Cinnamon Spirals

• cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)↗1
• ounces cream cheese, softened↗8
• cups all-purpose flour↗2 1⁄2
• teaspoon salt↗1⁄2
• cup sugar↗2⁄3
• teaspoons ground cinnamon↗2

Step-by-step instructions

1. 1

   In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.

2. 2

   Divide dough in half. On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). Repeat with remaining dough.

3. 3

   Meanwhile, in a small bowl, stir sugar and cinnamon until blended.

4. 4

   On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15" by 12" rectangle. Sprinkle half of cinnamon sugar mixture evenly over dough. Starting from long side, tightly roll dough jelly-roll style. Brush last 1/2 in of dough with water to seal edge. Cut log crosswise in half. Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) Repeat with remaining dough.

5. 5

   Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. Place cookies 1/2 in apart on two ungreased cookie sheets.

6. 6

   Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook. Repeat with remaining two logs.