Pre-heat oven to 350°F. Grease 12 muffin cups with butter.
Remove Croissant Sheet from freezer and thaw at room temperature for 15 minutes, until just pliable but not too soft. Roll out dough into a 10X16” rectangle, for easier measuring and cutting.
Brush Croissant Sheet with melted butter and dust with cinnamon sugar. Or, spread thin layer of Nutella instead of butter and sugar.
Working quickly, cut Croissant Sheet in to eight strips, across the wider side of the sheet, each 2 inches wide with a pizza cutter or sharp chef’s knife. Stack 4 strips, buttered sides up, (you will have two stacked strips) (photo #1) and cut each strip crosswise into six equal pieces with bench scraper or knife. (photo #2)
Carefully place each piece, cut edges up, in a muffin cup. Separate outer layers of each roll to fan outward. (Photos #3) Make more rolls with remaining dough in same manner. If making large Fantails, double up on the stacks, pinch bottoms together and place in muffin cups. You will now only have 6 large Fantails.
Loosely cover muffin pan with plastic wrap and let the dough rise in a warm place until doubled, 30 to 60 minutes.
Bake 18 to 22 minutes until rolls are golden brown. Transfer to a wire rack and let cool in the pan for 10 minutes.
Drizzle icing over warm rolls or serve in bowls for dipping.
Serve warm or at room temperature.
Yield: 12 small Fantails or 6 large Fantails