Cinnamon Pinwheels Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Cardamom | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| 1 cup firm butter or margarine, cut into pieces | ||
| Active dry yeast | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Salad oil | 3 Tablespoon | |
| Cinnamon filling | ||
| Sugar | ||
Directions
In a large mixing bowl, combine flour, salt, cardamom (if used), and the 2 tablespoons sugar.
With a pastry blender or 2 knives, cut butter into flour mixture until particles are about the size of peas.
Dissolve yeast in water; then stir in milk, egg, and oil.
With a fork, stir yeast mixture into flour mixture just until flour is moistened.
Cover tightly with plastic wrap and refrigerate until cold (about 2 hours).
Meanwhile, prepare cinnamon filling and set aside.
Turn dough out onto a lightly floured board; knead gently, 4 times only.
Roll out to an 11 by 18-inch rectangle, keeping sides straight.
Sprinkle filling evenly over surface to within 1/4 inch of each edge.
Starting with a long edge, roll up jelly roll style; pinch seam to seal.
Wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Cut filled and rolled dough crosswise into fourths; return 3 rolls to refrigerator.
Using a sharp knife, cut remaining portion into 1/2-inch-thick slices.
On a well-floured board, roll each slice out with a floured rolling pin into a circle about 5 inches in diameter, adding more flour as needed to prevent sticking.
Place circles close together on ungreased baking sheets and sprinkle generously with sugar.
Bake in a 350° oven for 15 minutes or until golden brown.
Transfer to racks and let cool.
Repeat with remaining dough.
Store airtight.
With a pastry blender or 2 knives, cut butter into flour mixture until particles are about the size of peas.
Dissolve yeast in water; then stir in milk, egg, and oil.
With a fork, stir yeast mixture into flour mixture just until flour is moistened.
Cover tightly with plastic wrap and refrigerate until cold (about 2 hours).
Meanwhile, prepare cinnamon filling and set aside.
Turn dough out onto a lightly floured board; knead gently, 4 times only.
Roll out to an 11 by 18-inch rectangle, keeping sides straight.
Sprinkle filling evenly over surface to within 1/4 inch of each edge.
Starting with a long edge, roll up jelly roll style; pinch seam to seal.
Wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Cut filled and rolled dough crosswise into fourths; return 3 rolls to refrigerator.
Using a sharp knife, cut remaining portion into 1/2-inch-thick slices.
On a well-floured board, roll each slice out with a floured rolling pin into a circle about 5 inches in diameter, adding more flour as needed to prevent sticking.
Place circles close together on ungreased baking sheets and sprinkle generously with sugar.
Bake in a 350° oven for 15 minutes or until golden brown.
Transfer to racks and let cool.
Repeat with remaining dough.
Store airtight.
Chef
