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Thursday, June 10, 2010

Breakfast Pinwheels

2 1/4 cups Original Bisquick® mix
1/2 cup milk
1 tablespoon butter or margarine, softened
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
1/2 cup dried currants
1 tablespoon butter or margarine, melted
3/4 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk

Heat oven to 400°F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times. Press or roll dough into 11x8-inch rectangle. Spread dough with 1 tablespoon softened butter. In small bowl, mix granulated sugar, cinnamon, walnuts and currants; sprinkle over top of dough; press in slightly. Starting with an 11-inch side, roll up dough tightly; seal edge. Cut into 3/4-inch slices. Place slices on cookie sheet. Brush slices with 1 tablespoon melted butter. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet; cool 10 minutes. Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm.

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