In a mixing bowl, combine 8 oz of softened cream cheese and 8 oz of unsalted butter using an electric mixer. Beat until creamy and smooth.

Add ¼ cup granulated sugar, ½ tsp salt, and 1 tsp vanilla extract to the mixture. Mix until well incorporated.

Gradually add 2 cups all-purpose flour, mixing on low speed just until incorporated. Avoid over-mixing.

Divide the dough into four equal portions, shape into discs, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the filling by mixing together ½ cup dark brown sugar, 1 tbsp ground cinnamon, and 1 cup chopped pecans.

Remove one disc from the refrigerator and roll it out on a floured surface to about a 9-10 inch circle.

Spread a generous portion of the pecan filling over the rolled-out dough, leaving a small border around the edges.

Slice the dough circle into 8-12 wedges and roll each wedge tightly towards the center.

Place the rolled crescents on a parchment-lined baking sheet. Brush with the egg wash and bake at 350°F for 18-22 minutes.

Transfer the rugelach to a wire rack to cool completely before serving.