Brown Sugar Pinwheels, a fast and easy Cinnamon Roll, no yeast required. Just a delicious Brown Sugar and Butter Roll. The perfect dessert, snack or even Breakfast Treat.
August has been a month full of excitement. This is usually the get-together-with-friends-month in which we decide to have dinners and go out for a whole day to a small town around the area that we haven’t been yet and check out all the specialties of the place.
Last night for example was one of those days in which we got together here at our house and we cook, drink some wine, eat and laugh more than anything else.
Everyday life in Spoleto!
Spoleto
One of my husband’s friends is a very good cook, he started getting more and more interested in cooking in the last few years and he has become the “sous chef” of the group, so while he was the one who volunteered in making dinner.
Santa Maria Assunta Cathedral, Spoleto
I decided to make the dessert, because no meal is complete without a Delicious Sweet Ending right?I decided to make these Brown Sugar Pinwheels which I haven’t made in a while.
My mother used to make these almost every friday night and they became one of my favourite sweets. I have never made sweet bread with yeast because I always have the feeling that all I can taste is the yeast.
But I consider these an easy substitute for a Cinnamon Bun without the yeast taste and believe me you can never stop at one! My husband loves these so much he ate my food prop before I was finished taking pictures!
Brown Sugar Pinwheels
This time I made these brown sugar pinwheels in a large six size muffin tin (in Italy I could never find the mini or maxi size muffin pans so I bought them on my trip to Canada and I didn’t hesitate to put them to good use), either six or 12 would work.
So if you like brown sugar and butter and who doesn’t? Than this is a recipe to try and when you’re done baking them and after you’ve tasted them, let me know what your thoughts are! Enjoy!
- 2 cups flour 250 grams
- 1 tablespoon baking powder 12 grams
- 1 teaspoon salt 5 1/2 grams
- 1/4 cup butter 60 grams, softened
- 3/4 cup milk 185 grams
- TOPPING
- 1 cup brown sugar 200 grams
- 1/3 cup butter softened 83 grams
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Pre- heat oven to 350 degrees (180 degrees). Lightly grease and flour a 12 size muffin tin.
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In a large bowl with a whisk mix flour, baking powder and salt, with a pastry blender cut in butter until it resembles coarse crumbs, add milk and with a fork mix till mixture becomes a soft dough turn onto a lightly floured surface and knead just until dough is thoroughly combined.
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Roll dough out to 1/8 inch thickness.
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Spread with butter and sprinkle with brown sugar, pat down lightly. Starting with long end roll into a log, cut into 9-12 pieces and place in prepared muffin tins. Bake for approximately 20-25 minutes (till golden) in pre-heated oven. Let cool completely before serving. Enjoy!
hollee thornton says
I just ran across this recipe and discovered your blog! I was a little confused to read that you were living in Italy and writing about brown sugar. My heart let. I am a US expat living in Switzerland and have not seen *”proper” brown sugar for sale here or in Germany France (although a friend swears she found some here) or Austria, or Italy. Please tell me what to look for and how to find it! *By “proper” I mean the slightly moist sticky brown sugar that is generally packed when measured and critical to recipes like chewy chocolate chip cookies.
Rosemary says
Hi Hollee, I am really sorry to break it to you but I haven’t found it either, but I make my own, I usually make it in bulk, so I take a kilo of white sugar and I add 2 tablespoons (more or less depending if you want dark or light) of molasses (because that’s all “proper” brown sugar is) and I put on a pair of gloves and I mix it with my hands, I used to use a whisk but it took forever to come together. If you can’t find molasses in stores you can get it on Amazon. I keep it in the freezer. Hope that helps.
Loren says
Can’t wait to try these amazing looking beauties out! xo Loren
Rosemary says
Hi Loren, thanks I hope you enjoy them. Let me know.
Stephanie says
I have a thing for brown sugar anything, so I can’t way to try this out! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
auntiepatch69 says
I just wanted to thank you for giving us BOTH tablespoons and grams. They didn’t teach us Metric when I went to school so I never thought I’d use it. With recipes coming to us from around the world now, it’s nice to NOT have to look up the ingredient measurements. So, thanks!
rose says
Hello, thank you for stopping by. Being in Italy it is all about metric so it has become easier for me although I still use imperial system too. Glad to help out.