I don’t know about you, but cinnamon rolls are one of my favorite things. Warm, sweet, gooey, and comforting, what more do you need? Apparently, what you need is a nut butter version! At least, I did.
One of my first posts was a braided almond butter bread and it was delicious (Braided Almond Butter Bread). I was going to make that again, but I really wanted to make two flavors. I decided to use my cinnamon roll dough recipe and just cut the dough in half so I could make two kinds of pinwheels, chocolate and maple.
If you don’t have pastry flour, you can use all unbleached all purpose flour. Pastry flour is a low protein flour that helps create lighter, more delicate pastries. I like to blend in the whole wheat pastry flour because it adds some whole grains along with creating a smoother dough. I find it helps the dough roll out easier as well.
I recently got a nut butter blend to try out that has peanuts, Brazil nuts, hazelnuts, almonds, cashews, flax seeds, and sunflower seeds (phew, that’s a lot of stuff!). I have just been itching to use it in a gooey dessert. It also only has 1g of sugar per serving. If you are using a sweetened nut butter, then you can probably use less maple syrup to make the filling. Or not; it really depends on your taste and how sweet you want your pinwheels.
I used almonds in my chocolate hazelnut pinwheels mainly because that’s what was in the house. Pecans would have been my first choice (because they are my favorite). Raisins would do really well inside too. I think the next time I make these, I’m going to work in a layer of jelly on top of the plain nut butter before rolling them up. That way I will end up with PB&J pinwheels!
Happy baking, friends!
Nut Butter Pinwheels
- 1 cup warm vanilla almond milk
- 2 fake eggs (1 tablespoon Ener-G egg replacer + 1/4 cup water)
- 1/3 cup melted coconut oil
- 1/2 cup sugar
- 2 cups unbleached all purpose flour
- 2 1/2 cups whole wheat pastry flour
- 1 teaspoon salt
- 2 1/2 teaspoons yeast
- 1/2 cup chocolate hazelnut butter
- 1/4 cup chopped almonds
- 1/2 cup almond butter
- 3 tablespoons maple syrup
Gather together all of your ingredients.
In the bowl of your stand mixer or a large mixing bowl, add the warm almond milk, and allow to sit for 3 to 5 minutes.
While you wait for the yeast to activate, whisk together the flours and salt in a large mixing bowl. Set aside.
Add sugar, egg replacer, and oil to the yeast mixture and mix.
Add flour mixture to the sugar mixture and knead for 4 to 6 minutes, 10 minutes if kneading by hand. Dough will be smooth and dense.
Place dough into a greased bowl, cover, and set in a draft-free area. Allow to rise for 1 hour.
Ready the nut butters during this time. In a medium sized bowl, add the almond butter and the maple syrup. Mix until incorporated.
Lightly grease two 8×8 pans.
Cut the dough in half. Working with one half at a time, roll out the dough into a 9×15 inch rectangle.
Spread the chocolate hazelnut butter on the rectangle. Sprinkle the almonds around on top of the nut butter.
Time to roll it up! Place the dough so that one of the 9 inch/short ends is facing you. Roll the dough into a log the short way; it’ll stretch to about 12″ long as you roll.
Using your bench knife or a serrated knife, slice the log into 9 pieces. Arrange the rolls into one of the prepared pans.
Repeat the rolling out process with the other half of the dough. Use the maple almond butter filling, roll up, and cut into 9 pieces. Arrange in the other prepared pan.
Cover and allow to rise for an hour. As you near the end of the rising time, preheat the oven to 350°F.
Bake for about 20 minutes. Remove from oven. Do your best to allow them to cool slightly before digging in!
Yield: 18 pinwheels