Preparation Steps

• Preheat oven to 375°F. Lightly grease a 12-cup muffin pan with a little melted butter.
• In a small bowl, mix the granulated sugar, cinnamon, and salt. In another bowl, stir together the blueberry jam, lemon zest, and vanilla.
• Unfold 1 puff pastry sheet on a lightly floured surface and roll into roughly a 10x12 inch rectangle. Brush lightly with melted butter.
• Spread half of the jam mixture over the pastry, leaving a 0.5 inch border on the long sides. Sprinkle half of the cinnamon sugar over the jam, then scatter half of the blueberries evenly.
• Starting from a long side, roll up tightly into a log. Trim ragged ends if needed. Cut the log into 6 equal pieces. For each piece, slice lengthwise down the center to expose layers, then twist the two cut halves together and coil into a spiral. Place into a muffin cup. Repeat with remaining 5 pieces.
• Repeat Steps 3–5 with the second puff pastry sheet and remaining fillings to make 12 cruffins total.
• Let the shaped cruffins rest for 5–10 minutes while the oven finishes heating. Brush any exposed tops with a touch more melted butter.
• Bake for 20–22 minutes, until puffed, deeply golden, and the jam is bubbling.
• Cool in the pan for 5 minutes, then loosen edges with a knife and transfer to a rack. Dust with powdered sugar and serve warm.