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.

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.

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.