• Preheat oven to 375°F. Spray (1) 9x13-inch pan with nonstick spray and line with parchment paper. Set aside.
• In a small bowl, stir together the brown sugar, cinnamon, and salt. Set aside.
• On a lightly floured surface, unfold one sheet of the puff pastry. (Make sure to keep the other sheet cold until you are ready to work with it.) Use a rolling pin to gently smooth out the seams and square up the edges – you should end up with a roughly 9-inch square.
• Brush half of the melted butter evenly over the pastry. Sprinkle half of the sugar mixture over the top, leaving a ½-inch border along the top edge. Gently press the sugar to help it stick.
• Starting from the bottom edge, tightly roll up the pastry. Turn the roll so the seam is on the bottom to help it seal. Using a sharp knife or dough blade, cut the roll into 8 equal pieces. Arrange the pieces cut-side-down in the prepared pan. Repeat with the other sheet of puff pastry and the remaining butter and sugar mixture.
• Bake the rolls for 30-35 minutes, or until puffed and golden brown. Set aside to cool while you prepare the glaze of your choice.

To make the powdered sugar glaze:

• In a bowl, whisk together the melted butter, powdered sugar, milk, vanilla, and salt until smooth. You should be able to pour/drizzle the glaze over the rolls – if necessary, add additional milk, a small splash at a time, until the glaze reaches your desired consistency.
• Evenly pour or drizzle the glaze over the warm rolls.

To make the cream cheese glaze:

• Beat cream cheese, butter and vanilla in a large bowl. Slowly add 1 cup powdered sugar at a time, beating well after each addition. Add milk ½ tablespoon at a time until frosting is desired consistency. Frost rolls.