In a large mixing bowl, combine all-purpose flour and chilled, cubed unsalted butter. Use your fingers or a pastry cutter to mix them until the mixture resembles coarse crumbs.

Gradually add a pinch of salt, ground cinnamon, and ice-cold water, mixing until a non-sticky dough forms. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour to enhance its texture.

While the dough is chilling, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent the empanadas from sticking.

Once the dough has rested, divide it into manageable portions. On a floured surface, roll each portion out to about 4-inch circles.

Place a tablespoon of creamy cajeta in the center of each circle. To seal, brush the edges with a beaten egg and fold the dough over, pinching or crimping the edges to secure the filling.

After forming the empanadas, place them on a baking sheet and chill in the freezer for 30 minutes or refrigerate for 1 hour.

Carefully transfer the chilled empanadas to the preheated oven and bake for 15 minutes or until they turn a beautiful golden brown.

Once baked, remove the empanadas from the oven and let them cool slightly. While they are still warm, brush the tops with melted butter and roll them in a mixture of sugar and freshly ground cinnamon.