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  • Nut Free
  • Vegetarian

Crisp and Soft 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.


I wasn’t really sure on what to call these Crisp and Soft Poppy Seed Pinwheel Cookies. They are not quite a roll and not quite a crunchy soft cookie. They are some what like a Hungarian poppy seed roll, also made with a simple yeast dough, and filled with a poppy seeds filling.

Hungarian poppy seed cookies pinwheels

Just 6 Simple Ingredients

You most likely have all these pantry staple ingredients.

Flour – unbleached
Yeast – dry yeast. Don’t forget to keep yeast your refrigerator.
Milk– warm. I used whole milk, but 1% or 2$ will work too.
Butter – unsalted butter.
Sugar- fine cane sugar works best.
Salt– just a bit more than a pinch for flavor.

Hungarian poppy seed cookies pinwheels

Can I Substituted the Filling for These Poppy Seed Rolls?

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 here.

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.

Hungarian poppy seed cookies pinwheels

These pinwheel poppy seed cookies where a hit with my husband and boys, they ate the batch right away. Great cookie to add into the holiday cookie box for your friends or neighbors. Its defiantly not the type of cookie you would find at the store, and maybe not even a cafe, which makes it extra special.

Don’t let the time amount scare you, most of the time you are waiting for the dough to rise, or the cookies in the oven to bake. The ingredients are simple.

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Poppy Seed Rolls

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Course: brunch, Desserts
Allergy: Nut Free, Vegetarian
Total Time: 3 hours
Calories: 352kcal




  • 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


  • 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,
  • 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
  • Make a ball from the dough and place it in a greased bowl. Cover and let the dough rise for 1 hour.
  • The filling is ready when the milk has almost all evaporated and the seeds resemble wet sand.
  • 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
  • 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.
  • 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.
  • Place your buns on a parchment lined baking sheet.
  • Let them rise for 15 min, then brush with egg or melted butter and bake for 30 min.


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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