Snickerdoodle Pinwheels

1/3 cup sugar
1 tablespoon cinnamon
½ cup margarine, softened
3 ounces tofutti cream cheese
1 cup sugar
½ teaspoon baking powder
1 egg
1 teaspoon vanilla
2-2/3 cup flour
1 tablespoon margarine, melted

Combine 1/3 cup sugar and tablespoon cinnamon and set aside. Beat the ½ cup margarine, tofutti cream cheese and 1 cup sugar until fluffy. Beat in baking powder, egg and vanilla. On a low speed, add flour and mix until completely incorporated. Divide dough in half. Roll half of the dough between pieces of waxed paper to form a 13 x 9-inch rectangle. Brush with half the melted margarine and sprinkle with 2 tablespoons of the cinnamon-sugar mixture. Roll up dough jelly-roll style pinch edges to seal. Repeat with remaining dough and roll both logs in the rest of the cinnamon-sugar mixture. Wrap in plastic wrap and chill – at least 4 and up to 24 hours.

Preheat oven to 375 degrees. Cut rolls into ¼-inch slices. Place on ungreased cookie sheet and bake for 8 to 10 minutes. Let set on cookie sheet 1 minute before removing to wire rack to finish cooling.

One thought on “Snickerdoodle Pinwheels

  1. Couldn’t figure out if it’s sposed to be two 2/3 cups or two +two thirds cups of flour..I was so u can see I’m not a baker!
    it’s in the oven now so I’ll let u know! I did two cups and 2/3 cups flour!this is also why I can’t bake anything that has coffee..cuz I never know if that means actual coffee beans or a cup of drinking coffee! I’ve also never have used crisco! Don’t even know what to do with it!!
    But love this website!!
    Thank you

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