Cranberry-Orange Pinwheels

Print PrintShare with Friends


May take a little longer to make but your family and friends are worth it. Chill dough at least 4 hours.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 1/2 cups granulated sugar
  • add   1 cup pecans
  • add   1 cup cranberries
  • add   1/4 cup packed brown sugar
  • add   1/2 teaspoon baking powder
  • add   1 cup butter
  • add   3 cups all-purpose flour
  • add   2 eggs
  • add   2 teaspoons finely shredded orange rind
  • add   1/2 teaspoon salt


  1. For filling, in a food processor bowl combine cranberries, pecans, and brown sugar.
  2. Cover; process until cranberries and nuts are finely chopped; set aside.
  3. In a large mixing bowl cream butter and sugar.
  4. Add baking powder, and salt.
  5. Beat until combined, scraping sides of bowl.
  6. Beat in eggs and orange peel until combined.
  7. Beat in flour.
  8. Divide dough in half.
  9. Cover and chill dough about 1 hour or until easy to handle.
  10. Roll half of the dough between pieces of waxed paper into a 10-inch square.
  11. Spread half of filling over dough square to within 1/2 inch of edges.
  12. Roll up dough.
  13. Moisten edges; pinch to seal.
  14. Wrap in waxed paper or plastic wrap.
  15. Repeat with remaining dough and filling.
  16. Chill for 4 to 24 hours.
  17. Cut rolls into 1/4-inch slices.
  18. Place slices 2 inches apart on an ungreased cookie sheet.
  19. Bake in a 375° oven for 8 to 10 minutes or until edges are firm and bottoms are lightly browned.
  20. Cool on a cookie sheet for 1 minute.
  21. Transfer to wire rack and let cool.