Cinnamon Pinwheels Good Recipes

Friday, December 27, 2024

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Cinnamon Pinwheels

"Pretty, crisp and properly! A little extra paintings than some, however nicely well worth the effort."

Ingredients :

1 cup butter
1 half cups all-motive flour
half cup sour cream
3 tablespoons white sugar
1 teaspoon floor cinnamon
3 tablespoons white sugar
1 tablespoon water

Instructions :

Prep :	Cook : 12M	Ready in :

Cut butter or margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least eight hours.
Mix collectively three tablespoons sugar and the cinnamon. Divide dough into halves.
Roll 1 1/2 into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-included board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, starting at the 7 inch side.
Roll different half of of dough into a 20 x7 inch rectangle. Sprinkle with closing sugar-cinnamon aggregate. Place loose quit of roll on 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 as a minimum 1 hour but not than 48 hours.
Preheat oven to 350 levels F (one hundred seventy five ranges C).
Cut roll into 1/4 inch slices. (For simpler reducing, wrap a duration of thread around 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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