|| Dough || With an electric mixer, cream the room temperature butter and cream cheese together until smooth and then add the flour one cup at a time. 

Turn out the dough on a well-floured surface and knead. You may have some extra “flour balls” on the bottom of the bowl, feel free to toss. Knead the dough until smooth, about a minute or so. Cut the dough in half and flatten into two one-inch thick disks and cover with plastic wrap. Place in the fridge for at least an hour and up to 2 days. 

Preheat the oven to 375 degrees.

Roll out one of the dough disks onto a well-floured surface until it’s about 12 inches in diameter.  

|| Filling || Mix together melted coconut oil, cinnamon and sugar. I like to mix only the amount needed for the dough that I just rolled out instead of making all the filling at once. So 1 tablespoon cinnamon, 1/4 cup melted coconut oil and 3/4 cup sugar. 

Spread the mix onto the dough like you’re spreading sauce on a pizza. The sugar mixture will harden. Cut into 1-1 1/2 wedges. This should make about 12-14 wedges. Roll the dough starting at the wide end and continuing to roll until they look like crescents. Place on a baking sheet about 2 inches apart and put in the oven for 14-16 minutes. They will be done when the tips of the crescents just start to brown but not fully. 

Repeat with the second dough disk or freeze for up to 2 weeks.