Fresh Baked Cheddar Scallion Pinwheels Recipe

Activate yeast & mix dough

Stir warm water (about 105–115°F / 40–46°C) with the tablespoon of sugar in a small bowl. Sprinkle the instant yeast over the water and let sit 5 minutes until foamy. In a large mixing bowl whisk together the flour and salt. In a separate small bowl whisk the warm milk, melted butter and one large egg. When the yeast is foamy, pour the yeast mixture and the wet ingredients into the flour. Stir with a wooden spoon or a dough hook on low speed until combined.

Knead dough

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic, or continue kneading in a stand mixer with a dough hook for 4–6 minutes. The dough should be slightly tacky but not too sticky; add up to 1 tablespoon flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare filling

While dough rises, combine softened cream cheese, grated cheddar (reserve 2 tablespoons for sprinkling on top if desired), garlic powder, Dijon mustard, kosher salt and black pepper in a medium bowl. Mix until smooth and homogenous. Fold in the thinly sliced scallion whites and 2 tablespoons of the sliced scallion greens, reserving remaining green for garnish.

Roll out dough

When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick. Keep edges straight as possible for even rolling.

Spread filling

Evenly spread the cheese-scallion filling over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the reserved grated cheddar across the filling for extra cheesy pockets.

Roll into a log

Starting from the long edge opposite the open border, tightly roll the dough into a log so the seam is on the bottom. Press gently along the seam to seal. Chill the log in the refrigerator for 20–30 minutes to firm for cleaner slices (optional but recommended).

Slice pinwheels

Using a sharp serrated or chef's knife, trim the ends and slice the log into 1-inch thick pinwheels (should yield about 12–14 pinwheels). If dough resists and squashes, re-chill 10–15 minutes and try again.

Arrange for second rise

Place pinwheels on a parchment-lined baking sheet spaced about 1 inch apart. Cover loosely with lightly greased plastic wrap or a clean kitchen towel and let proof at room temperature for 25–30 minutes until slightly puffy.

Preheat oven & make egg wash

Preheat the oven to 375°F (190°C). In a small bowl beat the reserved egg for wash with 1 teaspoon cold water until uniform.

Egg wash & garnish

Brush the tops and edges of each pinwheel lightly with the egg wash. Sprinkle the coarse sea salt lightly over the tops and add the reserved grated cheddar if you didn't use it earlier. Scatter the remaining sliced scallion greens over the pinwheels for color and flavor.

Bake

Bake on the center rack for 16–20 minutes, rotating the pan halfway through, until pinwheels are golden brown and the cheese is bubbly. If you prefer a deeper color, broil 30–60 seconds at the end while watching closely.

Cool & serve

Remove from oven and let cool on the baking sheet 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. These are best the same day but can be reheated in a 325°F (160°C) oven for 8–10 minutes to refresh.