In a food processor, combine the cashews, dates, cinnamon, and salt. Process until smooth and creamy.
Line a 9x13 inch baking dish with parchment paper. Spread the dough into the prepared baking dish and smooth out the top.
Put in the freezer while making the filling.
Blend the pitted medjool dates and cinnamon and water (if using any) until smooth, gooey and spreadable.
Remove the dough out of the freezer. Spread the filling layer on top evenly.
Roll the dough slowly tightly with the help with the parchment paper – roll parchment paper until the edge touches the filling. Peel up the parchment paper and repeat the process until the whole thing is rolled up.
Freeze for at least 2 hours or overnight.
Cut the dough into 12 equal pieces. Serve immediately or store in the freezer.