1. Preheat oven to 400° F.
2. Cut almond paste into 4 pieces; freeze.
3. Combine sugar and cinnamon; set aside.
4. Sprinkle flour across clean work surface.
5. Open a package of dough; unroll flat.
6. Leave it the same shape and thickness as from the package.
7. Carefully, spread 4 tablespoons butter across the sheet.
8. Sprinkle with 2 tablespoons cinnamon sugar.
9. Fold dough onto itself in thirds.
10. Spread 1 tablespoon butter on dough.
11. Fold dough in half.
12. Place in freezer for 30 minutes.
13. Remove dough from freezer.
14. Roll into a 9-inch by 9-inch square.
15. Using a fine grater, grate a piece of almond paste across the dough.
16. Using a sharp knife, cut dough into 6 equal-sized strips.
17. Roll up strips from top to bottom.
18. Place in a 12-cup nonstick muffin pan with layers facing up.
19. Repeat process with remaining package of dough and ingredients.
20. Bake for 12 to 15 minutes until puffed and golden.
21. Immediately, sprinkle cruffins with cinnamon sugar.

Note: You will only need half of almond paste. The other half can be stored in the refrigerator for 2 weeks or frozen for up to 3 months.

Per Serving:

Calories: 297, Fat: 21 g (10 g Saturated Fat), Cholesterol: 40 mg, Sodium: 160 mg, Carbohydrates: 29 g, Fiber: 2 g, Protein: 2 g.