Cinnamon Pinwheels

Cinnamon Pinwheels Download Hi-Res Image »
Photo courtesy of Jean Gottfried (photo contest winner)
Yield: Makes 3 dozen

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  • 2 packages active dry or cake yeast
  • ⅔ cup warm water (110° F to 115° F)
  • 2 cups milk, scalded and cooled to luke warm
  • 1⅓ cup sugar
  • 2 eggs, well beaten
  • ½ cup butter or shortening, softened
  • 2 teaspoons salt
  • 1½ cups prepared plain instant Idaho® mashed potatoes, cold
  • 6-8 cups sifted flour
  • 6 tablespoons melted butter
  • ½ teaspoon ground cinnamon
  • ½ cup brown sugar
  • ½ cup California Raisins
  • ½ chopped nuts
  • ½ cup powdered sugar mixed with 2-4 tablespoons water or milk


  1. Dissolve yeast in warm water. Blend in milk, sugar, eggs, butter, salt, and potatoes. Add enough flour to make a soft dough; knead well. Place in greased bowl. Cover and let rise until doubled in bulk.
  2. Roll out dough in a rectangle about ¼ inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and chopped nuts. Roll up dough lengthwise and cut into ¾ inch slices. Place on greased cookie sheet. Cover and let rise until doubled in bulk.
  3. Bake in preheated 400° F oven for 20-30 minutes. Ice with powdered sugar mixture while still warm.