Breakfast Pinwheels

BREAKFAST PINWHEELS

Pinwheels:
2 1/4 cups Bisquick
1/2 cup milk
1 Tbsp. butter or margarine, softened
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/2 cup finely chopped walnuts
1/2 cup dried currants
1 Tbsp. butter or margarine, melted

Glaze:
3/4 cup powdered sugar
1/4 tsp. vanilla
1 Tbsp. milk

Heat oven to 400 degrees. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick and 1/2 cup milk until soft dough forms. Place dough on surface generously sprinkled with Bisquick; roll in Bisquick mix to coat. Knead 5 times. Press or roll dough into 11x8 inch rectangle. Spread dough with 1 Tbsp. 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 Tbsp. 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 tsp. at a time, until glaze is thin enough to drizzle. Drizzle glaze over warm pinwheels. Serve warm. Makes 12 pinwheels.