Vegan Chocolate Cruffins

Preheat your oven to 400 degrees F. Grab a muffin tin and spray only 4 of the molds with cooking spray.
Moving quickly, to prevent the dough from getting warm, unroll your puff pastry and spread the chocolate spread from tip to tip with a spatula.
Roll the pastry into a long log and cut it in half to create two shorter logs.
Now you will cut each log lengthwise down the center to expose the inside layers, creating four half logs in total.
Taking one of the half logs, start wrapping it around itself, stretching the dough a little as you go. Tuck the last inch of the dough up underneath itself like you’re trying to hide it’s “tail” and place it in the greased muffin tin.
Repeat with the remaining strips of dough.
Bake the cruffins for 40-45 minutes. The tops should be a deep golden brown.
While the cruffins are baking, in a small bowl, whisk together the granulates sugar + cinnamon and set it aside.
Quickly remove the cruffins from the tin once they are done baking, using a knife to help if necessary, and brush the cruffins with the melted butter.
Once coated in the butter, toss the cruffins in the sugar mixture and enjoy!