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

1. Preheat oven to 400u0b0F. Grease a muffin sheet with non-stick cooking spray or line with paper liners and set aside.
2. In a small bowl, mix together the brown sugar and cinnamon and set aside.
3. 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.
4. 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.
5. 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.
6. 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.

pinwheels, bisquick, milk, butter, brown sugar, ground cinnamon, maplecoffee, milk, butter, salt, maple, coffee

Taken from www.epicurious.com/recipes/member/views/cinnamon-pinwheels-with-maple-coffee-icing-50182777 (may not work)