Ingredients
Scale
- 2 slices sandwich bread
- 1 tablespoon butter
- 1/4 teaspoon cinnamon
- Maple syrup or honey, for dipping
Instructions
- Place the bread on a cutting board. Using a sharp or serrated knife, carefully cut off the crusts while keeping each crust in one long piece.
- Starting at one end of the bread, roll it tightly into a pinwheel and secure it with a long stick or toothpick. Repeat with the second slice.
- Melt the butter in a medium sauté pan over medium heat. Sprinkle the cinnamon into the pan where the pinwheels will cook.
- Add the pinwheels and cook for about 2 minutes on each side, turning as needed, until golden and lightly crisp.
- Remove the sticks or toothpicks before serving.
- Serve warm with maple syrup or honey for dipping.
Notes
- Roll tightly: A firm roll helps the pinwheels hold their shape while cooking.
- Secure carefully: If using toothpicks or skewers during cooking, always remove them before serving, especially when serving young children.
- Use soft bread: Fresh, soft sandwich bread is easiest to roll without cracking.
- For little ones: Cut the finished pinwheels into smaller bite-sized pieces and serve without toothpicks or skewers.
