1. Preheat your oven to 375°F (190°C) and lightly grease a muffin tin or line with muffin liners.
2. In a small bowl, mix the sugar, cinnamon, and salt. Stir in the melted butter and vanilla extract until well combined.
3. Unroll the puff pastry sheets on a lightly floured surface. Brush each sheet with the cinnamon-sugar mixture, ensuring an even layer.
4. Starting from one end, roll the pastry tightly into a log. Slice each log into 2-inch pieces.
5. Place each piece into the prepared muffin tin, cut side up. Gently press down to fit into each cup.
6. Bake for 20-25 minutes, or until the cruffins are golden brown and puffed up.
7. Remove from the oven and let cool for a few minutes before transferring to a wire rack.
8. For an extra touch of sweetness, you can dust the tops with more cinnamon sugar or a light glaze.

One tip from my kitchen to yours: use a sharp knife to cut the rolled pastry. This helps maintain the beautiful layers that make cruffins so visually appealing. And don’t worry about a little mess; it’s all part of the fun!