Two sheets of all-butter puff pastry do the work here. Each is spread with softened butter, covered in cinnamon sugar and rolled tightly into a log.
Cutting each log lengthwise exposes the layers, and coiling the strips cut-side out is what makes the spiral rise tall in the muffin cup.
From Sheet to Spiral
Four moves turn flat pastry into a tall coil.
Spread
Butter and cinnamon sugar over the whole sheet.
Roll
Tightly from a long side into a log.
Cut
Lengthwise to expose the layers, then in half again.
Coil400°F, 22 to 24 minutes
Cut side out, into a greased muffin cup.
How to Make It
Pan greased
Heat the oven to 400°F. Grease 8 cups of a standard muffin pan.
Pastry buttered
Unfold the puff pastry and gently roll each sheet just enough to smooth the seams. Spread with the softened butter.
Cinnamon sugar on
Mix the granulated sugar and cinnamon and sprinkle it evenly over both sheets.
Rolled and cut open
Roll each sheet tightly from a long side into a log. Cut each log lengthwise to expose the layers, then cut each half into two shorter pieces.
Coiled into the pan
Twist each piece gently with the cut layers facing outward and coil it into a muffin cup, tucking the end underneath.
Baked and coated
Bake 22 to 24 minutes, until tall, deeply golden and crisp. While warm, roll or sprinkle with the remaining sugar.
Why This Recipe Works
- All-butter pastry separates into distinct layers as the water in it turns to steam.
- Cutting the log open lets those layers face outward instead of hiding inside.
- A muffin cup forces the coil upward rather than letting it spread.
- A hot 400°F oven sets the structure before the butter can leak out.
Ingredient Notes
- All-butter puff pastry
- Two sheets, thawed but still cold so the layers stay distinct.
- Softened butter
- Four tablespoons spread over the sheets before the sugar.
- Sparkling sugar
- Two tablespoons for the finish, or more granulated sugar.
Success Tips
- Work quickly while the pastry is cold; warm pastry tears when cut lengthwise.
- Face the cut side outward as you coil so the layers show on the finished top.
- Tuck the loose end under the coil so it does not unwind in the oven.
Serving Ideas
Serve warm, about ten minutes out of the tin, while the outside is still crisp.
Storage and Reheating
Refrigerate
Eat them the day they are baked; re-crisp leftovers briefly in a hot oven.
Frequently Asked Questions
Is there a filling?
No. Butter and cinnamon sugar only, rolled through the layers.
What dough is used?
Two sheets of frozen all-butter puff pastry, thawed but cold.
