Brown Sugar Pinwheel Cookies, a crunchy deliciously sweet fast and easy cookie. The perfect dessert or snack treat.
Humble biscuit dough is filled with cinnamon, sugar and chopped raisins and then rolled up into a jellyroll. The dough is then sliced to make a quick bread cinnamon roll.
RECIPE
Ingredients 
For Dough
2 cups Maida / all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons unsalted butter cold cut into slices
3/4 cup + 2 tablespoons buttermilk or yogurt or curd
For Filling
1/4 cup Brown sugar
2 teaspoons cinnamon
2 tablespoons unsalted butter melted
Method
- In a large bowl, mix together the flour, baking powder, baking soda, and salt. Then add in the cold butter and mix until the mixture resembles a bread crumbs texture
- To this add in the buttermilk (or yogurt) and stir just until the mixture comes together and forms a ball.
- Now Turn the dough out on a floured work surface and knead the dough a few times; flour your hands if the dough is sticky.
To make the filling:
- Whisk together the sugar and cinnamon in a small bowl and keep asidee
- Roll the dough into a rectangle about 1/4" thick. Trim the edges to be straight, rearranging the dough as needed to make a neat shape.
- Brush the dough with the melted butter.
- Sprinkle with the cinnamon sugar, leaving a 1/2" border along the long edges.
- Starting from a long edge, roll the dough into a log.
- Wrap and freeze for 10 to 15 minutes.
- While the dough is chilling, preheat the oven to 450°F.
- After the dough is firm but not solid, cut it 3/4"-thick slices and place the pinwheels on an ungreased baking sheet.
- Bake the pinwheels for 11 to 13 minutes, until golden brown.
- Remove them from the oven and serve warm.
- Wrap any leftovers and store at room temperature for up to three days or freeze for longer storage.