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Bacon-Cheese Pinwheel Rolls

Total Time

Prep: 30 min. + rising Bake: 25 min.


4 dozen

It's no wonder my husband adores these pinwheels. I got the original recipe from his mother. They taste great warm or cold and freeze well in plastic bags.
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  • 2 packages (1/4 ounce each) active dry yeast
  • 2 teaspoons plus 1/2 cup sugar, divided
  • 2 cups warm water (110° to 115°), divided
  • 1 cup warm milk (110° to 115°)
  • 2/3 cup butter, melted
  • 2 large eggs, lightly beaten
  • 2 teaspoons salt
  • 8-3/4 to 9-1/4 cups all-purpose flour
  • 1 pound sliced bacon, diced
  • 1/2 cup finely chopped onion
  • 4 cups shredded cheddar cheese


  1. In a large bowl, dissolve yeast and 2 teaspoons sugar in 1 cup warm water; let stand for 5 minutes. Add the milk, butter, eggs, salt, 7 cups flour and remaining water and sugar. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Set bacon aside. Cook onion in drippings until tender; set aside.
  4. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into a 15x10-in. rectangle. Sprinkle each with a fourth of the cheese, about 1/3 cup bacon and about 2 tablespoons onion.
  5. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place cut side down 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 30 minutes.
  6. Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks. Store in the refrigerator.

Nutrition Facts

1 each: 209 calories, 10g fat (5g saturated fat), 34mg cholesterol, 337mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 8g protein.

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