Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5.
Puff pastry: remove puff pastry from the freezer and allow to defrost. Note 1
Combine: in a small mixing bowl, combine mascarpone, cinnamon and brown sugar. Use a spoon to consistently mix together.
Cheese mix and pastry: working 1 sheet at a time, lay puff pastry out on chopping board, dollop cream sugar mixture onto pastry and use a butter knife to spread into 1 thick layer.
Pecans: place pecan nuts into the food processor. Blitz the nuts for 15 - 20 seconds so they are chopped into small pieces. Sprinkle the chopped nuts over the mascarpone layer.
Roll: starting at one end, roll the pastry to form a tight log. Wrap in cling wrap, then place in the freezer for 30 mins. (Optional(.
Portion: remove from the freezer, then use a sharp knife and chopping board to cut the log into individual pinwheels.
Baking tray: line a baking tray with a silicon mat or parchment paper. Spread the pinwheels out onto the mat. Use your finger tips to gently push together any pinwheels that have opened up.
Bake: transfer the baking tray to the middle rack of the oven. Cook the pinwheels for 20 - 25 mins. Once done, turn the oven off, but leave them in the oven as they start to cool. After 5 -10 minutes, use an oven mit to remove baking tray, place on heat proof surface and use a flexible turner to transfer cooked pinwheels onto cooling rack.
Serve: dust with sifted cocoa powder, drizzle with honey and sprinkle over left over crushed pecans (Optional).