Cinnamon-Sugar Pinwheels

Ingredients

• 1 tablespoon butter melted
• 1 tablespoon butter softened
• 0.5 cup currants dried
• 0.3 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 cup milk 
• 1 tablespoon milk 
• 0.8 cup powdered sugar 
• 0.3 teaspoon vanilla 
• 0.5 cup walnut pieces finely chopped
• 2.3 cups frangelico 
• 2.3 cups frangelico 

Equipment

• bowl
• baking sheet
• baking paper
• oven

Directions

1. Heat oven to 400F. Line cookie sheet with parchment paper. In medium bowl, stir Bisquick mix and 1/2 cup milk until soft dough forms.
2. Place dough on surface generously sprinkled with Bisquick mix; roll in Bisquick mix to coat. Knead 5 times.
3. Press or roll dough into 11x8-inch rectangle.
4. Spread dough with 1 tablespoon 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.
5. Cut into 3/4-inch slices.
6. Place slices on cookie sheet.
7. Brush slices with 1 tablespoon melted butter.
8. Bake 8 to 10 minutes or until golden brown.
9. Remove from cookie sheet; cool 10 minutes.
10. Meanwhile, in small bowl, mix glaze ingredients, adding milk, 1 teaspoon at a time, until glaze is thin enough to drizzle.
11. Drizzle glaze over warm pinwheels.
12. Serve warm.