Raspberry Orange Pinwheels

30 Rating(s): Rating(s):
Prep Time: 15 minutes
Baking Time: 17 minutes
Yield: 12 pinwheels
Freezing: excellent


  • Dough:
  • Cooking spray
  • 2 cups (500mL) Robin Hood® Original All Purpose Flour
  • 1 tbsp (15mL) baking powder
  • 1/2 tsp (2mL) salt
  • 2 tbsp (30mL) sugar
  • 1/2 cup (125mL) butter, cubed
  • 1 cup (250mL) milk
  • Additional flour for rolling
  • 6 tbsp (90mL) Smucker’s Pure Raspberry Jam
  • 1 tsp (5mL) orange zest
  • 1/4 cup (50mL) butter, softened
  • 1 tbsp (15mL) butter, melted


  1. Preheat oven to 425°F (220°C). Spray 12 muffin pans with non-stick cooking spray.
  2. Dough:
  3. Combine flour, baking powder, salt and sugar in medium bowl. Cut in butter until mixture resembles coarse peas. Add milk and stir until a soft dough forms.
  4. Turn out onto a well-floured surface. Knead until dough comes together. Roll out to 10” x 14” (25cm x 35cm) rectangle.
  5. Spread with ¼ cup (50mL) softened butter to within ¼” (0.5cm) of edges.
  6. Combine jam and orange zest in small bowl and spread evenly over butter. Roll up jelly roll style from the long end. Slice into12. Carefully pinch one end together to form a bottom. This could get messy!
  7. Place pinched side down in greased muffin tins. Brush with remaining 1 tbsp (15mL) melted butter.
  8. Bake in preheated oven, 14-16 minutes or until golden brown. Remove from oven and immediately remove from pans to cooling rack.