Snickerdoodle Pinwheels

Directions

1. 1
   In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
2. 2
   In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
3. 3
   Add the 1 cup sugar and baking powder.
4. 4
   Beat until combined, scraping sides of bowl occasionally.
5. 5
   Beat in egg and vanilla.
6. 6
   Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
7. 7
   Divide dough in half.
8. 8
   Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
9. 9
   Remove top sheet of waxed paper.
10. 10
    Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
11. 11
    Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
12. 12
    Pinch edges to seal.
13. 13
    Roll in the remaining cinnamon-sugar mixture to coat roll.
14. 14
    Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
15. 15
    Using a sharp knife, cut dough into 1/4-inch thick slices.
16. 16
    Place slices 1 inch apart on an ungreased cookie sheet.
17. 17
    Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
18. 18
    Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.