Puff Pastry Cinnamon Buns

 Ingredients:
5 tablespoons unsalted butter, softened

1.5 ounces light brown sugar, packed
1 12x12 inch sheet frozen puff pastry, defrosted

For the filling:
1 tablespoon unsalted butter, melted and cooled
1/3 cup light brown sugar, packed
1.5 teaspoons ground cinnamon

Method to the Sweetness:
1. Preheat oven to 400 degrees F.
2. Place a standard cupcake tin on a cookie sheet lined with parchment.
3. Lightly spray 6 - 7 of the wells with non-stick spray.
4. With a hand-mixer, combine the 5 tablespoons butter and 1.5 ounces brown sugar.
5. Place 1 rounded tablespoon of this mixture in each of the 12 muffin cups.
6. Lightly flour a cutting board or stone surface (I did it directly on my cleaned granite countertop). Unfold puff pastry & brush the whole sheet with the melted butter.
7. Leaving a 1-inch border around the edges of the sheet, sprinkle with the 1/3 cup of brown sugar & the cinnamon.
8. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. If needed, trim the edges to make it a nice flat end.
9. Slice the roll in 6 (or 7 if you did not need to trim, like me) equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in the cupcake wells, on top of the buttery mixture.
10. Bake for 25 minutes, until the sticky buns are golden to dark brown on top.
11. Allow to cool for 5 minutes only, scoop the buns out with a spoon and invert onto the parchment paper. Best enjoyed while still warm!