- Using hand mixer, combine cream cheese, brown sugar, and 1 tbsp cinnamon until well incorporated. Set aside.
- Preheat oven to 375 F. Unfold each puff pastry sheet and lay one evenly on top of the other.
- Using a bowl or round pan, cut as large of a circle into the puff pastry as possible. Remove outer excess, leaving two circles. Remove top sheet of puff pastry. Evenly spread cream cheese mixture on bottom puff pastry. Don't overload it, you will not use all of the mixture.
- Place other circle of puff pastry back on top of bottom layer, and press lightly together. Move puff pastry to a baking sheet.
- Place a small bowl (1-2 inches in diameter) in the middle of the circle. Starting from the edge of that bowl, cut slits out to edge, about 1-2 inches apart, all around the puff pastry circle. Remove small bowl.
- Pick up each slice of the puff pastry and twist it twice, then push lightly on end to secure to baking sheet. Repeat for each slice.
- Brush egg, lightly beaten, on top of entire twist bread. Bake for 10-12 minutes, until golden brown.
- Mix together powdered sugar, 1 tsp cinnamon and Blue Chair Bay Vanilla Rum. Drizzle Icing on top of twist bread immediately upon pulling it out of the oven.
