Preheat the oven to 350F degrees
Combine the butter, brown sugar, cinnamon, and orange zest in a bowl and mix to combine.
Lay the puff pastry flat on a lightly floured surface.
Spread the cinnamon sugar mixture on top of the puff pastry.
Gently roll up the edges and continue rolling, as lightly as you can. You may need to lightly moisten the edges with water or a but of egg wash to make them stick.
Using a sharp knife, cut the rolled up pastry in 1 to 1 ½" pieces.
Place the pieces on a parchment paper lined baking sheet.
Brush the tops of the pastry with the egg wash, then sprinkle with the coarse sugar and sea salt.
Bake the cinnamon swirls for 20-25 minutes until golden brown. The cinnamon sugar mixture will have leaked into the pan, but that it ok.
Remove and spoon the melted cinnamon sugar mixture from the pan over the top of the cinnamon swirls. Let cool for 5 minutes and place on a wire rack to finish cooling.
The bottom will be perfectly caramelized with the cinnamon, sugar and butter mixture. Drizzle with the orange glaze and serve.