Cinnamon Pinwheel Coffee Cake - cooking recipe

Ingredients

2/3 cup cinnamon spread
1/2 cup brown sugar
1 tablespoon water
12 maraschino cherries
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine
3/4 cup milk
1/2 cup walnuts

Preparation

In a small bowl, combine cinnamon spread(I use monarch cinnamon spread and it is located near the peanut butter and jam isle of the grocery store)combine with the brown sugar.
Place half of this mixture in a greased 8 inch square pan, blend in water. Bake at 375 for one minute or until cinnamon mixture has softened; blend well. Remove from oven.
Arrange cherry halves in rows on cinnamon mixture.
In a medium bowl combine dry ingredients. Cut in margarine with a pastry blender until mixture is crumbly. Stir in milk with a fork until it forms a dough. Place on a lightly floured surface and knead gently until smooth.
Roll into a 9X12 inch rectangle. Spread remaining cinnamon mixture and 1/2 cup chopped walnuts evenly over dough. Roll up jelly roll style from the long side. Cut into twelve 1-inch pieces. Place each pinwheel slice on top of each marashino cherry in baking pan.
Bake at 375 for 20 to 25 minutes or until lightly browned. Turn out, upside down, immediately onto a serving plate. Serve warm.