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1
In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
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2
In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
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3
Add the 1 cup sugar and baking powder.
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4
Beat until combined, scraping sides of bowl occasionally.
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5
Beat in egg and vanilla.
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6
Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
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7
Divide dough in half.
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8
Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
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9
Remove top sheet of waxed paper.
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10
Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
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11
Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
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12
Pinch edges to seal.
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13
Roll in the remaining cinnamon-sugar mixture to coat roll.
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14
Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
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15
Using a sharp knife, cut dough into 1/4-inch thick slices.
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16
Place slices 1 inch apart on an ungreased cookie sheet.
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17
Bake in a 375u00b0 F oven for 8 to 10 minutes or until edges are firm.
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18
Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.
