Can you use this technique to make pinwheels? I usually just make a regular yeast-risen dough (to double size after kneading, and again double size after making the wheels). I make a cinnamon, sugar, and butter mixture that I just spread on rolled out dough, which is then rolled up and cut into pinwheels. This seems like a great technique to get more butter into the rolls, and then just sprinkle cinnamon and sugar before rolling into wheels. Sorry for the lengthy question, folks.

• Reply