Cinnamon Swirlies

I love cinnamon rolls and have about 5 different recipes - all wonderful, and all very time consuming. This is another Vegetarian Times find that I've adapted to fit my tastes. These are not so much a cinnamon roll but a cinnamon roll pastry, almost a cross between a cinnamon roll and a scone. Bryant dubbed them cinnamon swirlies and the name stuck. They are delicious and can be whipped up in under 30 minutes. Instant gratification - that's what I'm talking about.

3/4 c skim or low fat milk
2 tsp yeast
1 1/2 c all-purpose flour
1/2 c whole-wheat flour
1/4 c sugar
1 Tbs baking powder
1 1/2 tsp cinnamon, divided
1/4 tsp salt
4 Tbs butter, cut into small pieces
1/4 c brown sugar

Preheat the oven to 425 degrees. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in microwave for 30 seconds, until warm to the touch. Sprinkle with yeast and set aside.

Combine flours, white sugar, baking powder, 1/2 tsp cinnamon, and salt in bowl. Rob butter into flour mixture with fingers, or cut in with a pastry cutter, until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to a lightly-floured surface and press into a 12x6-inch rectangle.

Combine brown sugar and remaining cinnamon in a small bowl. Sprinkle over dough (it will seem like quite a lot of sugar, but use it all) and press in lightly with the palms of your hands. Gently roll dough lengthwise into log. Cut into 16 3/4-inch thick slices. Place on baking sheet and bake 12 to 15 minutes. Remove from oven and brush with glaze.

For the glaze combine 1/2 Tbs butter, 1 to 2 Tbs milk, 1 tsp lemon juice (optional) and 1/2 to 1 tsp vanilla. Add enough powder sugar to thicken, about 1/2 to 3/4 cup. It will seem rather thick, but will melt over the cinnamon swirlies. These are fabulous warm or cold.