Cinnamon Pinwheels With Maple Coffee Icing Recipes
MAPLE CINNAMON PINWHEELS
These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it.
Provided by memoryart07
Categories Lunch/Snacks
Time 35m
Yield 44 cookies, 44 serving(s)
Number Of Ingredients 8
Steps:
- Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
- Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
- Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
- Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
- Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.
Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 41.1, Carbohydrate 11, Fiber 0.3, Sugar 4.2, Protein 1.1
CINNAMON-SUGAR PINWHEELS
Enjoy these delicious pinwheels made with Bisquick® mix and filled with walnuts and currant - perfect when you want breakfast to be ready in 40 minutes.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
- Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter.
- Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes.
- Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 32 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Pinwheel, Sodium 290 mg, Sugar 17 g, TransFat 1 g
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- Heat milk to about 95°F (35°C)– use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here’s what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Grease the bottom and sides of a 9×13 inch baking dish. Turn the risen dough out onto a lightly floured work surface, punch it down and, using a rolling pin, roll into a 12×18 inch rectangle. Make sure the dough is smooth and evenly thick.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and maple syrup together on medium-high speed until combined and creamy. Add the sugar and cinnamon, beating until combined. Spread the maple mixture all over the dough. Tightly roll up the dough to form an 18-inch-long log. Cut into 12 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls very tightly with aluminum foil (no rolls exposed– this dries out your dough!) and stick in the refrigerator for 8-12 hours.3
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