Cinnamon Pinwheels with Maple-Coffee Icing

Pinwheels
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.
I would like to thank Baker Girl from the bottom of my heart for posting this scrumptious looking recipe.  This is definitely near the top of my try it list!
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Maple-Glazed Peanuts and Bacon

Recipe:  The Readhead, NYC

Yield:  About 3 cups

3 sliced very thick bacon

1 tablespoon thyme leaves, minced

1 tablespoon Kosher salt

¾ teaspoon Old Bay Seasoning

½ teaspoon cayenne pepper

½ teaspoon dry mustard

3 cups unsalted roasted peanuts (about 1 pound)

½ cup pure maple syrup

Preheat oven to 325°.  In a medium skillet, cook the bacon over moderate heat until crisp.  Transfer to paper towels to drain, then finely chop.  In a medium bowl, mix the thyme, salt, Old Bay, cayenne, and dry mustard.  Add the peanuts, maple syrup, and bacon and toss until the peanuts are evenly coated.  Scrape the nuts onto a parchment paper-lined baking sheet and roast for about 30 minutes, stirring once, until the maple syrup has thickened.  Let the peanuts cool completely, stirring frequently to break up any large clumps.  Transfer the peanuts to glass jars or a large bowl and serve.

A great big thanks to  Steve @ My Favorite Flavours for originally posting this.  Steve is one of my favorite food bloggers and although I have not personally tried this recipe, I have tried many of his others and I am sure this one will follow suit and  be deliciously awesome!

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