CINNAMON PINWHEELS

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Cinnamon Pinwheels image

Pretty, crisp and good! A little more work than some, but well worth the effort.

Provided by Donna Startz

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 12

Number Of Ingredients 7

1 cup butter
1 ½ cups all-purpose flour
½ cup sour cream
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 tablespoons white sugar
1 tablespoon water

Steps:

  • 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.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 18.7 g, Cholesterol 44.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 11 g, Sodium 114.4 mg, Sugar 6.3 g

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