Preheat oven to 375°F and grease a muffin pan.
Gently unroll a sheet of thawed puff pastry dough onto a floured surface. With a rolling pin, roll out the dough in one direction until it has elongated by a few inches.
With an offset spatula, gently spread a thin layer of Nutella onto the surface of the dough, all the way to the edges.
Starting at one long end, gently roll the dough with your fingers until it becomes a spiral log.
With a knife, cut straight down the middle of the roll lengthwise. You will end up with two long strips. Then, cut each strip in half crosswise so you end up with 4 shorter pieces.
With each piece of dough, cut side facing upwards, roll into a snail spiral. Tuck the end underneath itself and place into a greased muffin pan.
In a small bowl, whisk up an egg for the egg wash. Use a pastry brush to gently brush cruffins with egg wash.
Bake for 45-50 minutes until golden brown and cooked through the center. Sprinkle with granulated sugar while warm.
Whisk together the whipping cream, coffee, and sugar. Transfer to a piping bag with a closed star tip and pipe dollops on top of each cruffins. Also drop a teaspoon of extra nutella onto each cruffin.