cinnamon pinwheels

Ingredients

• Servings: 2
• 1 cup butter
• 1 1/2 cups all-purpose flour
• 1/2 cup sour cream
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons white sugar
• 1 tablespoon water

Recipe

• cut butter or margarine into flour with pastry blender. stir in sour cream. cover and refrigerate at least 8 hours.
• mix together 3 tablespoons sugar and the cinnamon. divide dough into halves.
• 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.
• 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.
• wrap and refrigerate at least 1 hour but no longer than 48 hours.
• preheat oven to 350 degrees f (175 degrees c).
• 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.