In a bowl, combine the cream cheese, confectioners’ sugar, and vanilla bean paste and set aside.
Preheat oven to 375°F (190°C).
Working with one puff pastry sheet at a time, roll the puff pastry out to about 10×12 inches (25×30 cm) and cut into 6 equal strips.
Cut the peaches in half and remove the pit. Slice each half into very thin half-circles.
Working with one strip of puff pastry at a time, spread a spoonful of cream cheese mixture over the puff pastry and layer the peach slices so that they overlap along the top half of each puff pastry strip (the peels should stick out above the pastry). Fold the bottom half of the pastry over the peaches and carefully roll into a spiral.
Place the roses in a greased muffin tin and brush with melted butter. Sprinkle with cinnamon-sugar and bake until the pastry is puffed and golden, about 40 minutes.