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Cinnamon Pinwheels with Maple-Coffee Icing


2 cups Bisquick

2/3 cup milk

4 tablespoons melted butter

1 cup packed brown sugar

2 teaspoons ground cinnamon

Maple-Coffee Icing

1/2 cup + 2 tablespoons powdered sugar

2 tablespoons milk

2 tablespoons melted butter

A pinch of salt

1/2 teaspoon maple extract

1 tablespoon strongly brewed coffee

Preheat oven to 400°F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside.

In a small bowl, mix together the brown sugar and cinnamon and set aside. 

Mix Bisquick and milk together with a wooden spoon until dough comes together, then turn dough onto a floured surface and knead for about 3-4 minutes. 

Roll dough into a large rectangle, 1/4-inch thick, and brush with melted butter. Sprinkle about 3/4 cup of the brown sugar mixture over the dough; sprinkle the remaining brown sugar mixture in the bottom of each muffin cup well.

Roll dough, jelly roll fashion, tucking in the ends so that the brown sugar stays inside; slice into 12 biscuits. Place cut-side down in muffin cups on top of the brown sugar. Bake for 10-12 minutes, or until a toothpick inserted into the middle comes out clean. Turn out of the pan onto waxed paper immediately. 

For the icing, mix together all the ingredients with a whisk until icing comes together. It should be thick, but too thick to pour. Depending on the consistency you want, you may want to add a tablespoon more or less of powdered sugar. Drizzle over the cinnamon rolls and serve warm.

Makes 12 pinwheels. 

Source: Cinnamon Pinwheels from The Illustrated Encyclopedia of American Cooking. Maple-Coffee Icing from The Pioneer Woman.

Printed From: Bakergirl