Butterscotch Pinwheels | Recipes

Butterscotch Pinwheels

(16) Ratings:
Prep Time:
Baking Time:
Makes:9 1” (2.5 cm) biscuits
Freezing:not recommended

The smell of these sweet, sticky and satisfying buns baking will have your family lining up by the oven.



1/2 cup 125 mL corn syrup
1/3 cup 75 mL packed brown sugar
3 tbsp 45 mL butter
1 tbsp 15 mL water
1/2 cup 125 mL chopped pecans


2 cups 500 mL Robin Hood® Original All Purpose Flour
4 tsp 20 mL baking powder
1 tsp 5 mL salt
1/2 cup 125 mL Crisco®  All Vegetable Shortening
1 cup plus 2 tbsp 280 mL milk


3 tbsp 45 mL butter, softened
1/3 cup 75 mL packed brown sugar
2 tsp 10 mL cinnamon


  1. Preheat oven to 400ºF (200ºC).
  2. Topping: Mix corn syrup, brown sugar, butter and water in 8" (2 L) square cake pan.
  3. Place in preheated oven for 5 minutes or until butter is melted. Remove from oven. Stir to combine ingredients. Sprinkle with pecans. Set aside.
  4. Dough: Combine flour, baking powder and salt in large mixing bowl. Cut in shortening with pastry blender until mixture resembles coarse meal.
  5. Add milk all at once and stir with fork until all ingredients are moistened and a soft dough is formed.
  6. Turn out onto floured surface. Round up and knead gently about 10 times. Roll out dough to a 9" (23 cm) square.
  7. Filling: Mix softened butter, brown sugar and cinnamon together well.
  8. Spread evenly over dough. Roll up in a jellyroll fashion. Cut into nine 1" (2.5 cm) slices with a sharp knife. Place in prepared pan.
  9. Bake in preheated oven for 23 to 25 minutes or until golden brown and centre biscuit is done. Invert pan onto waxed paper immediately. Let stand 5 minutes before removing pan.

Nutritional Information

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