Cinnamon Raisin Pinwheels

By LyndaLee

A feather light tea biscuit dough with swirls of cinnamon raisin filling.

Ingredients

• Filling:
• 2 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup golden or regular crisco shortening
• 1 cup milk
• 1/3 cup golden crisco shortening
• 3/4 cup lightly packed brown sugar
• 1 tablespoon cinnamon
• 1/2 cup raisins (or use chopped nuts)

Preparation

Step 1

Dough:
Combine flour, baking power and salt in a mixing bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles course meal. Add milk all at once to dry ingredients and stir with a folk until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12" square.
Filling:
Gently spread shortening over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evening on top. Roll up dough lightly like a jelly roll. Seal edge. Cut into twelve 1" pieces. Place in greased muffin tins. Bake at 425 degrees for 14-18 minutes. Remove from pan immediately. Serve warm.
Helpful Hint:
To kneed dough, gently press into dough with heels of hands. Fold dough over and give a quarter turn. Repeat process about 8 times to make a soft smooth dough. Use just enough flour on board to prevent dough from sticking as excess flour will make it tough and dry.
Extra rolls may be frozen.