Cream the soften butter and cream cheese in a medium mixing bowl with the whisk attachment on medium high speed until fluffy.
Scrape off the mixture from the whisk and replace with a paddle attachment. Add sugar, salt and vanilla extract and beat on medium to combine.
Reduce mixer speed to low and slowly add the flour, mix until just combined.
Scrape the dough out onto a well-floured board, and shape into a disk. Divide into four equal portions, shape each into a ball then flatten into a disk and wrap in plastic. Refrigerate for at least an hour.
Combine the light brown sugar with cinnamon in a small bowl, whisk to distribute evenly.
Remove the dough from the refrigerator and roll out into a 9” circle, working with one disk of dough at a time.
Spread 2 tablespoon of the brown sugar cinnamon filling over the dough circle, leaving about 1/4” from the edge clean.
Cut the circle into 12 triangles using a pizza cutter. First cut the circle into quarters, then cut each quarter into thirds.
Roll the larger end of each triangle in to make a crescent shape cookie, place cookies on a parchment line baking sheet. (Try your best to keep the sugar filling from falling out.)
Repeat with the remaining 3 disks of dough and place the baking sheet in the fridge to let the cookies rest.
Preheat oven to 350°F.
Beat one egg with a tablespoon of cream or milk to make egg wash.
Combine 2 tablespoon of granulated sugar with 1/2 teaspoon of cinnamon in a pinch bowl for the topping.
Brush egg wash all over the cookies, and sprinkle cinnamon sugar generously over the top.
Bake for 18 minutes, until cookies are slightly brown.
Remove from the oven and let cool completely on a wire rack.