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Jewish Recipes --> Recipes --> Breakfast

Cinnamon Pinwheels
Recipe Ingredients:
  • 2 packages active dry or cake yeast
  • 2/3 cup warm water (110 F to 115 F)
  • 2 cups milk, scalded and cooled to luke warm
  • 1 1/3 cup sugar
  • 2 eggs, well beaten
  • 1/2 cup butter or shortening, softened
  • 2 teaspoons salt
  • 1 1/2 cups prepared Instant Mashed Idaho Potatoes, cold
  • 6-8 cups sifted flour
  • 6 tablespoons melted butter
  • 1/2 cup raisins
  • 1/2 chopped nuts
  • 1/2 cup brown sugar mixed with 2-4 tablespoons water
  • cinnamon
  1. Dissolve yeast in warm water. Blend in milk, sugar, eggs, butter, salt, and potatoes. Add enough flour to make a soft dough; knead well. Place in greased bowl. Cover and let rise until doubled in bulk. Roll out dough in a rectangle about 1/4 inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and/or chopped nuts. Roll up dough lengthwise and cut into 3/4 inch slices. Place on greased cookie sheet. Cover and let rise until doubled in bulk. Bake in preheated 400 F oven for 20-30 minutes.
  2. Ice with powdered sugar mixture while still warm.

Dairy, Breakfast, Dessert

Cooking Tips:   Using dental floss instead of a knife to cut rolled dough will prevent flattening of roll.

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods