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Bake-Off® Contest 44, 2010
Berthold, North Dakota

Orange-Cherry-Almond Pinwheels

Start with a Pillsbury® refrigerated dough sheet layered with white baking chips, dried cherries and almonds, then slice and bake for easy breakfast rolls that taste like they're from a pastry shop!

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  • prep time 20 min
  • total time 1 hr 5 min
  • ingredients 13
  • servings 8
 

Ingredients

1/4
cup unsalted or salted butter, softened
1
tablespoon almond paste
1
egg
1/8
teaspoon ground nutmeg
1
tablespoon Pillsbury BEST® All Purpose Flour
1
can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup dried tart cherries
1/3
cup white baking chips
Grated peel of 1 large orange (about 1 tablespoon)
1/4
cup plus 1 tablespoon sliced almonds
1/2
cup powdered sugar
2
tablespoons whipping cream
1/8
teaspoon pure almond extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
  • 2 On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
  • 3 Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
  • 4 Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown.
  • 5 Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.
  • 1 In small bowl, beat butter, almond paste and egg with electric hand mixer until mixture is smooth. Beat in nutmeg and flour.
  • 2 On work surface, unroll dough sheet; press into 14x8-inch rectangle. Spread butter mixture over dough, leaving 1/2 inch of 1 short end uncovered. Sprinkle cherries, baking chips, 2 teaspoons of the orange peel and 1/4 cup almonds over butter mixture to edges of dough; press in lightly.
  • 3 Starting at short end covered with butter mixture, roll up dough. Pinch and press uncovered end into roll to seal. Reshape roll with hands. Wrap roll in waxed paper; refrigerate 30 minutes.
  • 4 Heat oven to 375°F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Using serrated knife, cut roll into 8 slices; place cut sides up and 3 inches apart on cookie sheet. Bake 13 to 17 minutes or until golden brown.
  • 5 Meanwhile, in small bowl, mix powdered sugar, cream and almond extract with spoon until smooth; spoon and spread over hot rolls on cookie sheet. Sprinkle with remaining 1 tablespoon almonds and 1 teaspoon orange peel. Remove from cookie sheet to cooling rack. Serve warm or cool.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll
Calories
300
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
240mg
240%;
Total Carbohydrate
35g
35%
(Dietary Fiber
1g
1%
  Sugars
22g
22%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011