Nancy Davis is pastry chef for Gervasi Vineyard, creating baked goods of all varieties for restaurant and villa guests at the popular Canton attraction.

This is one of my favorites for the holidays. When it comes out of the oven, it is like eating a warm cinnamon roll.

CINNAMON PINWHEELS

1/3  cup sugar

1 tbsp. cinnamon

½ cup butter, slightly softened

1 package (3 oz.) cream cheese

1  cup sugar

½ tsp. baking powder

1 egg

1 tsp. vanilla

 2 2/3 cups all-purpose flour

1 tbsp. butter, melted

Combine the 1/3 cup sugar and 1 tablespoon cinnamon well; set aside.

In a bowl of an electric mixer, combine the butter and cream cheese until smooth, about 30 seconds. Add 1 cup of sugar and baking powder, scraping the sides of the bowl occasionally.

Beat in egg and vanilla until combined. Add the flour and mix until dough forms.

Divide the dough in half. Place a piece of waxed paper on rolling surface. Wet the surface slightly to keep the waxed paper from sliding during rolling. Roll the dough into a 12-by-8-inch rectangle. You can use a knife blade to trim the edges to make them straight.

Brush the dough with some of the melted butter, and sprinkle with half the cinnamon sugar.

Starting from one of the short sides, roll the dough up jelly roll-style. Remember to remove the paper as you go. Roll the roll in cinnamon sugar and wrap with plastic wrap or waxed paper and refrigerate. Repeat with remaining dough.

Chill dough about 4 hours. It can also be frozen at this point.

Cut the logs into ¼-inch slices and place 1 inch apart on a cookie sheet.

Bake at 375 degrees for 8 to 10 minutes until edges are firm.

Makes about 60 cookies.