Cumin-Cheddar Pinwheel Rolls

Ingredients

• 1 (1-pound) loaf frozen whole wheat or white bread dough, thawed
• 1 1/2 teaspoons cumin seeds
• 1 cup (4 ounces) finely shredded sharp Cheddar cheese
• Butter-flavored cooking spray

Preparation

1. Thaw dough according to package directions.
2. Place dough on a lightly floured surface. Roll dough into a 14 x 8-inch rectangle. Sprinkle cumin seeds and cheese evenly over dough and press into dough lightly with hands. Roll dough, starting at long edge; pinch seam to seal. Cut dough crosswise into 12 equal slices (about 1 1/4 inches thick). Place rolls, cut sides down, 2 inches apart on a baking sheet lightly coated with cooking spray. Coat tops of rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
3. Preheat oven to 375°.
4. Bake at 375° for 18 minutes or until golden brown.