Preheat your oven to 375°F (190°C).

Lightly flour your surface and roll out the puff pastry into a large rectangle, about 1/8 inch thick.

Cut the pastry into smaller rectangles, approximately 4 inches by 6 inches.

Sprinkle a mixture of cinnamon and sugar evenly over each rectangle of puff pastry.

Melt some butter and let it cool slightly, then brush it over the sprinkled cinnamon sugar.

Starting from one long side, carefully roll the rectangle tightly into a spiral.

Grease a standard muffin tin with butter or non-stick spray and place each rolled pastry into a muffin cavity.

If using an egg wash, beat an egg and brush it over the tops of the cruffins.

Bake for 15-20 minutes until puffed and golden brown.

Let cool for 5 minutes in the muffin tin, then remove and serve warm.