Cinnamon Pinwheels

’Tis the season for yummy baked-goods and these cinnamon pinwheels are no exception. With the combination of cinnamon, butter, and organic Coconut Chia Granola, these will be a hit at any gathering (or time of day… say, your mid-morning snack?).

  • Serves 12 to 14 cookies
  • 1 hr 50 mins prep, 15 mins cook 2 hrs 5 mins total


Whole Wheat Pie Pastry:

  • ¾ cup whole wheat flour
  • ¼ cup all-purpose flour
  • 1 tbsp granulated sugar
  • Pinch salt
  • ⅓ cup cold unsalted butter, cut into cubes
  • 2 to 3 tbsp ice cold water

Cinnamon Pinwheels:


Whole Wheat Pie Pastry

  1. Whisk whole wheat flour with all-purpose flour, sugar and salt until well blended.
  2. Cut in butter with your fingertips until resembles a coarse meal.
  3. Drizzle in 2 tbsp ice water and stir with fork. Squeeze a small handful of pastry dough.
  4. If it does not hold together, add remaining ice water.
  5. Shape into a rectangle.
  6. Wrap well.
  7. Refrigerate for at least 1 hour or up to 2 days.

Cinnamon Pinwheels

  1. Line a large baking sheet with parchment; set aside.
  2. Roll out pastry on a lightly floured surface to 1/8-inch thickness into an 8×11-inch rectangle, trimming edges as needed.
  3. Stir sugar, cinnamon and granola with melted butter until well combined.
  4. Sprinkle evenly over the pastry, leaving a 1/2-inch border on one end to seal the pastry.
  5. Roll up from the long side into a log shape.
  6. Cut into 1/2-inch slices.
  7. Transfer to prepared pan.
  8. Chill for 30 minutes.
  9. Preheat oven to 400°F.
  10. Arrange the rack to the lowest position in the oven.
  11. Bake until golden brown, about 15 to 18 minutes.
  12. Cool slightly before serving.
  13. Serve warm or room temperature.