Cinnamon Pinwheels Good Recipes

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Thursday, June 2, 2011

Cinnamon Pinwheels

"Pretty, crisp and correct! A little extra paintings than some, but well worth the attempt."

Ingredients :

1 cup butter
1 1/2 cups all-motive flour
half of cup sour cream
three tablespoons white sugar
1 teaspoon floor cinnamon
three tablespoons white sugar
1 tablespoon water

Instructions :

Prep :	Cook : 12M	Ready in :

Cut butter or margarine into flour with pastry blender. Stir in bitter cream. Cover and refrigerate at least 8 hours.
Mix collectively 3 tablespoons sugar and the cinnamon. Divide dough into halves.
Roll 1 half of into rectangle, 20 x 7 inches, on a sugared, well-floured material-protected board. Sprinkle with half of of the sugar-cinnamon combination. Roll up tightly, starting at the 7 inch facet.
Roll different 1/2 of dough into a 20 x7 inch rectangle. Sprinkle with last sugar-cinnamon aggregate. Place unfastened end of roll at the 7 inch facet of the rectangle; pinch edges to seal. Continue to roll up tightly; pinching edges of dough into roll to seal.
Wrap and refrigerate at least 1 hour however not than 48 hours.
Preheat oven to 350 levels F (a hundred seventy five degrees C).
Cut roll into 1/4 inch slices. (For easier slicing, wrap a period of thread round roll at 1/4 inch increments and pull tightly till slice is cut.) Place about 2 inches apart on ungreased cookie sheet. Mix three tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20-25 minutes.

Notes :

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