Cinnamon Sugar Pinwheels With Espresso Glaze – a delicious recipe with rolled, granulated sugar, cinnamon, butter, powdered sugar, espresso. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Oven at 350 degrees.
2
Allow the pie dough to sit at room temp for about 10-15 minutes so it isn't too cold that it cracks when unrolled. Unroll the dough on a lightly floured surface.
3
In a small bowl mix together the granulated sugar and the cinnamon.
4
Brush the melted butter oven the pie dough. Sprinkle a thin layer of the cinnamon sugar mix overtop.
5
Roll up the dough and wrap in plastic. Refrigerate for 10 minutes to harden slightly. Slice the dough into even pieces, discarding the very ends.
6
Place on a parchment lined sheet pan and bake on the lower rack for 8 minutes then another 6 minutes on the upper rack. They will be golden on the bottoms. Cool on a cooling rack.
7
For the glaze, mix together the powdered sugar and espresso. Drizzle over cooled cookies & Enjoy!
155
kcal
Calories
6
g
Fat
28
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pieces pie dough rolled, 1/4 cup granulated sugar, 2 1/2 teaspoons cinnamon, 2 tablespoons melted butter, and more.
Yes, Cinnamon Sugar Pinwheels With Espresso Glaze falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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