Cinnamon Sugar 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:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla until incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Remove half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap. Refrigerate both pieces of dough until firm, about 1 hour.
• Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle. Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges. Sprinkle the ground cinnamon and sanding sugar on top. Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets. Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool.

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:

• 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:

• 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:

• 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.