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Nut Free
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Vegetarian
Traditional Poppy Seed Pinwheel Cookies
You won’t find these at your regular grocery store! Poppy Seed Pinwheel Roll Cookies are semi-sweet, a little bit crunchy, soft and buttery. They are something between a poppy seed roll bun and a crunchy cookie.
Poppy seed pinwheel cookies are a classic pastry that are perfect for breakfast, brunch, or a sweet treat any time of day. This classic dessert is filled with a sweet poppy seed filling and has a unique texture that is a combination of a soft roll and a crunchy cookie.
These Poppy Seed Pinwheel Cookies are a favorite in my kitchen because you can find all of the ingredients for them in your own pantry. The sweet and nutty poppy seed center makes these pinwheel cookies just irresistible!
Table of Contents
Key Ingredients
Flour: This staple baking ingredient provides structure and texture to baked goods.
Dry yeast: Yeast is the ultimate leavening agent to use in making the dough to this sweet dessert rise.
Milk: Adds richness to the dough and moisture to the center with the poppy seed filling
Sugar: A sweetener that adds flavor and helps to activate the yeast.
Salt: Salt enhances the flavors of these pastry cookies.
Poppy seeds: small, nutty seeds that are commonly used in baking and cooking.
Butter: Butter adds richness and flavor to the poppy seed filling and the dough.
Find the full printable recipe with specific measurements below.
How to Make Traditional Poppy Seed Pinwheel Cookies
Make the poppy seed filling:
Place poppy seeds into a pot, add milk, and bring to a boil. Turn the heat to low and simmer for an hour.
The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.
Remove the filling from the heat, and add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively, you can use a food processor for this. Let the filling cool down to room temperature.
Prepare the dough:
While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook.
Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.
Prepare the dough for baking:
Preheat the oven to 350F.
Roll the dough into 1/3 inch thick rectangle (about 20×12 inches).
Spread the filling evenly over the dough.
Roll up the dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2-inch thick rolls.
Place your buns on a parchment-lined baking sheet.
Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.
Enjoy!
Expert Tips:
- Make sure your dough is well-kneaded to ensure a fluffy and tender texture.
- Let the dough rise in a warm, draft-free place for best results.
- Serve the poppy seed buns warm with a dusting of powdered sugar for an extra special treat.
- Walnuts are a great alternative filling in this sweet dessert of pinwheel cookies.
Recipe FAQs
Yes, you sure can. I did. The poppy seed filling is great and flavorful, but a nut filling is a great substitute to poppy seeds for this recipe. But you can also buy a pre-made poppy seed filling. Use the following instructions to make a walnut filling: You will need 2 cups of walnuts, 1 egg white and 1 cup of sugar for a walnut filling. Just finely chop the nuts and mix with egg white and sugar. Use in the recipe the same way you would use the original poppy seed filling.
Yes, you can use instant yeast instead of dry yeast, but the rising time may be slightly different. Follow the instructions on the yeast package for best results.
More tasty cookie recipes you’ll enjoy:
- These Gluten-Free Chocolate Chip Cookies are a great dessert or snack option.
- It’s super easy to make 30 Minutes Soft Thumbprint Cookies with Jam at home.
- Create these traditional Oatmeal Cookies with raisins, they’re nut free and gluten free!
Check out these other sweet recipes
If you tried these Poppy Seed Pinwheel Cookies or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!
Equipment
- bowls
- rolling pin
- parchment paper
- pastry brush
Ingredients
Dough
- 4 cup flour
- 1 Tbsp dry yeast
- 1 cup milk, warm
- 3 Tbsp butter, melted
- 3 Tbsp sugar
- ½ tsp salt
- 1 ½ cup poppy seeds
- ½ cup sugar
- 1 ½ cup milk
- 4 Tbsp butter
Instructions
- Place poppy seeds into a pot, add milk and bring to boil. Turn the heat to low and simmer for an hour.1 ½ cup poppy seeds, 1 cup milk,
- While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook.4 cup flour, 1 Tbsp dry yeast, ½ tsp salt, ½ cup sugar, 1 ½ cup milk, 4 Tbsp butter
- Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.
- The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.
- Remove the filling from heat, add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively you can use a food processor for this. Let the filling cool down to room temperature.3 Tbsp butter,, 3 Tbsp sugar
- Preheat the oven to 350F.
- Roll the dough into 1/3 inch thick rectangle (about 20*12 inches).
- Spread the filling evenly over the dough.
- Roll up dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2 inch thick rolls.
- Place your buns on a parchment lined baking sheet.
- Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.
