For best results, place the package of frozen puff pastry in the refrigerator to thaw overnight before using.

Preheat the oven to 400F and spray 6 cups of a muffin tin with baking spray. (the kind with flour in it)

Remove one of the puff pastry sheets and lay it out flat on a lightly floured surface. The pastry will be about 9x9 inches square. Use a rolling pin to roll the pastry in one direction to make it a rectangle. The finished size should be about 9 by 14 or 15 inches.

Sprinkle half the sugar/cinnamon mixture evenly over the butter.

From one of the long edges, roll the pastry to form a long log. If desired, you can wet the long edge with a little water to help it stick.

Now, use a small knife and cut into the log lengthwise, only about half-way in depth. The layers will start to open slightly.

Cut the log into thirds crosswise. Take each cut section and roll it around itself to form a cinnamon roll shape. Place each roll into a prepared muffin cup.

Repeat with the other puff pastry sheet and the remaining butter and cinnamon-sugar.

Once all 6 cruffins are formed, place the muffin tin in the preheated oven and bake for 18-20 minutes, until golden.

Remove the cruffins from the muffin pan and use the reserved cinnamon sugar to sprinkle on top or all around as desired.

Serve immediately for maximum deliciousness. 😀