Pecan Pinwheels

• 1 cup heavy whipping cream
• 1 teaspoon white vinegar
• 1 package (1/4 ounce) active dry yeast
• 2 large egg yolks
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 1/2 cup finely chopped pecans
• 1/4 cup plus 2 tablespoons sugar, divided
• 1/4 cup packed brown sugar
• 2 tablespoons 2% milk
• 30 candied cherries, halved

1. Place cream in large bowl; let stand out at room temperature for 1 hour. Add vinegar; stir until thickened. Stir in yeast until dissolved; add the egg yolks. In a small bowl, combine flour and salt. Cut in butter. Gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic. Cover and refrigerate overnight.
2. In a small saucepan, combine the pecans, 1/4 cup sugar, brown sugar and milk. Cook and stir over medium heat for 3 minutes; set aside.
3. On a floured surface, roll each portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 3 in. apart on lightly greased
4. .
5. Cut through the dough from each corner of the square to within 1/2 in. of the center. Spoon 1/2 teaspoon of filling into the center of each square. Fold alternating points of the square to the center to form a pinwheel. Press a cherry half into the center of each. Sprinkle with remaining sugar.
6. Bake at 350u0b0 for 10-12 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.

heavy whipping cream, white vinegar, active dry yeast, egg yolks, flour, salt, cold butter, pecans, sugar, brown sugar, milk, candied cherries

Taken from www.tasteofhome.com/recipes/pecan-pinwheels/ (may not work)