Preparation Steps

• Preheat oven to 375°F. Brush a 12-cup muffin tin lightly with melted butter or spray and set aside.
• In a small bowl, mix the granulated sugar and cinnamon until evenly combined.
• Lightly flour your work surface. Unfold one sheet of puff pastry and roll it into roughly a 10x12 inch rectangle to smooth the seams.
• Brush the surface with melted butter, then sprinkle half of the cinnamon sugar evenly over the sheet.
• Starting from a long side, roll the pastry up tightly into a log. Trim a thin slice from the ends if uneven, then cut the log into 6 equal pieces.
• For each piece, use a knife to split it vertically almost all the way through (leave about 0.5 inch attached at one end) to expose layers. Twist the two strands together, then coil into a spiral with the cut layers facing up. Place in a muffin cup.
• Repeat the rolling, filling, and shaping with the second puff pastry sheet and remaining cinnamon sugar to make 12 cruffins total.
• Brush the tops lightly with any remaining melted butter. Bake for 23 to 27 minutes, until deeply golden and crisp on the edges.
• Cool in the pan for 5 minutes, then run a thin knife around edges and lift out. Dust with powdered sugar before serving.
• Serve warm the day they’re baked, or reheat at 325°F for 5 minutes to refresh.