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Traditional Poppy Seed Pinwheel Cookies

You won’t find these at your regular grocery store! Poppy Seed Pinwheel Roll Cookies are semi-sweet, a little bit crunchy, soft and buttery. They are something between a poppy seed roll bun and a crunchy cookie.

A stack of pinwheel cookies on a white towel surrounded by more pinwheel cookies.

Poppy seed pinwheel cookies are a classic pastry that are perfect for breakfast, brunch, or a sweet treat any time of day. This classic dessert is filled with a sweet poppy seed filling and has a unique texture that is a combination of a soft roll and a crunchy cookie.

These Poppy Seed Pinwheel Cookies are a favorite in my kitchen because you can find all of the ingredients for them in your own pantry. The sweet and nutty poppy seed center makes these pinwheel cookies just irresistible

Key Ingredients

Poppy seed pinwheel cookies ingredients with labels butter, yeast, salt, poppy seeds, sugar, flour and milk.

Flour: This staple baking ingredient provides structure and texture to baked goods.

Dry yeast: Yeast is the ultimate leavening agent to use in making the dough to this sweet dessert rise.

Milk: Adds richness to the dough and moisture to the center with the poppy seed filling

Sugar: A sweetener that adds flavor and helps to activate the yeast.

Salt: Salt enhances the flavors of these pastry cookies.

Poppy seeds: small, nutty seeds that are commonly used in baking and cooking.

Butter: Butter adds richness and flavor to the poppy seed filling and the dough.

Find the full printable recipe with specific measurements below.

How to Make Traditional Poppy Seed Pinwheel Cookies

Make the poppy seed filling:

Place poppy seeds into a pot, add milk, and bring to a boil. Turn the heat to low and simmer for an hour. 

Poppy seeds with milk in a small silver pot.

The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.

 Remove the filling from the heat, and add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively, you can use a food processor for this. Let the filling cool down to room temperature.

A pot of poppy seed filling with butter and sugar on a wooden cutting board.

Prepare the dough:

While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook.

Ingredients for pinwheel cookie dough in a white bowl.

Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.

Pinwheel cookie dough in a white bowl covered with plastic wrap.

Prepare the dough for baking:

Preheat the oven to 350F.

Roll the dough into 1/3 inch thick rectangle (about 20×12 inches).

Spread the filling evenly over the dough.

Dough for pinwheel cookies rolled out in a rectangle with poppy seed filling spread all over on a wooden cutting board.

Roll up the dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2-inch thick rolls.

Place your buns on a parchment-lined baking sheet.

A collage of a roll of dough on a cutting board and a baking sheet with rolled poppy seed cookies ready to bake

Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.

A baking sheet with poppy seed cookies brushed with egg and a baking sheet with baked poppy seed cookies.

Enjoy!

Expert Tips: 

  • Make sure your dough is well-kneaded to ensure a fluffy and tender texture.
  • Let the dough rise in a warm, draft-free place for best results.
  • Serve the poppy seed buns warm with a dusting of powdered sugar for an extra special treat.
  • Walnuts are a great alternative filling in this sweet dessert of pinwheel cookies.

Recipe FAQs 

Can I use a different type of filling for these buns?

Yes, you sure can. I did. The poppy seed filling is great and flavorful, but a nut filling is a great substitute to poppy seeds for this recipe. But you can also buy a pre-made poppy seed filling. Use the following instructions to make a walnut filling: You will need 2 cups of walnuts, 1 egg white and 1 cup of sugar for a walnut filling. Just finely chop the nuts and mix with egg white and sugar. Use in the recipe the same way you would use the original poppy seed filling.

Can I use instant yeast instead of dry yeast?

Yes, you can use instant yeast instead of dry yeast, but the rising time may be slightly different. Follow the instructions on the yeast package for best results.

Pinwheel cookies on a white plate topped with powdered sugar.

More tasty cookie recipes you’ll enjoy:

Check out these other sweet recipes

If you tried these Poppy Seed Pinwheel Cookies or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!

baked pinwheel cookies on a white towel.

Traditional Poppy Seed Pinwheel Cookies

5 from 1 vote
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Course: brunch, Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 3 hours
Servings12
Calories: 352kcal
Author: Marina Rizhkov

Equipment

Ingredients

Dough

  • 4 cup flour
  • 1 Tbsp dry yeast
  • 1 cup milk, warm
  • 3 Tbsp butter, melted
  • 3 Tbsp sugar
  • ½ tsp salt
  • 1 ½ cup poppy seeds
  • ½ cup sugar
  • 1 ½ cup milk
  • 4 Tbsp butter

Instructions

  • Place poppy seeds into a pot, add milk and bring to boil. Turn the heat to low and simmer for an hour.
    1 ½ cup poppy seeds, 1 cup milk,
    poppy seeds and milk cooking in a silver pot.
  • While the filling is cooking, prepare the dough. Mix the flour and yeast in a large bowl. Add the rest of the ingredients and knead until the dough is smooth and elastic. Takes about 5 min. You can also use a food processor with a dough hook.
    4 cup flour, 1 Tbsp dry yeast, ½ tsp salt, ½ cup sugar, 1 ½ cup milk, 4 Tbsp butter
    dough ingredients in a white bowl.
  • Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.
    pinwheel cookie dough round in a white bowl with plastic wrap over the top.
  • The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.
    poppy seed cookie filling cooked in a silver pot.
  • Remove the filling from heat, add the butter and sugar. Process with a stick blender, to break the seeds. Alternatively you can use a food processor for this. Let the filling cool down to room temperature.
    3 Tbsp butter,, 3 Tbsp sugar
    poppy seeds sugar and butter in a pot on a wooden board with an immersion blender on the side.
  • Preheat the oven to 350F.
  • Roll the dough into 1/3 inch  thick rectangle (about 20*12 inches).
  • Spread the filling evenly over the dough.
    dough spread out on a wooden board with poppy seed filling spread out on top.
  • Roll up dough, beginning on the long (wide) edge. Pinch the seam to seal at the end of rolling. Cut into 2 inch thick rolls.
    dough and filling rolled together on a wooden board.
  • Place your buns on a parchment lined baking sheet.
    pinwheel cookies on parchment paper on a cookie sheet ready to bake.
  • Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.
    poppy seed cookies baked on parchment paper on a baking tray.

Notes

Let the dough rise in a warm, draft-free place for best results.

Nutrition

Calories: 352kcal | Carbohydrates: 49g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 181mg | Potassium: 207mg | Fiber: 4g | Sugar: 14g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 3mg
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5 from 1 vote (1 rating without comment)

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