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Posted By elizabeth On October 10, 2010 @ 1:59 am In Weekly Recipes | 1 Comment
1/3 cup sugar
1 tablespoon cinnamon
½ cup margarine, softened
3 ounces tofutti cream cheese
1 cup sugar
½ teaspoon baking powder
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.
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