Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin.
• On a lightly floured surface, gently unfold the thawed puff pastry sheet. You should have a large rectangle.
• In a small bowl, combine the 0.1 cup of granulated sugar and the ground cinnamon for the filling. Mix well.
• Brush the entire surface of the puff pastry with the beaten egg.
• Evenly sprinkle the cinnamon-sugar mixture over the egg-washed pastry. Press down gently to help it adhere.
• Starting from one of the longer sides, tightly roll up the puff pastry into a log.
• Cut the roll into 12 equal pieces, about 0.75 inches thick.
• Place each piece, cut-side up, into the prepared muffin tin cups. The swirls will unfurl as they bake.
• Bake for 18-20 minutes, or until golden brown and puffed.
• While the cruffins are baking, melt the 2 tablespoons of butter and mix it with the 0.2 cup of granulated sugar for the topping. Stir until combined.
• Once baked, remove the cruffins from the oven. While still warm, brush the tops generously with the melted butter and sugar mixture.
• Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely. Enjoy!