Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Mix the sugar and cinnamon: In a small bowl, combine 1/3 cup sugar with 1 to 1½ teaspoons ground cinnamon. Adjust to taste if you prefer more spice.

Prep the puff pastry: Lightly flour your surface and unfold 1 sheet of thawed puff pastry. If it feels sticky, chill it for 5 minutes. If it’s stiff, let it rest a minute so it doesn’t crack.

Roll lightly: Use a rolling pin to smooth the pastry into an even rectangle, about 10x12 inches. Don’t press hard—preserve those flaky layers.

Add a sticky base: Brush the surface with a thin layer of water, beaten egg, or melted butter. This helps the cinnamon sugar cling.

Sprinkle generously: Evenly coat the pastry with the cinnamon sugar mixture. Press gently with your hands so it adheres.

Fold and seal: Fold the pastry in half lengthwise (like a hot dog bun). Gently press or roll once to seal the layers together.

Cut into strips: Using a sharp knife or pizza cutter, slice into 12 even strips (about 1 inch wide).

Twist: Hold each strip at both ends and twist 4–6 times. Place on the lined baking sheet, leaving space between. If any sugar falls off, sprinkle a pinch back on top.

Optional egg wash: Brush the tops lightly with beaten egg for shine. Sprinkle a touch more cinnamon sugar if you like extra crunch.

Bake: Bake 12–16 minutes, until puffed and deeply golden. Rotate the pan halfway if your oven has hot spots.

Cool slightly and serve: Let the twists rest on the pan for 5 minutes, then move to a rack. Enjoy warm, or cool completely if glazing.

Optional glaze: Whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a few drops of vanilla. Drizzle over cooled twists.