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1
Whisk the flour, baking powder and salt in a medium bowl.
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2
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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3
Beat in the egg and vanilla until incorporated.
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4
Reduce the mixer speed to low; add the flour mixture and beat until just combined.
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5
Remove half of the dough and wrap in plastic wrap.
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6
Add the cinnamon extract, cocoa powder and food coloring to the remaining dough and beat until incorporated; wrap in plastic wrap.
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7
Refrigerate both pieces of dough until firm, about 1 hour.
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8
Dust the dough with flour and roll out each piece on parchment paper into a 10-by-11-inch rectangle.
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9
Flip the red dough on top of the plain dough; remove the top piece of parchment and trim the edges.
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10
Sprinkle the ground cinnamon and sanding sugar on top.
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11
Starting from a short end, tightly roll up the dough, using the parchment to help; roll the log in sanding sugar.
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12
Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
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13
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
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14
Slice the log crosswise 1/4 inch thick; arrange the slices about 1 1/2 inches apart on the baking sheets.
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15
Bake, switching the position of the pans halfway through, until slightly puffed and lightly golden on the bottom, 12 to 15 minutes.
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16
Let cool 5 minutes on the baking sheets, then transfer to racks to cool.
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17
Photograph by Johnny Miller
