Cinnamon-Orange Pinwheels

Pittman & Davis

Cinnamon and oranges are as old the remote antiquity and both are considered a gift fit for the royalty. Cinnamon is an aromatic spice used mainly as a condiment and flavoring additive to numerous cuisines, decadent desserts, teas, and savory dishes. It originated in Sri Lanka, Bangladesh, and Myanmar. Oranges, on the other hand, are native to Southeast Asia, mainly China and Northeastern India. They are popular for their sweet taste, refreshing flavor, and juicy pulp. Oranges can be eaten fresh, juiced, or used to make marmalade, sauces, beverages, and other dishes.


  • In ancient times Cinnamon was quite expensive and exclusively used by kings and nobles. Imagine having to pay an amount equal to 50 months of labor for just one pound of cinnamon!
  • Oranges are considered to be a symbol of good luck and are often used as decorations during New Year. They are commonly exchanged among friends, relatives, and acquaintances. If you want to extend your wishes for fertility, make sure to leave the stem and leaves attached to the orange fruit.

How to make Cinnamon-Orange Pinwheels

Active Time: 25 mins

Ready In: 3 hrs

Yields: 18 servings


  • 2 pkg. rapid-rise yeast (about 4 1/2 tsp.)
  • 1/3 cup warm water (100°F to 110°F)
  • 1/2 cup sugar
  • 1/2 cup 2% reduced-fat milk
  • 1/2 cup unsalted butter, melted
  • 3 tablespoons plus 1 teaspoon grated orange rind, divided
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg yolks
  • 16 ounces white whole-wheat flour (about 4 cups)
  • 1 teaspoon salt
  • Cooking spray
  • 2/3 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons fresh Pittman & Davis Squeezed Navel Orange juice


  1. Dissolve yeast in 1/3 cup water in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes or until foamy. Add granulated sugar, milk, butter, 2 tablespoons rind, vanilla, eggs, and egg yolks; beat at low speed 1 minute.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and salt in a bowl. Add half of flour mixture to milk mixture, and beat at low speed until combined, scraping down sides of bowl with spatula as needed. Remove paddle attachment; insert dough hook. Add remaining half of flour mixture; beat at medium-low speed for 5 minutes (dough will be soft and sticky).
  3. Turn dough out onto a well-floured work surface; knead 2 to 3 minutes or until smooth. Shape dough into a ball. Place in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°F), free from drafts, for 1 hour and 30 minutes or until doubled in size.
  4. Coat 2 (8-inch) square baking dishes with cooking spray. Combine 1 tablespoon rind, brown sugar, and cinnamon in a bowl. Turn dough out onto a well-floured work surface. Gently press dough into an 18- x 8-inch rectangle; sprinkle with brown sugar mixture. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal. Cut dough into 18 (1-inch) slices using a serrated knife. Place 9 slices, cut side up, in each of the prepared pans. Cover; let rise 45 minutes.
  5. Preheat oven to 350°F.
  6. Uncover dough. Bake in preheated oven for 17 minutes. Cool rolls slightly, or follow freezing instructions.
  7. Combine remaining 1 teaspoon rind, powdered sugar, and orange juice in a bowl, stirring with a whisk. Spoon icing evenly over both pans.
  8. How to Reheat: Remove plastic wrap. Bake in foil at 350°F for 25 minutes. Remove foil. Prepare icing as directed in step 7, halving the amount if icing just one pan.

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