Makes 12 Palmiers
In a bowl, mix together the sugar and the cinnamon.
Pour out about half the cinnamon sugar and spread it out on the counter top, covering approximately the size of the sheet of dough. Carefully unfold the cold puffed pastry sheet and place it on top of the sugar. Take the remaining sugar and sprinkle it over the top of the dough.
Using a rolling pin, roll the dough out until it is approximately 12" x 12". Keep turning the dough to get an even square. You are also working to press the cinnamon sugar into the dough.
Note where the middle of the pastry sheet is located. Gently but tightly, roll one side of the dough towards the center, jelly roll style. Roll the opposite side of the dough towards the center, to meet the first roll. The two rolls of dough should look similar in size. Transfer to a baking sheet lined with parchment paper, cover and refrigerate for 30 minutes.
Slice across the rolls of dough with a sharp knife into 1 inch pieces.* Take each piece and lay it flat on the baking sheet, spacing them about 3 inches apart.
Bake for 15 - 20 minutes or until a light golden brown.
Rest on the baking sheet for a few minutes then carefully transfer to cooling rack.