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Treat yourself to these easy-to-make coffee cake rolls.

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  • 16 slices Ben’s® Xtra 100% Whole Wheat Bread

    1 cup (250 mL) butter, softened

    3/4 cup (175 mL) packed brown sugar

    2 tbsp (30 mL) ground cinnamon

    2 tbsp (30 mL) all-purpose flour

    3/4 tsp (4 mL) ground nutmeg

    Crumble Topping:

    1/4 cup (60 mL) all-purpose flour

    3 tbsp (45 mL) butter, melted

    3 tbsp (45 mL) packed brown sugar

    1/2 tsp (2 mL) ground cinnamon


Preheat oven to 350°F (180°C). Grease 8-inch (2 L) square baking pan; set aside.

Using electric mixer, beat together butter, brown sugar, cinnamon, flour and nutmeg until smooth; reserve 1/4 cup (60 mL). Spread remaining butter mixture evenly over bread slices; roll up. Cut each slice crosswise to make two pinwheels. Place seam side down in prepared pan; dollop reserved butter mixture over top of pinwheels.

Crumble Topping: Stir together flour, butter, brown sugar and cinnamon to make small crumbs. Sprinkle evenly over top of pinwheels, pressing to adhere.

Bake for 20 to 25 minutes or until golden and crisp. Let cool slightly; serve warm.

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