Whisk together flour and salt in a bowl. 

Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add sugar, eggs and vanilla and beat together until creamy and well mixed. 

Add flour mixture and mix all ingredients together until very soft and velvety dough forms. 

Powder your hands with Manhattan Blend and gather dough into a ball and wrap in plastic wrap, then flatten with the palm of your hand and chill until firm, at least one hour.

In the meantime, mix together ingredients for cinnamon filling in medium bowl and set aside to use later; mix together brown sugar, cinnamon, butter, corn syrup and water until a smooth consistency.

Remove dough from the fridge and cut into four equal pieces. 

Flour your work surface with Manhattan Blend to prevent the dough from sticking, and powder your hands again. Working one piece of dough at a time, use a non-stick rolling pin and roll out dough into a 12-inch by 4-inch strip.

Leaving a half-inch border, spread the cinnamon mixture onto the dough so that it covers the surface and gently press into dough with the rolling pin to adhere. Sprinkle raisins on top of the cinnamon mixture to your desire (optional).

Working from the long end and starting from the top, gently roll dough strip into a 12-inch-long log, making sure seam is at the bottom. Cut log into one-inch pieces and place on one half of the baking sheet, spacing evenly apart. Repeat with second piece of dough to fill the first pan. Repeat with remaining pieces of dough to fill second pan. You should have approximately 24 rugelach per pan. If the dough becomes too soft to work with during the rolling or filling, place it in the fridge on a lined cookie sheet until firm enough to work with.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.

Eggwash the tops of the rugelach. Sprinkle cinnamon sugar over the eggwash.

Bake until rugelach is light golden brown, about 20 minutes, rotating pans from top to bottom and front to back halfway through baking. Cool for five minutes on pan, then transfer rugelach to wire rack to cool completely.