Whisk together 345g sugar with 12 g cinnamon in a bowl. Pour some on the counter and add additional granulated sugar on top. Roll cold puff pastry scraps in cinnamon sugar. Sprinkle more on top as you go to work sugar into the dough.
Roll to 1/8 inch. Work quickly so that the puff is still cold.
Cut ½ inch strips using a pizza cutter or knife.
Starting at one end twist one strip of dough until a tight spiral is formed. Place on a parchment lined baking sheet. Press the ends of the dough down slightly to keep it from unrolling.
Continue with the remaining dough.
Chill in the refrigerator about a half an hour or until the dough is completely cold.
Bake in preheated oven 15-20 minutes or until the dough is a dark golden brown and the sugar has caramelized.
Cool completely before storing. Store in an air-tight container at room temperature for up to 3 days. You can refresh them in the oven if desired after a few days. This will make them taste freshly baked.
All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!