how to make Cinnamon pinwheels

Ingredients:

2 Cups Plain Flour

4 teaspoons Baking Powder

1 teaspoon Salt

2 Tablespoons white sugar

 60g Butter

¾ - 1 Cup of Milk

filling

70-g Butter - Melted

⅓ Cup   soft brown sugar

1 Tablespoon Cinnamon

You don't need to put the 

Glaze on if you want it

Sweet put the glaze on

Glaze (Optional)

1 Cup icing sugar

½ teaspoon Vanilla

1-3 Tablespoons Water 

Yummy cinnamon pinwheels the taste is the best looks just perfected

Preheat Oven to 200C

Line a Roasting Dish or Baking Tray with cooking spray and baking paper and set aside

Sift flour, baking powder, salt and white sugar  into a medium bowl.

Add cold butter – cut into smallish pieces.

Using your fingers rub the butter into the flour mixture until it resembles coarse breadcrumbs and no large bits of butter are there.

Add almost all the milk at once, keeping a little aside in case. It should be soft and sticky, if a little dry looking add the remaining milk, stir in quickly, but be careful not to overstir (some say use a knife to "cut" in the milk)

Tip the dough onto a floured board or bench. Knead and fold 8 – 10 times, sprinkling flour as required.

Then roll out to a square about 30 x 30cm (12in)

Filling

Melt butter in a small bowl

Add to this the soft brown sugar and cinnamon and mix well. Using a pastry brush or knife spread butter & sugar mixture over the dough, leaving a small edge all the way around (alternatively brush the butter and add the combined sugar & cinnamon to it dry).

Roll carefully and tightly, and seal the edge with a little of the left over mixture.

Using a sharp knife slice the pinwheels between 1-2 cm thick and place in the prepared dish.

Bake for 10-15 minutes until golden brown and remove from the oven.

While cooking prepare the glaze.

Glaze

In a medium bowl, add the sifted  icing sugar and vanilla.

Add water a small amount at a time stirring well until you have a smooth but drizzle-able consistency.

Once the scones are removed from the oven, using a dessert spoon drizzle the glaze over the pinwheels back and forward until you have evenly covered them.

Serve still slightly warm.