1 package (17.3 oz) frozen puff pastry sheets, thawed

4 tablespoons unsalted butter, melted

1/3 cup granulated sugar

2 teaspoons ground cinnamon

Pinch of salt

1 cup powdered sugar

2–3 tablespoons whole milk

1/2 teaspoon vanilla extract

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Preheat oven to 400°F and line a large baking sheet with parchment paper.
Let thawed puff pastry sit at room temperature for about 15 minutes until cold but pliable.
Unfold the pastry on a lightly floured surface and gently roll to form an even rectangle.
In a small bowl, mix granulated sugar, cinnamon, and salt.
Brush pastry with melted butter and sprinkle with cinnamon sugar mixture.
Cut pastry into 12 strips, about 1 inch wide.
Twist each strip 4–5 times and place on baking sheet, spacing 2 inches apart.
Brush tops with remaining butter and sprinkle extra cinnamon sugar.
Bake for 12–15 minutes until golden brown and puffed.
While cooling slightly, whisk powdered sugar, milk, and vanilla to make glaze.
Drizzle glaze over warm twists before serving, if desired.

Use brown sugar for a deeper flavor.

Tight twists and chilled dough help maintain shape during baking.

Skip glaze or dust with powdered sugar for a lighter finish.

Bake a minute longer for extra crispiness, but watch carefully.

Kids can help with twisting and sprinkling sugar.