> Baking spray
> 3/4 cup blanched almonds
> 3 tbsp butter, softened
> 1/2 tsp cinnamon
> 1 tsp vanilla extract
> 4 tbsp honey, divided
> 2 tbsp all-purpose flour
> 1 sheet frozen puff pastry, thawed
Preheat oven to 425°F. Coat 6 cups of muffin pan with the baking spray. Finely chop the almonds.
In a medium, microwave-safe bowl, combine the butter, cinnamon, vanilla, and 3 tbsp honey. Microwave in 30-second intervals, until butter melts. Stir to combine
On a lightly floured surface, unfold the pastry sheet. Brush all over with butter mixture. Sprinkle with chopped almonds, reserving 2 tbsp for garnish.
With long side of pastry facing you, tightly roll the pastry in jelly-roll fashion. Cut into 6 even pieces and place 1 in each sprayed cup in muffin pan. Lightly coat tops with baking spray.
Bake 20–22 min., until golden brown. To serve, drizzle with remaining 1 tbsp honey and sprinkle with reserved chopped almonds.