Preheat oven to 200C/400F and line 2 baking trays.

Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.

Place ready rolled pastry sheet onto a cutting mat and brush melted butter all over.

Sprinkle the cinnamon mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.

Slice into 12 strips, about 1 inch thick, but this will depend on the size of your sheet.

Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.

Place twists on baking tray, 6 to a sheet with 2 inch gaps between them.

Place in oven for 10-12 minutes until risen, puffy and golden.

Leave to cool on the trays completely.

Once cool, place the cream cheese, icing sugar and vanilla into a medium sized bowl and beat on med-high speed until light and creamy, about 1 minute. Add in 1/2tbsp milk and beat until combined. If required, add the other 1/2tbsp and mix. You want a consistency which will pour, but isn't so thin it won't stick to anything.

Either drizzle over the twists or place in a small bowl to dip the twists in.

Twists will keep in an airtight container, at room temperature for 2 days, dip will keep covered in the fridge for 2 days.