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CINNAMON PINWHEEL ROLLS
Use
SWEET DOUGH
from small or 1/2 large batch. Mix 2/3 cup brown sugar,
2 tsp. cinnamon, and 1/4 cup softened butter or margarine together. On a lightly
floured surface roll dough into 12 x 9 inch (30 x 22 cm) rectangle. Spread mixture
on the dough. If desired, sprinkle 1/3 cup raisins OR chopped pecans over the top.
Roll up from the long side jelly-roll style; pinch edges together to seal. Cut into
12 slices and place cut side up in large greased muffin tins. Cover and let rise in
a warm place until almost doubled in size, about 30 – 40 minutes. Bake at 375°F
(190°C) for 20 minutes or until done. Remove and cool upside down.
V
ARIATION
: Substitute the following delicious filling for the filling above.
3 Tbsp. Sugar
1 Lemon rind, grated
1/4 cup Walnuts
3/4 cup Raisins
1 tsp. Cinnamon
2 Tbsp. Soft butter
PEANUT BUTTER SWIRLS
Use
S
WEET
D
OUGH
from small or 1/2 large batch. Mix 1/2 cup chunky peanut butter,
1/3 cup brown sugar and 3 Tbsp. milk together. Prepare dough as directed for
cinnamon rolls, substituting this filling. Continue as directed above.
Mix 1/2 tsp. cinnamon and 2 Tbsp. sugar together. When rolls are baked,
brush with 1 Tbsp. melted butter or margarine and sprinkle with cinnamon mixture.
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