Food recipes
Cinnamon Pinwheels
Cinnamon Pinwheels Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched cream, sour, cultured sugars, granulated spices, cinnamon, ground sugars, granulated water, bottled, generic Directions:...
Cinnamon Pinwheels
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
Directions:
Cut butter or margarine into flour with pastry blender.
Stir in sour cream.
Cover and refrigerate at least 8 hours.
Mix together 3 tablespoons sugar and the cinnamon.
Divide dough into halves.
Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board.
Sprinkle with half of the sugar-cinnamon mixture.
Roll up tightly, beginning on the 7 inch side.
Roll other half of dough into a 20 x7 inch rectangle.
Sprinkle with remaining sugar-cinnamon mixture.
Place loose end of roll on the 7 inch side 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 but no longer than 48 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut roll into 1/4 inch slices.
(For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.)
Place about 2 inches apart on ungreased cookie sheet.
Mix 3 tablespoons sugar and the water; brush over cookies.
Bake until golden brown, 20-25 minutes.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
cream, sour, cultured
sugars, granulated
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
Directions:
Cut butter or margarine into flour with pastry blender.
Stir in sour cream.
Cover and refrigerate at least 8 hours.
Mix together 3 tablespoons sugar and the cinnamon.
Divide dough into halves.
Roll 1 half into rectangle, 20 x 7 inches, on a sugared, well-floured cloth-covered board.
Sprinkle with half of the sugar-cinnamon mixture.
Roll up tightly, beginning on the 7 inch side.
Roll other half of dough into a 20 x7 inch rectangle.
Sprinkle with remaining sugar-cinnamon mixture.
Place loose end of roll on the 7 inch side 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 but no longer than 48 hours.
Preheat oven to 350 degrees F (175 degrees C).
Cut roll into 1/4 inch slices.
(For easier cutting, wrap a length of thread around roll at 1/4 inch increments and pull tightly until slice is cut.)
Place about 2 inches apart on ungreased cookie sheet.
Mix 3 tablespoons sugar and the water; brush over cookies.
Bake until golden brown, 20-25 minutes.