In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until well mixed, about 2 minutes.
Reduce the speed to low and add in the flour and salt. Mix well to combine and then turn off the mixer.
Place the dough into a piece of plastic wrap and refrigerate for at least one hour, or freeze for 30 minutes.
In a small bowl, mix together the cinnamon and sugar.
When you are ready to make the cookies, take the dough out of the plastic wrap and place it on a lightly floured surface. Flour a rolling pin. Roll the dough into a large rectangle, making sure the dough is as even as possible. You should be able to get the dough to an 18 inch by 12 inch rectangle. Add more flour to the surface if you find that that dough is sticking.
Spread the melted butter over the dough evenly. Sprinkle with the cinnamon and sugar mixture.
Starting with the side closest to you, roll the dough away from you into a tight log. Brush the last part of the dough with water to seal the log. Cut the log in half so you have two equal logs. Wrap in plastic wrap and refrigerate again for 1 hour or freeze for 30 minutes.
Preheat the oven to 400 degrees. Remove one log from the refrigerator and cut the log into cookies using a serrated knife. ¼ inch slices are the perfect cookie size, but if you want a thicker cookie, make them a little bigger.
Place the cookies on a parchment lined baking sheet and bake for 12-14 minutes or until just slightly browned. Repeat the cutting process with the other log. Cool on a wire rack.