Sweet Cream Cheese and Orange Marmalade Pinwheels are aesthetically pleasing (because pinwheels are effing whimsical!). More importantly, these breakfast (or dessert?) rolls are an insanely moist and sweet alternative take on traditional cinnamon rolls.
You will need:
2 packages ready-made crescent roll dough (or whatever pastry you are comfortable with!)
8 oz. package of cream cheese, nearing room temperature
1/4 cup brown sugar
1/4 cup granulated sugar
18 oz. jar of sweet orange marmalade
1/2 teaspoon ground cinnamon
Pinch of nutmeg
Preheat oven to 325 °F (about 160 °C).
1. Over a small bowl, push the orange marmalade through a sieve to remove orange slices.
2. Add 1/3 cup marmalade, cream cheese, brown sugar, granulated sugar, cinnamon, and just a pinch of nutmeg to bowl.
3. Beat mixture on high until ingredients are well-combined. Mixture will be lumpy.
4. Lay out one of the tubes of crescent dough, tugging at the sides to stretch the dough a bit wider. Be sure to close any cracks in the dough.
5. Spread mixture over dough. Be careful not to overdo this, as the filling will get everywhere when rolling.
6. Roll dough (starting from one of the two smaller edges) into a long pinwheel.
7. Using a sharp knife, cut pinwheels into one-inch segments. Work quickly as the moisture from the filling will cause dough to become limp.
8. Place the pinwheels, arranged in a circle, in 2 well-greased cake tins.
9. Repeat steps 4-8 for the second roll of dough.
10. Bake for 28-32 minutes at 325 °F (about 160 °C).
2 cups powdered sugar
3/4 cup marmalade
2 Tbsp. milk
1. Combine all ingredients, mixing on high until icing is smooth.
2. Ice the pinwheels while still warm.