Snickerdoodle Pinwheels

DIRECTIONS

• In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
• In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
• Add the 1 cup sugar and baking powder.
• Beat until combined, scraping sides of bowl occasionally.
• Beat in egg and vanilla.
• Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
• Divide dough in half.
• Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
• Remove top sheet of waxed paper.
• Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
• Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
• Pinch edges to seal.
• Roll in the remaining cinnamon-sugar mixture to coat roll.
• Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
• Using a sharp knife, cut dough into 1/4-inch thick slices.
• Place slices 1 inch apart on an ungreased cookie sheet.
• Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
• Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.