Cinnamon Pinwheels

Directions

1. Cut butter or margarine into flour with pastry 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, wrap 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.

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Reviews (4)

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3

karataronno

Nov. 16, 2009

"I didn't care for these, they are crispy, but taste's too doughy. I won't make these again...." See more"

2

JILLYBUG

Dec. 16, 2009

"I love this recipe and have been making it every year for the past 5 years at least, maybe longer! Only thing that I do different is before baking I dredge the cookies in a cinnamon sugar mixture and ..." See morethen place a baking sheet. It gives the cinnamon flavor an extra kick!"

2

TEDIE

Dec. 17, 2003

"I made this cookie for a party. It was very festive looking and tasted great. It was a hit with us and well worth the effort...." See more"