Cinnamon Pinwheel Coffee Cake
Invite your neighbour for a nice hot cup of coffee and serve this special treasure! This type of cinnamon sweetbread is just perfect with coffee! Great when you get the craving for a cinnamon bun but you prefer not to do all the work. Recipe from a lipton cookbook.Enjoy!!!
Ingredients
12 serv.Step-by-step instructions
- 1
In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar.
- 2
Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven.
- 3
Arrange cherry halves in rows on cinnamon mixture.
- 4
In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth.
- 5
Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan.
- 6
Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.
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