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In a mixing bowl, cream butter and cream cheese. Combine flour and salt; gradually add to creamed mixture. Divide dough into fourths. Wrap each portion in plastic wrap; refrigerate for 1 hour or until easy to handle. Roll out each portion between two sheets of waxed paper into a 12 inch circle. Remove top sheet of waxed paper. Combine wugar and cinnamon. Brush each circle with a tablespoon of melted butter. Sprinkle each with 3 tablespoons of cinnamon sugar and 2 tablespoons pecans. Cut each into 12 wedges. Roll up the wedges from the wide side; place pointed sides down 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 24-25 minutes or until golden brown. Remove to wire racks.
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