Thaw the puff pastry in the fridge overnight. Once thawed, gently roll it out on a floured surface, brushing with egg wash, leaving a small strip at the top uncovered for sealing.

Evenly sprinkle the delightful blend of brown sugar and ground cinnamon over the brushed pastry, ensuring full coverage for maximum flavor.

Cut the pastry into 9 strips, each about 1.5 inches wide. Start rolling each strip from the bottom to the top, tucking the end underneath to hold the shape.

Place the rolls at least 2 inches apart on a baking sheet or in a baking pan. Freeze for about 15 minutes to allow them to puff up beautifully before baking.

Preheat your oven to 400°F (200°C) and bake the rolls until they are puffed and golden brown—about 20-25 minutes.

In a mixing bowl, combine softened cream cheese, powdered sugar, and a splash of cream. Stir until you achieve the desired creamy consistency for drizzling.

Once the rolls are out of the oven, drizzle or dollop the glaze on top while they’re still warm, letting it melt into all the delicious nooks and crannies.