Preheat your oven to 400°F. Grease a mini muffin tin and set it aside for later use.
In a small bowl, combine the softened butter, cinnamon, and sugar until you have a well-mixed mixture.
Roll out the puff pastry and spread the cinnamon mixture evenly on top. Sprinkle the finely chopped pistachios and walnuts over the pastry.
Roll the puff pastry into a log and slice it into 12 pieces. Brush the beaten egg on top of each slice.
Place each slice in the prepared muffin tin and bake for 18-20 minutes or until the rolls turn golden brown.
Once baked, drizzle honey over the top or use simple syrup. Serve immediately and enjoy the delightful flavors!
Store any leftovers in an airtight container in the fridge for up to 3 days.