Eclectic Recipes » Cinnamon Pecan Pinwheels

Cinnamon Pecan Pinwheels


While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.

This recipe was developed for



Cinnamon Pecan Pinwheels



  • 1 packages (12 oz) Pillsbury refrigerated Big & Buttery crescent dinner rolls
  • 1/4 cup melted butter
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 1/2 chopped pecans


Preheat oven to 350°. Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.

Unroll crescent roll dough onto work surface. Press edges together so that the perforated parts of the dough stick together. You will have two sections of dough. Brush both dough pieces with butter, leaving approximately 1/2 inch on one of the long edges of the dough that does not hove butter. Make sure this edge stays clean so the dough will seal.

Sprinkle dough with brown sugar, cinnamon and chopped pecans over the melted butter. Roll the dough tightly and seal the edge. Using a serrated knife, slice each dough pinwheel into 16 equal slices. Place slices on cookie sheet 2 – 3 inches apart.

Bake at 350° for 12 – 17 minutes, or until golden brown. Serve warm.

7 Responses to “Cinnamon Pecan Pinwheels”

  1. Betty — June 26, 2015 @ 9:14 am

    Oh, these are lovely! My mom used to made them when I was little 🙂

  2. jake — June 30, 2015 @ 8:53 am

    this is a awesome post. keep going on….

  3. Naomi Williamson — July 1, 2015 @ 9:25 am

    Have you consider to add cinnamon?

  4. Kata Kata Bijak — July 3, 2015 @ 9:24 am

    Oh.. I’m very very hungry.. It’s my favorit meal

  5. Tasha — July 13, 2015 @ 8:45 pm

    These look like a perfect snack for me…

  6. Rachel — July 14, 2015 @ 12:45 pm

    It looks perfect!

  7. Macey Lewington — August 13, 2015 @ 6:42 am

    Nice recipe. I love Cinnamon Pinwheels, and i’ll try them!

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