Preheat oven to 350°. Combine granulated sugar and 1 teaspoon cinnamon together in a small bowl. Set aside.
Microwave honey in a small microwave-safe bowl about 20 seconds, or until it starts to boil. Brush tops of cream puffs with honey and sprinkle with cinnamon-sugar mixture. Place cream puffs in a single layer on a parchment lined baking sheet. Bake for 5 minutes.
In a large mixing bowl, beat the heavy cream and salt at medium speed until soft peaks form. Add powdered sugar and cinnamon, and beat until stiff peaks form.
Spoon whipped cream into a pastry bag fitted with a small round tip. Pierce the side of each cream puff with a small knife to create a hole. Insert the pastry tip into the hole and fill with cinnamon whipped cream.