Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Mix the brown sugar, cinnamon and regular sugar together in a plate.

In the bowl of a stand mixer, cream icing sugar and cream cheese. For ease of spreading, put the mixture in a piping bag fitted with a large star tip. Set aside.

On a floured surface using the flour, roll out puff pastry a little making a rectangular sheet of about 12 x 10 inches.

Cut the sheet lengthwise, so that you have two long 12 x 5 inch sheets.

Pipe out the cream cheese horizontally across the length of the sheet, sprinkle walnuts and then begin to roll up the sheet lengthwise. Make sure that the seem is on the bottom.

Cut the role into 6 even bundles.

Melt the butter and using a brush take the butter and brush each bundle, then place each bundle in the sugar mixture to coat.

Place on baking sheet. Repeat until you have made 12 bundles or so. Bake for about 25 minutes, keeping an eye that they do not burn. Make sure the bundles are sitting on their seem, otherwise they will puff out like crazy.

As soon as you take them out, dip them again in the sugar mixture and plate for later. If they last that long, that is!