Place the cream cheese and the butter in an electric mixer fitted with the paddle attachment. Cream at low speed until combined thoroughly. Add the flour and mix until a soft dough forms. Put mixture in a small bowl and cover with plastic wrap. Refrigerate for a few hours or overnight.
When you are ready to bake the cookies, pre-heat the oven to 350°F. Line a cookie sheet with parchment paper.
Mx the cinnamon and the sugar together. Take the dough out of the fridge and allow it to soften just slightly. You don’t want it to get oo soft and then hard to work with. Divide the dough into four pieces and work with one piece at a time, putting the other three back in the fridge. Take the dough ball you are working with and roll it out with a rolling pin into a big circle. Brush it with the melted butter and sprinkle the cinnamon mixture all over it. With a knife or a pizza cutter, cut out triangles and roll them up to look like little croissants – start with the wide end and roll towards the point.
Place the cookies on the lined cookie sheets and bake for 25 minutes or until golden brown. Allow them to cool before serving.