Instructions

• Preheat oven to 375°F. Spray a 9×13-inch pan with nonstick spray and line it with parchment paper; set aside.
• In a small bowl, stir together 1/3 cup light brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Divide this sugar mixture into two even portions; set both portions aside.
• On a lightly floured surface, unfold one sheet of thawed puff pastry. Keep the second sheet cold until ready to work with it. Use a rolling pin to gently smooth the seam and square the edges so the sheet is about a 9-inch square.
• Brush the first pastry sheet with 3 tablespoons melted and cooled unsalted butter, spreading it evenly and leaving a 1/2-inch border along the top edge.
• Sprinkle half of the divided sugar mixture (from step 2) evenly over the buttered pastry, leaving the 1/2-inch top border clear. Gently press the sugar into the butter so it adheres.
• Starting from the bottom edge, roll the pastry tightly toward the top border. Turn the roll so the seam is on the bottom to seal. Using a sharp knife or bench scraper, cut the roll into 8 equal pieces. Place each piece cut-side-down in the prepared pan.
• Repeat steps 3–6 with the second sheet of puff pastry, using the remaining 1 tablespoon melted and cooled unsalted butter and the remaining sugar mixture. Cut that roll into 8 pieces and arrange them cut-side-down in the pan next to the first batch (total 16 pieces).
• Bake the rolls for 30–35 minutes, or until the pastry is puffed and golden brown. Remove from the oven and let the rolls cool in the pan while you prepare a topping.
• Choose a topping (either Simple Glaze or Cream Cheese Frosting): - Simple Glaze: In a bowl whisk together 1 1/4 cups powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract (or vanilla bean paste), and a pinch of salt until smooth. If needed, add milk a small amount at a time (up to the 2 tablespoons listed) until the glaze is pourable. Pour or drizzle the glaze evenly over the warm rolls. - Cream Cheese Frosting: In a large bowl, beat 4 ounces room-temperature cream cheese with 2 tablespoons room-temperature butter and 1/2 teaspoon vanilla until smooth. Gradually add 2 cups sifted powdered sugar, about 1 cup at a time, beating well after each addition. Add 1–2 tablespoons milk, 1/2 tablespoon at a time, until the frosting reaches your desired spreading consistency. Spread the frosting over the rolls once they are warm but not hot (cool for about 10–15 minutes after baking so the frosting won’t melt away).
• Serve the rolls warm. Store any leftovers covered in the refrigerator; reheat briefly before serving if desired.