Snickerdoodle Pinwheels - cooking recipe

Ingredients

1/3 cup sugar
1 tablespoon cinnamon
1/2 cup butter
3 ounces cream cheese
1 cup sugar
1/2 teaspoon baking powder
1 egg
1 teaspoon vanilla
2 2/3 cups flour
1 tablespoon butter, melted
1/8 cup cinnamon-sugar mixture

Preparation

combine the 1/3 cup sugar and cinnamon, set aside.
beat butter and cream cheese on medium for 30 seconds.
Beat in 1 cup sugar and baking powder.
Beat in egg and vanilla.
Beat in flour.
Chill for 1 hour.
Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
Beginning with short side, roll up dough using wax paper to guide seal.
Repeat with remaining dough.
Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
Chill 4-24 hours.
Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
Place 1 inch apart on ungreased sheet.
Bake 8-10 minutes.
Cool on cookie sheet for one minute, tranfer to wire rack.