DOUGH
SETTING
CINNAMON PINWHEEL ROLLS
Use S
WEET
D
OUGH
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 light-
ly 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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