In a large bowl, begin by beating the softened butter and cream cheese together with a hand mixer on medium speed for about 2 minutes, until the mixture is smooth.

Next, add in the sugar and salt, continuing to beat until combined. Gradually mix in the flour on low speed until a soft dough forms.

After preparing your dough, divide it into two equal portions. Flatten each portion into a disc, wrap them in plastic wrap, and refrigerate for at least one hour until firm.

Once the dough has chilled, take one disc and place it on a lightly floured surface. Roll it out into a 10-inch circle.

Spread half of the cranberry sauce evenly over the dough, leaving a small border around the edge.

Sprinkle half of the chopped dried cranberries, half the walnuts, half the orange zest, and half of the cinnamon sugar over the sauce.

Using a pizza cutter or sharp knife, cut the circle into 12 equal wedges, just like cutting a pizza.

Starting from the wide end, roll each wedge up tightly towards the point to create a small crescent shape.

Next, arrange the rolled rugelach, point-side down, on parchment-lined baking sheets. Make sure to space them about 1 inch apart.

Refrigerate these for another 30 minutes to help them hold their shape during baking.

Preheat your oven to 350°F. Brush each of the chilled rugelach with the beaten egg, then sprinkle them generously with coarse sugar.

Bake for 20–22 minutes, until they are golden brown and the filling is just beginning to bubble at the edges.

After baking, let the cookies cool on the baking sheet for about 5 minutes.

Then, transfer them to a wire rack to cool for at least 15 minutes before serving.