From Karen Manitowich, a favourite holiday recipe that offers a cookie twist on the cinnamon roll.
228 g (1 cup) softened butter or margarine
114 g (4 oz or 1/2 cup) cream cheese, softened
175 ml (3/4 cup) white sugar
5 ml (1 tsp) vanilla
550 ml (2 1/4 cups) all-purpose flour
2 ml (1/2 tsp) baking soda
1 ml (1/4 tsp) salt
about 57 g (1/4 cup) melted butter
175 ml (3/4 cup) brown sugar
30 ml (2 tbsp) cinnamon
In a large bowl with an electric mixer, beat butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, baking soda and salt. Add to butter mixture and mix well. Roll into a ball and chill dough for 1 hour. Roll dough between two pieces of well-floured wax paper until 6 mm (1/4 in) thick and shaped in a rectangle about 22x33 (9x13 in). Brush with melted butter. In a small bowl, combine brown sugar and cinnamon and then sprinkle over dough. Beginning at a long end, roll up like a jellyroll. Chill dough log about 30 minutes. Preheat oven to 175C (350F) and prepare cookie sheets by greasing or lining with parchment paper. Slice log into cookies about 1.25 cm (1/2 in) thick. Arrange on prepared cookie sheets and bake 10-12 minutes or until light golden on bottom. Cool on rack. Yields about 4 dozen.
Tester's notes: The cream cheese really adds flavour and richness to this delicious cookie, but the creamy dough was a bit tricky to work with. The initial recipe didn't specify rolling techniques. I tried a floured board and made a mess. (A delicious mess, but still.) Then I tried wax paper, which was also messy. Finally, I tried really well-floured wax paper. Success! Just be sure that the dough lifts easily and isn't sticking before you put on the butter and cinnamon-sugar, because once they're on, there's no re-rolling. I think these cookies are nice just the way they are, but in keeping with the cinnamon roll theme, you could drizzle over an icing sugar or cream cheese glaze.