Cinnamon Pinwheels

Thank You So Much For Your Suggestion It Will Come In Handy When I Attempt To Make These...

the trick is to not completely chill the dough all the way thru. That way it wont crack. sprinkle the rolling board lightly with flour and the rolling pin too. and to roll up I used a metal food scrapper. super easy

I had the benefit of reading these comments first, but after that, these were fun and delicious. In addition to using egg and butter at room temp (so ingredients blend together better/more cohesively, which will help when assembling) michellancholy has the secret. Especially the part where she used the wax paper underneath to help roll up the dough, that was key...and go slowly!

These cookies are a real pain in the butt. HOWEVER, they taste amazing! The first time I made them it was an utter disaster, but I got so many requests for them that I decided to try it again. I made the following changes & the dough turned out much more manageable: Sift the four first and then spoon it into the measuring cup. Beat the sugar, butter & eggs until ridiculously fluffy. When dough is done, form it into 2 rectangles. Wrap them in wax paper and chill them for an hour. I then rolled the dough out while it was still smooshed between the 2 layers of wax paper. Then I peeled the top layer off, added half the cinnamon/ sugar. Then I rolled out the second rectangle, peeled the wax paper off the top, inverted that onto the other sugared half and then peeled off the wax paper from the top and added the remaining sugar/cinnamon. I then used the wax paper that was still sitting under the original layer of dough to help me roll the whole thing up. Chilled again and then sliced.

What a mess - the dough was impossible to work with. Cracked and crumbled as I tried to roll it, spilling all the cinnamon/sugar out onto the counter. Also, didn't realize the sugar/cinn. mix was for both halves of the dough and used it all on the first half. Poorly done. Will not try this one again.

Okay. Even though these were terribly difficult to roll out, I baked my misshapen cookies anyway. They do NOT look ANYTHING like the picture, but I have to confess, they are delicious. They look like Dr. Seuss made them (or perhaps a three-year-old child), but they taste fantastic. Still won't make the recipe again. The Chocolate-Peppermint version of the sugar cookie recipe turned out beautiful AND yummy.

I agree with lucygirl. I chilled my dough, so it was difficult to roll out - dry. It was difficult to roll up with the cinnamon mixture - they crumbles. When I baked them they did not look like the picture. It was almost as if there was too much flour - but I was very careful and did not use too much when rolling out. Did the successful bakers sift the flour?

These were a disaster for me. I didn't quite understand that the cinnamon sugar mix was to be split between both halves of cookie dough (mistake 1). The dough was way too brittle after I chilled it, and it just crumbled when I tried to slice it (mistake 2). The cookies looked nothing like the photo (mistake 3). I think the photo shows the two sheets of cookie dough layered on top of each other, which is NOT how the directions are written. They tasted okay, but I just can't imagine making these ever again!

These turned out beatifully and tasted great. It was a subtle flavor, almost like a shortbread, but good. Guests loved them and were impressed I made them myself.

Great recipe, they were a big hit - just make sure to roll out the dough quickly before it has too much time to soften up. Delicious and pretty!