The butter is left at room temperature to soften. Together with the cream cheese beat with a mixer or by hand with a plastic spatula until a creamy mass. Add salt, sugar, egg and cinnamon (if you are using) and stir well again. Gradually add the flour, a little, stirring after each addition. When it becomes difficult to work with a spoon or spatula dough out on floured kitchen countertop and knead by hand. If dough seem too sticky, add more flour. When all the flour is over, the dough is divided into 6 equal balls and arrives transparent foil for about 2 hours in the refrigerator or until firm. Meanwhile, prepare the filling. Grind or crush the walnuts, chocolate or almonds according to what will make muffins. Remove one ball of dough (keep remaining cold to make them easier to use) and a well-floured surface, roll out to a circle of about 3 mm thick. Cut the circle of 8 or 12 triangular pieces (depending on how big buns want to receive). Brush with melted butter and sprinkle with plenty of powder and brown sugar. Sprinkle the filling. Wind triangles of rolls starting from the wide end. Arrange on a tray littered with baking paper. Brush the rolls with butter and sprinkle brown sugar crystals. Bake 20-25 minutes in preheated 180 C oven or until muffins are lightly golden brown.