Spinach Pinwheel Rolls Recipe

Name: Spinach Pinwheel Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 cups all-purpose flour; 1 tablespoon sugar; 3 teaspoons active dry yeast; 1 teaspoon grated lemon peel; 1-1/2 teaspoons salt, divided; 3/4 cup water; 3/4 cup plus 2 tablespoons fat-free milk, divided; 1 tablespoon canola oil; 4 teaspoons lemon juice, divided; 1 package (10 ounces) fresh spinach, trimmed and torn; 4 ounces reduced-fat cream cheese; 2 tablespoons reduced-fat mayonnaise; 1 teaspoon salt-free lemon-pepper seasoning; 3 tablespoons cornmeal

Servings: persons

4 to 5 cups all-purpose flour
1 tablespoon sugar
3 teaspoons active dry yeast
1 teaspoon grated lemon peel
1-1/2 teaspoons salt, divided
3/4 cup water
3/4 cup plus 2 tablespoons fat-free milk, divided
1 tablespoon canola oil
4 teaspoons lemon juice, divided
1 package (10 ounces) fresh spinach, trimmed and torn
4 ounces reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
1 teaspoon salt-free lemon-pepper seasoning
3 tablespoons cornmeal

1
In a large bowl, combine 2 cups flour, sugar, yeast, lemon peel and 1 teaspoon salt. In a small saucepan, heat water, 3/4 cup milk, oil and 3 teaspoons lemon juice to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.
3
Place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until wilted. Drain. Combine the cream cheese, mayonnaise, lemon-pepper and remaining lemon juice and salt. Stir in spinach; cool.
4
Punch dough down. Roll into a 24x14-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 20 slices. Coat baking pans with cooking spray and sprinkle with cornmeal. Place rolls, cut side up, on prepared pans. Cover and let rise until doubled, about 30 minutes.
5
Brush remaining milk over rolls. Bake at 325u00b0 for 30-35 minutes or until golden brown. Remove from pans to wire racks.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 to 5 cups all-purpose flour, 1 tablespoon sugar, 3 teaspoons active dry yeast, 1 teaspoon grated lemon peel, and more.

Yes, Spinach Pinwheel Rolls falls under the Vegetarian 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.

That's it — enjoy your meal!

Spinach Pinwheel Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions