Cinnapinwheels

Cinnapinwheels

Soften:

1/2 cup butter
3 oz Cream cheese

Cream in:

1 cup sugar

Mix in:

1 egg
1 1/2 tsp vanilla

Stir in slowly:

1 tsp baking powder
1/2 tsp salt
2 2/3 cup flour

Divide dough in two; scoop each half onto piece of plastic wrap. Wrap into disc shape, and refrigerate for 30 minutes. Roll one disc out at a time between pieces of wax paper to 1/2 inch thickness, approximately squaring dough into rectangle while rolling, unsticking with tiny sprinkles of flour if needed. Remove top wax paper after ensuring bottom wax paper is unstuck before next step.

Mix 4 tsp cinnamon with 1/2 cup sugar; divide mix in half. Melt 1 Tbsp butter for each rectangle. Spread melted butter over rolled-out dough, then sprinkle with not quite one half of the cinnamon-sugar mixture. Leave an uncoated 1/2 inch strip on a long edge, and roll from the opposite long edge carefully, using wax paper to help, and securing blank edge to finish roll. Use reserved bit of cinnamon-sugar mix to coat roll, leaving 1/4 cup cinnamon-sugar mix for second roll. Wrap roll with wax paper, and plastic wrap if storing for more than a day, refrigerate. Repeat with second disc, rolling out and coating, then rolling up. Refrigerate rolls for at least 1 hour, slice 1/2 inch cookies, bake on greased cookie sheet or parchment at 375 for 10-12 minutes, or until edges are firm.