Chocolate Spread Puff Pastry Buns

Cut the sheet of puff pastry into 4 pieces and gently roll each one out lengthwise. If the dough is sticky, dust it lightly with flour.

Spread chocolate-hazelnut spread over each piece, leaving about 5 mm of plain dough around the edges.

Roll up tightly into a log, then cut it lengthwise without cutting all the way through at the end. Twist both halves into a spiral and shape into a round bun.

Place the pastries on a baking sheet lined with parchment paper or a silicone mat, leaving some space between them. Brush with milk and sprinkle with cinnamon if desired.

Bake in an oven preheated to 180°C (350°F) for about 20 minutes until golden brown.