Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside. Position your oven rack in the middle of the oven.

Remove the puff pastry sheet from the fridge or freezer and let it thaw at room temperature for 20–30 minutes until it unfolds without cracking. Checkpoint: You are ready to move on when the pastry is pliable and soft but still cold to the touch.

In a small bowl, combine 1/3 cup granulated sugar, 1/3 cup packed light brown sugar, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1 pinch of salt. Stir well until fully mixed.

Lightly dust your work surface with flour. Unfold the puff pastry sheet and lay it flat. If it has any cracks, gently press them together with your fingers.

Spread 3 tablespoons of softened butter evenly across the entire surface of the pastry using a spatula or the back of a spoon. Leave a 1/2-inch border clear along one of the long edges — this will help seal the roll. Checkpoint: You are ready to move on when the butter is spread in an even, thin layer with a clean border visible.

Sprinkle the entire cinnamon-sugar mixture evenly over the buttered surface. Press it down very gently with your hand so it sticks to the butter.

Starting from the long edge opposite your clean border, roll the pastry up tightly into a log, keeping it as snug as possible without tearing. Work slowly and steadily.

Brush the clean 1/2-inch border with beaten egg using a pastry brush. Press the seam firmly to seal the log shut. Place the log seam-side down on your work surface.

Using a sharp knife or unflavored dental floss, cut the log into 8–10 equal slices (about 1 to 1.25 inches thick each). Place each roll cut-side up on the prepared baking sheet, spacing them about 2 inches apart. Checkpoint: You are ready to move on when all rolls are standing upright with the spiral clearly visible.

Brush the top and sides of each roll lightly with the remaining beaten egg. This gives them a deep golden, shiny finish.

Bake at 400°F (200°C) for 18–22 minutes, until the rolls are deeply golden brown, puffed up, and the layers are visibly crisp and flaky. The filling may bubble slightly at the edges — this is perfectly normal. Checkpoint: You are ready to move on when the tops are a rich amber-gold color and the pastry layers are visibly puffed and separated.

Remove from the oven and let the rolls cool on the baking sheet for 5 minutes before glazing. Do not glaze immediately or the glaze will melt completely away.

To make the glaze: In a medium bowl, beat together 2 tablespoons softened cream cheese, 1 cup powdered sugar, 1/2 teaspoon vanilla extract, and 3 tablespoons milk. Whisk until completely smooth. Add the 4th tablespoon of milk only if the glaze feels too thick to drizzle. It should fall off a spoon in a slow, steady ribbon.

Drizzle the cream cheese glaze generously over the warm rolls. Serve immediately and enjoy.