Cup of Yum
1. If using frozen, allow the puff pastry to thaw at room temperature. Preheat oven to 400˚F (200˚C). Line two baking sheets with parchment or lightly grease.
2. In a small bowl, beat an egg and set aside.

To prepare the rolls:

1. In a large bowl, mix together the softened butter, sugar, cocoa powder, cornstarch, and cinnamon until well blended and smooth.
2. On a lightly floured surface, gently roll out the sheet of puff pastry to even out any creases. You don't want the sheet too thin.
3. Spread the chocolate cinnamon filling in an even layer over the puff pastry.
4. Roll the puff pastry up, short side to short side, to form a compact log. Brush the edge of the short side with a little beaten egg and pinch to seal.
5. Use a sharp knife to slice the log into individual rolls, about 1 inch (2.5 centimeters) thick. Transfer each roll to the prepared baking sheet, at least 2 inches (5 centimeters) apart. Brush the tops with the beaten egg.
6. Bake the rolls in the preheated oven until puffed and golden, 15-20 minutes. Transfer the rolls to a wire rack and allow to cool slightly.

To prepare the Raspberry Glaze:

1. In a large bowl, whisk together the ground freeze-dried raspberries and powdered sugar. Mix in the lemon juice and vanilla extract.
2. Slowly add milk until the glaze is just smooth enough to drizzle but still hold its shape. If the glaze is too thick, add a little more milk. If it is too thin, add a little more powdered sugar or dried raspberry.

To assemble:

1. Sprinkle the crumbled cookies over each cooled roll. Drizzle with the raspberry glaze and serve immediately or allow to set slightly.