Make sure your puff pastry sheet is completely thawed but still very cold. Store in the fridge until ready to use.

In a small bowl, add the sugar and cinnamon, and whisk with a fork to combine evenly. Set aside.

Line two sheet pans with parchment paper, and set those aside as well. Preheat the oven to 400°.

Remove your puff pastry sheet from the fridge and set on a lightly floured surface. Gently unfold the pastry sheet, so that the long end is running from left to right.

Use a rolling pin to lightly roll out your puff pastry into a 10x13" rectangle, about 1/8" thick.

Brush the entire surface with the melted butter and sprinkle with the cinnamon sugar mixture. Make sure the cinnamon sugar has been absorbed into the butter.

Use a sharp knife or a pizza cutter to cut 12 thin strips, from left to right.

Fold the strips in half, and lightly press the cinnamon sides together to adhere.

Working one at a time, pinch each end of the cinnamon twist so that it's flat at the end and sealed. Again, don't flatten the entire twist, just pinch the ENDS flat.

Now it's time to twist! Holding each of your pinched ends, twist your puff pastry 4-5 times, or until you feel the strip is sufficiently twisted.

Lay the twist on a prepared sheet pan. Press the ends of the dough flat on the sheet pan, this will help to keep the twists in place.

Repeat the above steps until all your cinnamon sugar strips are folded, pinched, and twisted. Line up the twists 1 1/2-2" apart on a sheet pan.

Bake in a 400° degree oven for 14-15 minutes until puffed and golden brown. The ends will come unraveled a little but will keep most of their shape during baking.

Once the twists have cooled, transfer to a serving dish and enjoy.