One of the first things I ever attempted to make as a child were Peach Cinnamon Whirligigs. The recipe came from a well-worn pamphlet sandwiched between Mom's Betty Crocker cookbook and her recipe box. I admit that the first try took about two hours and involved lots of questions (I was probably eight at the time). I've since perfected the prep time and can now do it in about 15 minutes. This recipe works well as a breakfast or a dessert. The Bisquick yields a pleasantly crumbly cinnamon roll unlike the yeasty versions. If you have home canned fruit available, try that instead of store-bought. I always double the recipe since it disappears quickly.
Peach Cinnamon Whirligigs
2 28 oz. cans peaches with syrup
2 tbsp cornstarch
1 tsp cinnamon
1 tsp vanilla
1 1/3 cups Bisquick
2 tbsp sugar
1 tbsp butter, melted
1/3 cup milk
2 tbsp butter, softened
1/4 cup sugar
1 tsp cinnamon
1. Combine cornstarch and 1 tsp cinnamon in glass. Add enough water to dissolve the cornstarch (no more than 1/2 cup). In a medium saucepan, combine peaches (with syrup), cornstarch mixture and vanilla.
2. Cook, stirring constantly over medium heat until mixture thickens and boils. Boil and stir 1 minute.
3. Mix Bisquick, 2 tbsp sugar, 2 tbsp melted butter and milk to form soft dough. Gently smooth dough into a ball on well-floured board. Knead 8 to 10 times (add extra Bisquick or flour if it's too sticky).
4. Roll dough into 9-inch square. Spread with 2 tbsp softened butter. Mix 1/4 cup sugar and 1 tsp cinnamon. Sprinkle over dough. Roll up; seal well by pinching edges of dough.
5. Pour peach mixture into square 8x8 pan. Cut roll into 1-inch slices, place cut side up on hot peach mixture.
6. Bake at 425 degrees for 20-25 minutes. Serve warm with cream or ice cream.
Lessons learned: If your pan is more than half full when it goes into the oven, put a cookie sheet underneath the pan. Otherwise, you risk having to clean up the burned syrup from the bottom of your oven.