CINNAMON ROLL HEART CRUFFINS

Preheat oven to 375F. Grease 8 heart ramekins (or regular ramekins) with butter (if you don’t have ramekins, you can use a muffin tin instead). Set aside.
Make the cinnamon filling. In a medium bowl, mix together the butter, brown sugar, and cinnamon until smooth and well combined.
Place a sheet of puff pastry onto a piece of parchment paper. Roll out slightly to even the surface out.
Spread half of the cinnamon filling onto the sheet of puff pastry.
Cut the puff pastry sheet in half lengthwise. Then, cut each strip in half, and then half again. You should have 8 equal-sized strips from one sheet of puff pastry. You will use 2 strips per heart.
Take one strip, and starting with the shorter ends, roll up each end in a like a snail, until they meet in the middle. Use your fingers to pinch and shape the bottom to create the heart look. Take another strip, and wrap it around the heart. You will get 4 cruffins per puff pastry sheet.
*If you are using regular ramekins or a muffin tin, roll up the first strip to make a circle cinnamon roll look. Then wrap the second strip around.*
Repeat with the other sheet and remaining filling.
Place the cruffins into the prepared ramekins or muffin tin. Brush the tops of each with the egg wash.
Bake at 375F for 25-32 minutes, or until golden brown.
Remove from the oven. If the cruffins are uneven from puffing up, gently press down to even out.
Allow to cool in the pan for 5-10 minutes, then use a knife to gently remove and immediately roll in the cinnamon sugar to coat.
Enjoy!