Mix together all of the sugar with the cinnamon.

Cover your work surface with a large sheet of parchment or wax paper.

Spread about a ¼ cup of the sugar mixture. Lay the first sheet of puff pastry dough down and roll to about 10x12. Then sprinkle another ¼ cup of the sugar mixture over the rolled dough. Repeat this process with the second sheet of dough.

Next, position your dough vertically and roll the left side up until you reach the center. Then roll the right side of the dough up to the center until the two sides touch. Press them together gently. Repeat with the rest of the dough.

Wrap in plastic wrap and chill in the refrigerator for an hour or until cold. (It can be made in advance and chilled overnight.)

Preheat the oven to 400 degrees.

Remove the dough from the refrigerator. Starting at one end, cut off ½ inch slices.

Place the slices on a baking sheet lined with parchment paper. Be sure to leave plenty of space because they puff up a lot during baking.

Bake 10-15 minutes ( watch them after the 10 minute mark because they brown fast) Mine were done in 12 minutes.

Remove from oven and cool on the baking pan for 10 minutes then transfer to a wire cooling rack to cool completely.

Store in an airtight container.