Thaw puff pastry according to package directions. Preheat oven to 400 degrees.
In a small bowl, stir together sugar and cinnamon. Sprinkle half of mixture on work surface.
Unfold 1 sheet pastry over sugar mixture; sprinkle with 2 more tablespoons of sugar mixture.
Roll pastry out to approximately 10 x 12-inch rectangle. Cut a 3-inch strip from short end.
Fold long ends of larger rectangle inward to meet in center. Then fold in half so short ends meet.
Fold reserved strip of dough in half so short ends meet; place on bottom half of larger piece, with folds facing same direction.
Fold top half over smaller piece of dough to cover. Gently roll over dough to seal.
Freeze until firm but still pliable, 30 minutes.
Repeat with second sheet of puff pastry.
Slice into 1/2-inch-thick pieces. Dip cut sides in remaining sugar mixture.
Transfer to parchment or silicone-lined baking sheet, with cut sides up, about 3 inches apart to allow for spreading.
Bake 10 minutes. Turn slices over and bake another 8 - 10 minutes or until golden.
Let cool slightly, then transfer to a wire rack with a spatula. Let cool completely before decorating.