Let Me Tell You About My Apple Butter Pinwheels (and Disaster #1)
You know those recipes you fall back on when you need a little edible hug? Apple Butter Pinwheels are totally one of mine. The first time I made these, I was maybe fourteen—just tall enough to see over my Nana’s countertop, and just stubborn enough to insist on rolling the dough myself. (Spoiler: it looked like a flattened bike tire, but still tasted amazing.) And yes, there was flour on everything, including the dog. Every fall since, these have become kind of a ritual for me. Besides, who can resist warm, spiced apples swirled up in buttery pastry… and maybe a little powdered sugar dusted on for good measure? Not me, that’s for sure.
Why You’ll Love This (Even If You’re Easily Distracted Like Me)
I make these when I’m craving something cozy, but not up for a big project. My family goes crazy for them because, I swear, the whole house starts to smell like an orchard in October. My partner will beg for a batch whenever they spot apple butter in the fridge (which is more often than I’d like to admit). Honestly, a friend once called them “cheater cinnamon rolls” but—let’s be real—less drama, more reward. There are days when the dough sticks, or the filling leaks everywhere, but I just sort of push it back together and bake on faith. Works every time.
What You’ll Need (And What I Swap Out When I’ve Run Out…)
- 2 cups all-purpose flour (I’ve used whole wheat in a pinch; it adds a slight nuttiness)
- 2 tbsp sugar (though I once forgot it, and they were still great)
- 2 tsp baking powder
- 1/2 tsp salt (my gran always insisted on sea salt, but table salt does the trick)
- 1/2 cup cold unsalted butter (Honestly? Salted works if it’s what you have. Just reduce the added salt a smidge.)
- 2/3 cup milk (I’ve been known to use oat milk on occasion—tastes fine, promise)
- 1 cup apple butter (Homemade is magic, but the supermarket jar is totally fine. I like this recipe from Simply Recipes if you want to go full Martha.)
- 1 tsp ground cinnamon
- (Optional) 1/4 cup chopped pecans or walnuts if you like a bit of crunch
How I Actually Make Apple Butter Pinwheels
- Prep the oven. Heat it up to 400°F (200°C)—and yes, I always forget to do this until my hands are covered in flour. Grease a baking sheet or line with parchment. Both work. If you forget and have to scrub caramelized apple butter off a pan later, well, join the club.
- Make the dough. In a big-ish bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or just your fingers. (I gave up halfway once and used two butter knives criss-cross, which kinda worked—awkward, but fine.) Add milk slowly, stirring till it just comes together. Don’t overmix! Should look a bit ragged. Grab a swig of tea or coffee here.
- Roll it out. On a floured surface, roll the dough into a rectangle, about 1/4 inch thick—think of a sheet of printer paper, but, like, edible. Sometimes it looks a little wild at the edges. Doesn’t matter. Patch it, smoosh it, who cares.
- Spread the apple butter. Slather the apple butter over the dough (leave about 1/2 inch at the edge). Sprinkle cinnamon everywhere, then top with nuts if you’re feeling fancy. I don’t always, but it feels extra autumn-y when I do.
- Roll it up. This is where I usually sneak a taste— if you haven’t licked the spoon, you’re doing it wrong. Roll the dough up (from the long side) into a log. Yeah, some filling squirts out, but that’s just a bonus snack.
- Slice and bake. Cut the log into, oh, 1-inch pinwheels. Place ’em cut side up on your pan. Bake for 15-18 minutes until golden and your kitchen smells like apples and hugs. Sometimes I underbake a bit because I like them still gooey in the middle, but you do you!
- Optional: Dust with powdered sugar or a little glaze when coolish. I say wait until they’re just warm, since the sugar melts right in that way.
If You Want My Real-Life Notes…
- Actually, I find they slice way better if I chill the log for 10 minutes first, but I rarely have the patience.
- The end pieces might look a bit odd—slightly squished or lopsided—but those are the ones I eat in the kitchen so nobody else sees.
- Once I forgot to dust with flour before rolling and it stuck everywhere. Never again. That’s my motto now. Maybe.
Variations I’ve Tried (Some Worked, Some Not So Much…)
- Cranberry Apple Butter swirl—pretty festive, though a little too tart for my taste (but might be your jam?)
- With cream cheese spread under the apple butter… okay, this was dreamy
- I tried adding chocolate chips once, but honestly, it didn’t mesh—felt like inviting chocolate to a tea party where it didn’t belong
- Subbing pumpkin butter is great if you want a little more autumn-in-your-face
What You’ll Need—But Don’t Freak Out If You’re Missing One
- Mixing bowl
- Rolling pin (in a jam, a well-washed wine bottle works. Seriously. Desperate times, mate.)
- Baking sheet
- Parchment paper makes cleanup less of a headache, but it’s optional<
- Sharp knife or even dental floss for slicing the log (I know, sounds odd, but it works amazingly—just don’t use minty floss!)
How to Store ’Em (But Good Luck With That)
Okay, technically these should go in an airtight container at room temperature for a day; fridge for up to 3 days. I think they taste even better the next day—slightly chewier, in my opinion. That said, in my house, they’re usually gone within twelve hours so I rarely get to test that theory. If you make a double batch, you might actually have leftovers. Maybe.
Here’s How I Serve ’Em (Plus A Family Argument)
I usually pile them into a big bowl and set them out with coffee for a lazy weekend breakfast. Sometimes I warm them up and add a little vanilla ice cream (to much debate in my family: some say “sacrilege,” I say “who cares, yum!”). My niece loves dunking them in hot chocolate, though, so you do you.
Things I’ve Learned The Hard Way (Pro Tips, Kinda)
- I once tried to rush rolling the dough out while it was still sticky—big mistake. Chill it for a few, or suffer the consequences.
- Don’t overbake unless you like hockey pucks instead of pastries. Keep an eye out that last minute or two.
- If you use a store-bought dough, go a little easier on the apple butter—it leaks out faster than you’d think (trust me; I’ve mopped out the oven more than once).
Your Questions (Actually Asked or Imaginatively Guessed)
- Can I use store-bought pastry dough instead? Totally. Puff pastry, crescent roll dough, even pizza dough (weirdly good). Just roll it a bit thinner.
- Are they okay for breakfast? Absolutely! Actually, my favorite time to eat them. (Dessert’s good too. Snacktime? Midnight fridge run? Yes to all.)
- What if I don’t have apple butter? No sweat. Try thick applesauce mixed with a splash of maple syrup and extra cinnamon. Or, if the apple urge hits hard, you could even make your own using this guide on Food52 (super easy, just toss stuff in a pot and ignore it overnight).
- Can I freeze these? You can, but I find they get a tad dry when reheated. Wrap them well and maybe zap them in the microwave with a damp paper towel if you do.
- What did you mean by ‘ragged dough’? Just that it looks a bit rough, kinda shabby, not smoothed out like play-dough. Perfectly fine. Imperfect is the goal here.
And just to go off on a tangent—if you ever happen to be near an orchard in autumn, do yourself a favor and pick up a jar of their homemade apple butter; it beats anything from the store, hands down. Oh, and don’t try to substitute apple jelly, I did once, and it looked (and tasted) like a sticky science experiment gone wrong.
