1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. In a small bowl, whisk together the granulated sugar, ground cinnamon, and salt. This spice mix is the heart of your twists, so take a moment to enjoy the scent—it’s a simple pleasure that never gets old.
3. Brush one sheet of puff pastry evenly with half of the melted butter. Sprinkle half of the cinnamon sugar mixture over the buttered sheet, then optionally scatter chopped nuts on top for added crunch and flavor.
4. Place the second sheet of puff pastry on top and repeat the butter and cinnamon sugar layering.
5. Using a sharp knife or pizza cutter, cut the stacked puff pastry into strips about 1 inch wide and 6 inches long.
6. Take each strip and gently twist it several times to create those beautiful spirals. Lay each twist on the prepared baking sheet, spacing them about an inch apart to allow for puffing.
7. Brush the tops with the remaining melted butter and sprinkle with any leftover cinnamon sugar mixture for an extra sparkle and sweetness.
8. Bake in the preheated oven for 12-15 minutes, or until golden brown and puffed. Keep an eye on them after 10 minutes, as ovens can vary. I’ve found that waiting until the edges turn a deep golden color is a reliable visual cue to pull them out.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Optional: Drizzle with a simple glaze made from powdered sugar and milk once the twists have cooled slightly. This step is a favorite in our house, especially on rainy afternoons when Eli and I sit down for a treat.

One tip I picked up from my culinary classes is to keep the dough cold throughout the process. It helps maintain those flaky layers, which turns a good cinnamon twist into a great one. While my early kitchen experiments sometimes meant a soggy bottom or uneven bake, this little trick made all the difference.