Cinnamon Roll Snickerdoodle

1 box Snickerdoodle mix
1/2 cup Earth Balance, softened
1 egg replacer (1 1/2 tbsp ground flaxseed)
2 tbsp cinnamon sugar
1/4 cup flour for kneading

1: Mix Snickerdoodle mix, Earth Balance and flaxseed together
2: Transfer dough to floured surface and knead a bit until it doesn't stick to hands
3: Roll out into a 12" x 9" rectangle
4: Sprinkle cinnamon sugar mixture over the top and then roll the rectangle up on the 9" side (the roll should be 12" long)
5: Preheat oven to 375°F
6: Wrap the roll in saran wrap and place in the refrigerator for 15 minutes, until firm
7: Remove from the refrigerator and slice log into 1/2 inch slices and place on greased cookie sheet two inches apart
8: Bake for 7-9 minutes until slightly browned on the bottom

Makes: 24 cookies