A Peanut Butter Pinwheel recipe requires a 16-ounce box of powdered sugar, 1 to 2 cups powdered sugar, 1/2 cup softened butter, 3 tablespoons milk, 1 teaspoon vanilla extract and 8 ounces of peanut butter.
Combine 16 ounces sugar, along with the butter, milk and vanilla in a mixing bowl, making sure that is has a stiff, dough-like appearance. Chill it for few minutes to prevent sticking. Divide the dough into 2 balls and roll each ball out to pie crust thickness. You can use wax paper, but be sure to sprinkle plenty of powdered sugar both over and under the dough to keep it from sticking. It is very important to minimize the stickiness of the dough, as that could lead to bits of wax paper sticking to the final product. The remaining bits of wax paper might then be accidentally baked into the pinwheels.
Heat the peanut butter on medium until it becomes runny and appears easily spreadable. Spread it evenly over rolled dough. Roll the dough into a log and sprinkle a little more powdered sugar on it, as that can help with stickiness. Chill for an hour and slice into quarter-sized pinwheels. Keep refrigerated at a cool level in order to retain freshness.