In the bowl of a stand mixer {or alternatively in a blender equipped to make dough}, combine cream cheese and butter until smooth. Add flour and salt and mix {or pulse} until a pebbly, clumpy mixture begins to form.

Scrape dough from bowl and press together to form a ball -- divide it in half. Place each half on a sheet of plastic wrap. Pat dough into 2 square shapes and wrap well. Refrigerate until the dough is firm, several hours or overnight.

When the dough is firm, place one square onto a well-floured surface and roll out to about 12 inches square. Cut square in half -- you should have approximately a 12x6 inch piece. Brush all over with melted butter. Sprinkle evenly with brown sugar.

Carefully sprinkle with ¼ of the chopped almonds, white chocolate and cinnamon leaving a small border around the dough. Press down lightly to help it stick.

Starting from the non-cut side, carefully roll {jellyroll style} up the dough, then flip seam side {the side with the neat cut edge} down. {Some of the filling may fall out the ends. Just do your best!} Wrap rolled up log in plastic wrap and place in freezer until firmed up a bit {30 minutes to an hour}. Meanwhile, repeat the process with rest of the dough and filling.

Preheat oven to 400 degrees. Line a baking pan with parchment or a silicone baking sheet. Set aside. Using a sharp or serrated knife, cut approximately 1 inch pieces from roll and place {seam side down} onto baking sheet.

Whisk together egg and water in a small bowl. Brush egg wash over each piece and sprinkle tops with sugar.

Bake for 15-17 minutes or until golden brown on the tops. Remove from oven and allow to cool slightly {about 15 minutes} before removing from pan.