Remove the puff pastry from the freezer and allow it to fully defrost in the packaging.

Preheat the oven to 400°F.

Unroll the pastry and flatten it on the plastic wrapper. Sprinkle the sugar and cinnamon evenly all over the pastry. Using a rolling pin, lightly roll over the sugar and cinnamon mixture to gently press it into the pastry.

Take one side and tightly roll the pastry toward the middle. Stop when you get to the middle. Then take the other side of the pastry and roll towards the middle. Use the plastic wrapper to wrap the pastry and place it in the fridge for 20 minutes to firm up. Repeat with the remaining sheet of pastry.

Remove the pastry from the fridge and cut into 1/4 inch thick slices. Place the cookies a couple of inches apart on baking sheets lined with parchment paper. Lightly brush the tops with the melted butter and a light sprinkling of sugar. Bake for about 12 to 15 minutes until the cookies puff up and turn a light golden brown. Keep a close eye on the cookies as they can quickly burn.

When the cookies are done, use a thin spatula to transfer them to cooling racks. Enjoy with hot tea or coffee, or a scoop of ice cream.