For the muffins:
1. Preheat your oven to 180°C and line a muffin tray with paper liners.
2. Whisk the eggs until foamy, then whisk in the oil until combined.
3. Mix in the MiniMakes cake mix alternating with the milk to form a smooth batter.
4. Divide the batter between the paper liners, using an ice cream scoop to measure the batter evenly.
5. Bake for 20 minutes or until cooked through when tested with a skewer and set aside until completely cool.

For the sour cream frosting:
6. Place the sour cream and softened butter in a bowl and beat until smooth and creamy.
7. Add the icing sugar and vanilla extract and mix to form a smooth and fluffy icing.
8. Place the icing in a piping bag fitted with a piping tip of your choice and set aside until needed.

For the cinnamon puff rolls:
9. Combine the butter, sugar and cinnamon together to form a paste.
10. Spread in an even layer over the sheet of puff pastry.
11. Cut the pastry into 12 lines and roll each one up into a scroll.
12. Place on a lined baking tray and bake for 20 minutes at 180°C until golden and crisp and set aside to cool.

To assemble:
13. Pipe the sour cream frosting on top of the cooled cupcakes and top with a crisp cinnamon puff roll just before serving.