•1 frozen pastry dough, defrosted
•2 tablespoons vegan butter, softened
• ½ cup seedless raspberry jam
• 1 tablespoon cinnamon sugar, divided


1. Preheat oven to 180°C. Lightly grease a cookie sheet with non-stick baking spray.
2. Unfold puff pastry onto a flat surface.
3. Spread butter on the puff pastry.
4. Spread jam in a thin layer, leaving a 1-inch border for rolling. Sprinkle with 5. 1/2 tablespoon cinnamon sugar.
6. Roll into a log, secure seam side down and cut into 18 thin slices.
7. Place slices on prepared cookie sheet. Sprinkle remaining cinnamon sugar over slices.
8. Bake at 180°C for 20 minutes, or until puffed and golden brown. Serve warm or at room temperature.