• 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.
• In a small bowl, beat an egg and set aside.

To prepare the rolls:

• In a large bowl, mix together the softened butter, sugar, cocoa powder, cornstarch, and cinnamon until well blended and smooth.
• 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.
• Spread the chocolate cinnamon filling in an even layer over the puff pastry.
• 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.
• 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.
• 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:

• In a large bowl, whisk together the ground freeze-dried raspberries and powdered sugar. Mix in the lemon juice and vanilla extract.
• 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:

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