Preheat the oven to 180°c. Line a baking tray with baking paper.
'Paint' one side of a sheet of puff pastry with the melted butter.
Sprinkle the sheet liberally with cinnamon and sugar, leaving a 1-2 cm strip down one side.
Starting on the side opposite the free strip, roll the puff pastry into a log with the cinnamon and sugar on the inside. Use the free stripe to stick the log together so that it does not unroll. If necessary, use additional melted butter to help it stick. Brush the outside of the log liberally with melted butter.
Use a sharp nice to slice the log into snails and lay them on a tray.
Bake for 12 minutes or until puffed and golden.
How many you make will depend on the size of your puff pastry sheet and how many sheets you use. The measurements in this recipe are not exact and are guestimates based on the size of our puff pastry. I know for a fact that the puff pastry sheets in Australia are normally twice the size of what they are here.If you are using frozen puff pastry, allow it to defrost before using.If you have a small child helping, make sure someone responsible slices the log into the snails or use a child's knife, under adult supervision.