Working with one puff pastry sheet at a time (keep the other in the fridge until needed), roll out one sheet of puff pastry and brush with half the melted butter. Sprinkle half the white sugar and cinnamon until evenly coated.
Roll into a log, starting from the long side, like you're making cinnamon rolls.
Slice the long into thirds. Then each third you want to cut in half length wise, exposing the layers inside. Roll each strip like a snail and place on the prepared lined baking sheet. Place in the freezer until ready to bake.
Repeat steps 2-4 with remaining puff pastry sheet.
Combine non-dairy milk and maple syrup in a small bowl. Brush prepared pastry knots with the mixture and bake in the pre-heated oven until golden brown and puffy – about 35 to 45 minutes.
In a bowl combine remaining cinnamon and sugar. Set aside until ready to use.
Allow to cool for 2 minutes before brushing with melted butter. Roll each knot in the cinnamon sugar mixture and enjoy!
We love these on their own or with some vanilla ice cream, but they are best enjoyed fresh, the day you baked them.