In a small bowl mix together the sugar and cinnamon.
Unroll the pastry (de frost if frozen), lightly roll to even it out, sprinkle with sugar mixture, and lightly roll on top to trap the sugar into the pastry.
Roll the dough from each end into the middle making sure they are even. Refrigerate for 30 minutes while the oven is pre-heating.
Pre-heat oven to 375F (190C) Line a cookie sheet with parchment paper.
Remove from the fridge and cut into ¼-⅓ inch slices, bake for approximately 10 minutes then carefully flip them over and continue to bake for another 5-10 or until golden. Let cool and serve. Enjoy!
Notes
They are best when eaten the day they are baked, if you do have leftovers then store them in an airtight container and keep at room temperature. They will keep for a day or two.Freeze them baked or unbaked. I prefer to freeze them unbaked because you can bake them straight from the freezer and they are best when they are freshly baked. Make them as instructed and, once they are sliced, freeze them in a single layer on a baking sheet. Once frozen, you can transfer them to a freezer container for up to a month.You don’t need to thaw them when you are ready to bake them. You can place them on the baking sheet frozen and bake as instructed.