Preheat the oven to 450°.

Roll the puff pastry out on a cutting board.

Cut the pastry in half lengthwise, then slice each half into 1-inch strips.

Line a baking sheet with parchment paper and lightly spray with nonstick spray.

Arrange the pastry strips in a single layer on the baking sheet.

Bake for 8-10 minutes, or until golden brown.

While the pastry bakes, combine the granulated sugar and cinnamon in a shallow bowl.

Once the strips come out of the oven, dip them into the melted butter, then coat generously in the cinnamon sugar mixture.

Place the coated strips on a wire rack and let them set.

While the strips are drying, prepare the frosting.

In a mixing bowl, beat the cream cheese and butter with an electric mixer until smooth.

Add the powdered sugar and mix until fully combined, then blend in the vanilla and heavy cream.

For a thinner, more glaze-like consistency, add a little more heavy cream or microwave the frosting for about 30 seconds.

Serve warm or at room temperature with the frosting for dipping.