Cinnamon Pinwheels

By melissawelch

Ingredients

• 1 cup margarine or butter
• 1 1/2 cups flour
• 1/2 dairy sour cream
• 3 Tablespoons Sugar
• 1 tsp Ground cinnamon
• 3 Tablespoons Sugar
• 1 Tablespoon water

Preparation

Step 1

Cut margarine into flour with pastry blender. Stir in sour cream. Cover and refrigerate at least 8 hours.

Mix 3 tablespoons sugar and the cinnamon. Divide dough into halves. Roll 1 half into rectangle, 20 x 7 inches, on sugared, well-floured cloth-covered board. Sprinkle with half of the sugar-cinnamon mixture. Roll up tightly, Begin at 7-inch. Roll other half of dough in to rectangle, 20x7 inches; sprinkle with remaining sugar-cinamon mixtrue. Place loose end of roll on 7 inch side of rectangle; pinch edge of dough into roll to seal. Wrap and refriderate at least 1 hour but no longer than 48 hours.

Heat oven to 350. Cut roll into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet. Mix 3 Tablespoons sugar and the water; brush over cookies. Bake until golden brown, 20 to 25 minutes.