Cumin-Cheddar Pinwheel Rolls

These fun-shaped rolls feature the smooth nutty taste of cumin and the sharp bite of Cheddar.

Yield: 12 servings,(serving size: 1 roll)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Rise: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 144
  • Fat: 4.9g
  • Saturated fat: 2.0g
  • Protein: 6.4g
  • Carbohydrate: 19.7g
  • Cholesterol: 10mg
  • Iron: 1.6mg
  • Sodium: 269mg
  • Calories from fat: 30%
  • Fiber: 1.2g
  • Calcium: 79mg


  • 1 (1-pound) loaf frozen whole wheat or white bread dough, thawed
  • 1 1/2 teaspoons cumin seeds
  • 1 cup (4 ounces) finely shredded sharp Cheddar cheese
  • Butter-flavored cooking spray


  1. Thaw dough according to package directions.
  2. Place dough on a lightly floured surface. Roll dough into a 14 x 8-inch rectangle. Sprinkle cumin seeds and cheese evenly over dough and press into dough lightly with hands. Roll dough, starting at long edge; pinch seam to seal. Cut dough crosswise into 12 equal slices (about 1 1/4 inches thick). Place rolls, cut sides down, 2 inches apart on a baking sheet lightly coated with cooking spray. Coat tops of rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  3. Preheat oven to 375°.
  4. Bake at 375° for 18 minutes or until golden brown.
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