BUTTERSCOTCH PINWHEELS

Butterscotch Pinwheels image

Provided by Leslie Criswell

Categories Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
2/3 cup milk
3 tablespoons butter or 3 tablespoons margarine, softened
1/2 cup firmly packed light brown sugar

Steps:

Combine flour, baking powder and salt; cut in shortening with a pastry blender until mixture resembles coarse meal.
Add milk, stirring until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead lightly 4 or 5 times.
Roll dough to a 12-inch square on a lightly floured surface.
Spread dough with butter; sprinkle with brown sugar.
Roll up jellyroll fashion; pinch seam to seal.
Cut into 12 (1-inch) slices.
Place cut side up in greased muffin pans.
Bake at 375ºF for 25 to 30 minutes or until golden brown.

Nutrition Facts : Calories 390.4, Fat 18.5, SaturatedFat 7.2, Cholesterol 19.1, Sodium 377.1, Carbohydrate 51.3, Fiber 1.1, Sugar 17.8, Protein 5.3