Cinnamon Pinwheel Coffee Cake

Recipe by Chef Decadent1
READY IN: 35mins




  • 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.