Preheat oven to 375 degrees F, and lightly grease 8 spots in a muffin tin
Roll out one sheet of thawed puff pastry (you want it to be easy to work with, but still cool to the touch), into an 11x15 inch rectangle.
The dough will be pretty thin, but you don’t want to be able to see through it at all. Simply roll backwards and forwards to lengthen the sheet until you reach 15 inches, it will naturally widen as you do that! (See photos below to see what I mean)
Spread 1-2 tablespoons of softened butter onto the sheet of pastry, you want it pretty thin, but enough so that the cinnamon sugar filling will stick. Sprinkle with the cinnamon sugar mixture until evenly coated.
Working from the long edge, carefully roll it up as tight as you can. Slice the roll in half length-wise, and then cut each strip in half again.
You should have 4 equal strips of layered dough.
Roll up each piece like a snail and place into the muffin tin. You can also play around with the shape here, and try different twisting and tucking techniques.
Repeat with remaining puff pastry sheet.
Brush the tops of each cruffin with the egg wash, and bake for 40-50 minutes until they’re a very deep golden brown. Don’t be afraid of overcooking these, as they are better overdone vs having a doughy center. As always, I recommend doing a test cruffin to see how it reacts in your pan (we used a dark one) and in your oven.
Allow to cool for 10 minutes before removing from the pan. Roll each cruffin in the remaining cinnamon sugar mixture until completely coated.
Serve on it’s own, or with ice cream, jam, lemon curd, etc.
Best enjoyed the first day!
Serving Size 100g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.