Makes 64 cookies
• 8-ounces cream cheese, room temperature (regular or light)
• 2 sticks (8-ounces) unsalted butter, room temperature
• 2 cups all-purpose flour
• approx. 4 Tbs butter, melted
• 1/4 cup granulated sugar
• 1 Tbs ground cinnamon
Use an electric mixer to cream one 8-ounce package of room temperature cream cheese with 2 sticks room temperature unsalted butter on low speed.
Once you're happy with that, slowly incorporate 2 cups of all-purpose flour and, once it forms a ball, turn the machine off.
Use a rubber spatula to scrape down the sides and really shape the dough into a ball and then place it onto a sheet of plastic wrap, tightly wrap it up and pop it into the fridge for at least one hour.
Once the dough has cooled, cut it into 4 equal sections and then roll one section at a time out on a floured surface, into a 1/8th inch thick round.
Brush the surface with melted butter, sprinkle on a generous amount of cinnamon sugar and then cut it like a pizza into 16 equal wedges.
Roll each wedge up, from the outside in.....placing each cookie onto a parchment paper lined baking tray point side down.
Place the tray onto the center rack of a preheated 350 degree oven....they're going to take just about 40 minutes to bake.
The bottoms will be a nice golden brown when they're done.
Since these take about 40 minutes to bake, it's a good idea to use a heavier gauge baking tray so that the bottoms of the cookies don't burn. Double up two thinner trays if you don't have a heavy gauge tray.
You may have cinnamon sugar leftover but this is a good ratio of cinnamon to sugar.