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1
Lightly grease a 12 cup muffin tin (I've used cooking spray and shortening with equal success).
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2
Cream together butter and brown sugar in small bowl and place a generous teaspoon of mixture in each muffin cup. Set the rest aside.
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3
In a large bown mix together flour, baking powder and salt. Using a pastry blender, 2 knives or a fork incorporate shortening into flour until they're fully combined.
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4
Make a well in the center and gradually add milk, stirring with a fork until a moist dough forms.
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5
Turn dough out onto a floured surface and with a floured rolling pin roll as close as possible to a 30 x 30 cm (12 X 12 inch) square. Trim to form a square.
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6
Spread reserved brown sugar and butter mixture over top, reaching all 4 sides. An offset spatula works really well for this!
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7
Roll dough towards you and reposition seam side down. Slice in half, and then into quarters. Cut each quarter into 3 pinwheels, approx 1 inch each.
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8
Place 1 roll in each muffin cup, with the filling up.
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9
Bake in a preheated 425 oven for 12 minutes. I find they come out better when I turn my convection off so you may want to try that as well, if it applies. Keep an eye on them for the last couple of minutes -- you want to remove them from the oven while the sugar is still bubbling.
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10
Use a spoon to remove them to a rack to cool right away, before the sugar cools. I put waxed paper under the rack to make clean up easier.
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11
Enjoy!
