Cinnamon & Sugar Cream Pinwheels

Note: Preparation time does not include 30 minute (or longer) refrigeration time.

Preheat oven to 400ºF. Prepare a large nonstick sheet pan.

Liberally brush the flour tortillas with melted butter and place on the baking sheet. In a small bowl, add sugar and 1 teaspoon cinnamon and stir to mix. Sprinkle on top of buttered tortillas. Place in the oven 3 minutes. Remove from oven and allow to cool to touch. Carefully flip over each coated tortilla (uncoated side up).

Using a stand mixer with whisk attachment (or a handheld mixer and bowl), add cream cheese, whipped topping, remaining 1/2 teaspoon cinnamon, and vanilla extract. Run mixer on high to incorporate ingredients well. Using an offset spatula, spread cream mixture on the uncoated surface of the tortillas. Place each filled tortilla on a piece of plastic wrap and roll closed. Twist the ends of plastic wrap and refrigerate until ready to cut and serve. I usually cut these in 2-inch pieces.