When I was a kid, I wasn’t allowed to have sugary cereal. My Dad would say we could have whatever had less than 12 grams of sugar per serving or something like that. So you go into the store, and start looking at the sugar serving, and realize all the good stuff is way above that mark. I was crushed. I remember seeing these commercials for this mini cinnamon roll cereal and as a child, my mind was totally blown. How did they make cinnamon rolls so small? Do people with really tiny hands bake them? Where do they come from? Is this what magic is? Come to find out at the store, this cereal was like only made of sugar. I was so sad. No mini cinnamon rolls for me. This is why I am so excited for this recipe. These are my mini cinnamon rolls from my childhood, only these are made with pie dough. It’s pretty neat actually, because we are just not entering pie season, so you can make these cute little wheels with your left over pie trimmings. We paired our Cinnamon Sugar Pastry Wheels with vanilla frosting and our rhubarb raspberry cardamom jam, but you can dip them in almost anything and it will be delicious.
Cinnamon Sugar Pastry Wheels
1/2 cup granulated sugar
1 1/2 tablespoons cinnamon
1 recipe cream cheese pie dough
1/4 cup 1/2 stick unsalted butter, melted
1 orange, zested (optional)
1/2 cup (1 stick) unsalted butter
1 1/2 – 2 cups powdered sugar, sifted
3-4 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 recipe rhubarb raspberry and cardamom jam, or jam/jelly/preserve of your choice
1. Preheat oven to 400°F.
2. In a small bowl stir together the cinnamon and sugar. Set aside. Line a baking sheet with parchment and lightly spray with cooking spray (the cooking spray will help prevent the sugar from burning).
3. Make one recipe of cream cheese pie dough, wrap in plastic wrap and chill in the refrigerator.
4. After dough has chilled, roll out onto a lightly floured surface into a 9”x12” rectangle, about 1/8 inch thick.
5. Brush butter onto the surface of the dough and sprinkle with cinnamon- sugar.
6. Starting at one (12”) end, roll the dough in a tight spiral and place the log seam side down onto a cutting board. Place log in the refrigerator for about 30 minutes.
7. Once chilled slice 1/2 inch slices from the log and place cinnamon-sugar wheels into a baking sheet lined with parchment, about 1 inch apart.
8. Bake for 15 to 20 minutes or light brown and the sugar has begun to caramelize on top; check the bottoms halfway through to make sure the sugar isn’t burning on the bottom.
9. Allow to cook for about 7 minutes before serving with dipping sauces.
10. vanilla frosting: Using a stand mixer or hand mixer, cream butter until smooth. Scrape down sides of the bowl and begin adding sugar, 1/4 cup at a time until fully incorporated. Add cream and vanilla and continue to beat until smooth.