Cinnamon Pinwheels


  • 2 packages active dry or cake yeast
  • 2/3 cup warm water (110° F to 115° F)
  • 2 cups milk, scalded and cooled to luke warm
  • 1 1/3 cup sugar
  • 2 eggs, well beaten
  • 1/2 cup butter or shortening, softened
  • 2 teaspoons salt
  • 1 1/2 cups prepared plain instant Idaho® mashed potatoes, cold
  • 6-8 cups sifted flour
  • 6 tablespoons melted butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup California Raisins
  • 1/2 chopped nuts
  • 1/2 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 1/4 inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and chopped nuts. Roll up dough lengthwise and cut into 3/4 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.
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Yield: Makes 3 dozen

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

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