Cream butter and cream cheese together until smooth and creamy. Slowly add in flour and mix well to combine.

Shape dough in to a smooth ball and flatten to a disc shape. Wrap in saran and refrigerate 4-8 hours.

Remove dough from refrigerator and let set on counter 30 minutes.

Preheat oven to 375 degrees and line a cookie sheet with parchment paper.

In a small bowl, mix sugar and cinnamon together and set aside.

Roll out the dough, using extra flour as needed to prevent sticking.

Cut out circles with a 3-4 inch round cookie cutter or use a lid from a cream cheese or sour cream container like I did.

Place 1 tablespoon filling in center of each circle and fold over to seal the edges with fingers or a fork.

Place on prepared cookie sheet and bake 16-18 minutes until light golden brown.

Immediately roll empanadas in cinnamon sugar mix and let cool.

Enjoy!