Cinnamon Pinwheels - cooking recipe

Ingredients

1 c. butter
1 1/2 c. all-purpose flour
1/2 c. dairy sour cream
3 Tbsp. sugar
1 Tbsp. water
1 tsp. cinnamon

Preparation

Cut margarine into flour pastry blender.
Stir in sour cream; cover and refrigerate at least 8 hours.
Mix 3 tablespoons sugar and cinnamon.
Divide dough into halves.
Roll 1/2 into rectangle, 20 x 7-inches, on sugared, well floured cloth-covered board. Sprinkle half of sugar cinnamon mixture on top of rolled dough. Roll up tightly, beginning at small end.
Roll other half of dough into rectangle, 20 x 7-inches, sprinkling with remaining sugar cinnamon mixture.
Place loose end of roll on 7-inch side of rectangle; pinch edges to seal.
Continue to roll up tightly.
Wrap and refrigerate at least 1 hour, but no longer than 48 hours.
Heat oven to 350\u00b0.
Cut roll into 1/4-inch slices.
Place about 2 inches apart on ungreased sheet.
Mix 3 tablespoons sugar and the water; brush over cookies and bake 20 to 25 minutes.