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Cinnamon Pinwheels

List of Ingredients




Got this recipe from Linda Tennesee at the recipe exchange

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup sour cream
3 tablespoons white sugar
1 teaspoon ground cinnamon
3 tablespoons white sugar
1 tablespoon water


1
Cut butter or margarine into flour with patry blender. Stir in sour cream.
Cover and refrigerate at least 8 hours.
2
Mix together 3 tablespoons sugar and the cinnamon. Divide dough into
halves.
3
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.
4
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.
5
Wrap and refrigerate at least 1 hour but no longer than 48 hours.
6
Preheat oven to 350 degrees F (175 degrees C).
7
Cut roll into 1/4 inch slices. (For easier cutting:wrapped 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.

Recipe