Preheat oven to 350 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream butter and sugar until light and fluffy (1-2 minutes).
Add in flour, ½ cup at a time. Mix until combined.
Roll dough into cigar sized logs (1-inch in diameter). Refrigerate for at least 4 hours-overnight.
Prepare a cookie sheet with grease or parchment paper. Set aside.
Cut into ¼-½ inch thick rounds. Place on cookie sheet (these cookies do not drop, so you can place them close together).
Bake at 350 degrees for 12-15 minutes, or until bottoms begin to brown.
While the cookies bake, combine cinnamon and sugar in separate bowl.
Remove from oven and immediately toss in cinnamon and sugar topping, then plan on cooling rack or clean kitchen towel to cool.