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Cherry Cranberry Pinwheels

Total Time

Prep: 1 hour + chilling Bake: 10 min./batch


4-1/2 dozen

Updated: Nov. 08, 2022
“With the combination of cranberries, cherries, orange zest and cinnamon, these festive cookies are as fragrant as they are flavorful,“ promises Deb Perry from Bluffton, Indiana.
Cherry Cranberry Pinwheels Recipe photo by Taste of Home
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  • 1-1/2 cups dried cranberries
  • 1 jar (10 ounces) cherry spreadable fruit
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • DOUGH:
  • 1/4 cup butter, softened
  • 1-1/4 cups sugar
  • 3 large egg whites, room temperature
  • 3 tablespoons canola oil
  • 2 tablespoons fat-free milk
  • 2 teaspoons vanilla extract
  • 1-1/2 teaspoons grated orange zest
  • 3-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda


  1. For filling, combine the first 4 ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
  2. For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange zest. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
  3. Divide dough in half. On a floured surface, roll 1 portion of dough into a 14x9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in waxed paper; refrigerate for at least 4 hours.
  4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool.

Nutrition Facts

1 cookie: 83 calories, 2g fat (1g saturated fat), 2mg cholesterol, 21mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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