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1
Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
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2
In a mixing bowl, beat softened butter and cream cheese.
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3
Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally.
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4
Beat in egg and vanilla.
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5
Add flour to batter in small increments, beating as much as you can with an electric mixer.
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6
Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in the flour by hand.
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7
Divide dough in half.
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8
Roll half of dough between two sheets of parchment paper or wax paper into a 12x8 inch rectangle.
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9
Remove top sheet of paper.
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10
Brush dough with melted butter.
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11
Sprinkle with 2 tablespoons of the cinammon mixture.
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12
Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work.
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13
Use paper to bend and roll dough as you work.
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14
Repeat with remaining dough, melted butter and cinnamon mixture.
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15
At this point, wrap dough in parchment paper or wax paper and store in a freezer quality sealable plastic bag.
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16
Freeze overnight or for at least 4 hours before baking.
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17
Dough should be very firm.
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18
Using a very sharp knife, cut dough into slices.
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19
Place on an ungreased cookie sheet.
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20
Bake at 375 degrees for 8- 10 minutes or until edges are firm.
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21
Cool on cookie sheet for 1 minute.
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22
Transfer to a wire rack, cool.
