Iced Cinnamon Pinwheels

These quick and easy cinnamon pinwheels are absolutely delicious - if I do say so myself - and are best made a day before consumption.

Iced Cinnamon Pinwheels
Ingredients:
1 cup caster sugar
4 teaspoons ground cinnamon powder
500g puff pastry
1 beaten egg

Method:
Pre-heat oven to 180 degrees C

1. Grease a large, flat baking tray
2. Prepare and clean a work-surface by wiping and greasing
3. In a small bowl combine the sugar and cinnamon and then divide in half (placing half the mixture in one bowl and the other half in another bowl)
4. Now roll out your pastry into a square about 4cm in thickness and sprinkle evenly one of the bowls of cinnamon sugar onto the surface
5. Now roll out the pastry into a rectangle of about 2cm thickness pressing down so as the sugar goes into the pastry
6. Now baste the surface with the beaten egg (don't feel as though you must use all of it, if the mixture gets too wet and runny. Use enough so that the surface is lightly coated and there is no surface run-off)
7. Now evenly sprinkle the remainder of the sugar on top
8. Roll the pastry from one short end to the other
9. Glue the ends together with a brush of beaten egg then cut into thin slices and place on a baking tray
10. Place in the oven to cook for 20 minutes until golden and bubbling
11. Leave on the tray until cool before removing
12. You can decorate the pinwheels with glace icing by mixing around 50g of icing sugar with 2 teaspoons of warm water (adding more if needed) until the correct consistency is created and topping with a cherry