Thursday, February 9, 2012

Today's Dough: Sweet & Savory Pinwheel Rolls

Stir the dough ingredients together; place in a bowl, cover and refrigerate overnight.

The next day, roll out the dough and spread the filling over it. 

Roll from the long side - jelly-roll style - and cut into pieces.

Place on cookie sheets and let rise for an hour.

Bake and let cool a little bit - then dig in.

You can find all of the details on how to make these easy, no-knead rolls (with two kinds of fillings) at An Unrefined Vegan.


  1. They look great and delicious! Presume one could use cinnamon as a filling could one - the recipe looks like one I used to do when we could eat such things regularly and when the girls were at home and it was economic for us to produce! I seem to end up having to eat stuff as Peter gets bored easily and I hate wasting food! Thus, it's better not to get involved!!

  2. Yummy! I had not thought to add savory fillings. I have to try this recipe!


  3. These look so yummy! Your blog just makes me hungry. Savory fillings always appeal to me more.


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