Preheat your oven to 400 °F (204 °C). Spray your muffin pan with a non-stick spray with flour added, or line the muffin pan with liners.

In a small bowl, whisk together the sugar and cinnamon. Divide this mixture by setting aside 4 Tablespoons to be used for sprinkling on after the cruffins are baked.

Open up each puff pastry sheet and lay each one on the counter flat. Set two aside for the moment; they will be placed on top.

Using a butter knife or offset spatula, spread ¼ cup of butter onto each of the bottom two sheets. Then divide the larger cinnamon/sugar mixture in half and generously sprinkle on top of the buttered pastry sheets, covering the whole surface.

Take the top two pastry sheets and place them on top of the cinnamon sugar sheets, creating a sandwich.

Using a pizza cutter, cut 6 equal strips from each sandwich, 12 total.

Roll the slices up (cinnamon roll style), making sure to pinch the ends to help the rolls stay closed as they bake, and place each one into a muffin cup.

Bake for about 15-18 minutes or until golden.

Sprinkle with (or roll them around in) the remaining 4 Tablespoons of cinnamon sugar while they are warm.