency that’s not too thin (it’ll run off) or too thick (it’ll be hard to spread). If you want a smoother glaze, sift your powdered sugar first. And for ingredient swaps, if you don’t have walnuts, pecans are a fantastic substitute, or even almonds if you prefer. For the cranberries, dried cherries or even chopped dried apricots could work, though the flavor profile will change.
Storing and Reheating Tips
Storing these beauties is pretty straightforward, but there are a few tricks to keep them tasting their best. At room temperature, once they’ve cooled completely and the glaze has set a bit, you can store them in an airtight container for up to 2 days. I like to use a container with a good seal, or I’ll wrap them well in plastic wrap. They’re usually still pretty delicious by day two, though they’re definitely at their peak on day one. If you think you’ll have leftovers for longer, or if your kitchen is warm, I’d recommend refrigerator storage. In the fridge, they’ll stay good for about 4-5 days. Again, an airtight container is best. The glaze might get a little firmer in the fridge, but that’s okay. For longer storage, freezing is your best bet. You can freeze them unfrosted or frosted, though I personally prefer to freeze them unfrosted and glaze them after thawing. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. To thaw, I usually just bring them to room temperature on the counter for a few hours. If you want them warm, you can gently reheat them in a low oven (around 300°F/150°C) for about 5-10 minutes. If you froze them unfrosted, now’s the perfect time to make your glaze and drizzle it over the warm pinwheels. This makes them taste almost as good as fresh!
Frequently Asked Questions
Final Thoughts
Honestly, these cranberry walnut pinwheels are more than just a recipe to me; they’re a little piece of joy. They capture that cozy, festive feeling so perfectly, and the combination of tart cranberries and nutty walnuts is just a classic for a reason. What I adore about them is how they deliver such amazing flavor and visual appeal without being overly complicated. They’re proof that you don’t need to be a pastry chef to create something truly special in your own kitchen. If you’re looking for a delightful breakfast treat, a lovely addition to a brunch spread, or even a comforting dessert, these pinwheels are absolutely the way to go. They’re a real crowd-pleaser that always gets rave reviews! I really hope you give them a try, and I can’t wait to hear what you think. Let me know in the comments below if you try them, or if you have any fun variations you’d like to share! Happy baking!
Cranberry Walnut Pinwheels
Ingredients
Main Ingredients
- 1 cup dried cranberries, finely chopped
- 1 cup finely chopped walnuts
- 0.5 cup granulated sugar
- 1 large orange, zest of
- 2 packages refrigerated pie crusts Use Pillsbury Pie Crust or similar
- 2 tablespoons butter, melted
- 1 large egg
- 2 tablespoons water
- honey, for drizzling
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the finely chopped dried cranberries, walnuts, granulated sugar, and orange zest. Mix until thoroughly combined.
- On a lightly floured surface, unroll and roll out each pie crust into two squares. Generously brush the surface of each pie crust with the melted butter.
- Spread the cranberry and walnut filling evenly over the buttered pie crusts. Do not overfill, as this will make rolling and cutting more difficult. Lightly press down on the filling with your fingers to help it adhere to the crust.
- Roll up each pie crust into a log, pinching the edges to seal. Place the logs in the freezer for 20 minutes to firm up.
- In a small bowl, whisk together the egg and water to create an egg wash. Remove the logs from the freezer and brush them all over with the egg wash.
- Carefully slice each log into 10 even slices. If the dough becomes too soft to slice cleanly, return it to the freezer for a few more minutes.
- Place the sliced pinwheels, cut side up, on the prepared baking sheet, about 1 inch apart. Bake for 11 to 14 minutes, or until golden brown.
- Remove the pinwheels from the oven and place them on a cooling rack. Drizzle each pinwheel with honey before serving. Let cool slightly.
