Cinnamon Pinwheels

Directions

1. 1
   Cut margarine into flour pastry blender.
2. 2
   Stir in sour cream; cover and refrigerate at least 8 hours.
3. 3
   Mix 3 tablespoons sugar and cinnamon.
4. 4
   Divide dough into halves.
5. 5
   Roll 1/2 into rectangle, 20 x 7-inches, on sugared, well floured cloth-covered board. Sprinkle half of sugar cinnamon mixture on top of rolled dough. Roll up tightly, beginning at small end.
6. 6
   Roll other half of dough into rectangle, 20 x 7-inches, sprinkling with remaining sugar cinnamon mixture.
7. 7
   Place loose end of roll on 7-inch side of rectangle; pinch edges to seal.
8. 8
   Continue to roll up tightly.
9. 9
   Wrap and refrigerate at least 1 hour, but no longer than 48 hours.
10. 10
    Heat oven to 350°.
11. 11
    Cut roll into 1/4-inch slices.
12. 12
    Place about 2 inches apart on ungreased sheet.
13. 13
    Mix 3 tablespoons sugar and the water; brush over cookies and bake 20 to 25 minutes.