Line a half-sheet rimmed baking tray with parchment or a silicone mat.

On a silicone rolling mat or lightly floured countertop, gently unroll the puff pastry. Use a rolling pin to make the pastry a few inches wider, or a sharp chef’s knife to trim away any excess. When finished, you should have a 10 x 12-inch rectangle. Position the rectangle with the longer side facing you.

Place cream cheese in a microwave-safe bowl. Microwave on medium power for 10-15 seconds, or until soft enough to spread. With a small stepped palette knife, spread the cheese over the puff pastry, allowing a 1/2-inch border along the bottom edge.

Roll the pastry toward you to form a tight log.

With a pastry brush, egg wash the bottom border, then pat the seam with your fingertips to seal.

Lightly brush the entire log with a thin coat of egg wash.

Scatter everything bagel seasoning across the countertop or rolling mat. Roll log back and forth in seasoning until completely coated.

Place log on a plate or small tray. Refrigerate 30 minutes. Meanwhile, preheat oven to 400° F / 205° C.

Place log on a chopping board. With a sharp chef’s knife, slice crosswise into 3/4-inch slices. You should have about 16 slices total.

Transfer to prepared tray, allowing 2 inches of space between each pinwheel.

Bake in preheated oven for 20-25 minutes, or until lightly golden brown.

Transfer to a wire rack to cool. Serve warm or at room temperature.

Wrap leftovers in foil, or place in an airtight container. Refrigerate for up to 2 days.