Cinnamon Pinwheels Recipes

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
• Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
• Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
• Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.

Steps:

• Brush the dough with melted butter, dust it generously with cinnamon sugar, then roll it up like a jelly roll and cut it into 1/2-inch slices. Put on a baking sheet cut side down. Bake the slices in a preheated 350°F oven until golden, 15 to 18 minutes.

Steps:

• Dough:.
• Combine flour, baking powder and salt in a mixing bowl.
• Cut in shortening until mixture resembles coarse meal.
• Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed.
• Turn dough out onto lightly floured surface and knead gently for 8-10 minutes.
• Roll out to a 12" square.
• Filling:.
• Gently spread shortening over dough.
• Combine brown sugar, cinnamon, and raisins and sprinkle evenly on top.
• Roll up dough like a jelly-roll and seal edge.
• Cut into about 12 -1" pieces.
• Place into greased muffin tins.
• Bake @ 425* for 14-18 minutes.
• Remove from pan and serve.

Steps:

• Allow cream cheese and 1/2 cup butter to soften, then blend together.
• Stir in egg yolk and flour, mix well.
• Cover bowl and chill 30 minutes.
• Heat oven to 350 degrees.
• Divide dough in half and roll very thin.
• Brush with 2 Tbsp melted butter.
• Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
• Roll up like a jelly roll.
• Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
• Repeat other half.
• Bake 15 minutes or till golden brown.
• Cool on wire rack, then sprinkle with powdered sugar.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks and sour cream. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 2 hours or until easy to handle., In a small bowl, mix walnuts, sugar and cinnamon. On a lightly floured surface, roll each portion of dough into a 12x9-in. rectangle. Brush with egg white; sprinkle each with half of the walnut mixture. Roll up jelly-roll style, starting with a long side. Wrap in plastic and refrigerate 1 hour or overnight., Preheat oven to 350 °. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until bottoms are golden brown. Remove to wire racks to cool.