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Preheat your oven according to the puff pastry package instructions.
Roll out the gluten-free puff pastry on a lightly floured surface.
In a small bowl, mix together the brown sugar and cinnamon.
Melt the butter and combine it with the maple syrup and a pinch of salt.
Brush the melted butter mixture over the puff pastry.
Sprinkle the cinnamon sugar mixture evenly over the pastry.
Cut the pastry into strips and twist each strip several times.
Place the twisted strips on a baking sheet lined with parchment paper.
Brush the tops with the whisked egg for a nice golden finish.
Sprinkle coarse sugar on top of the twists.
Bake in the preheated oven until golden brown and puffed up.
While the twists are baking, prepare the cream cheese frosting by mixing the softened cream cheese, sifted powdered sugar, vanilla bean paste, and a pinch of salt until smooth.
Once the twists are done, let them cool slightly before serving with the cream cheese frosting.