Preheat the oven to 400º. Line two sheet trays with parchment paper.

In a small bowl, mix together the cinnamon and sugar.

Sprinkle your work surface with 1/4 cup of the cinnamon-sugar mixture. Lay the sheet of puff pastry over the sugar mixture. Using a rolling pin, roll the pastry into a 14” x 10” rectangle.

Sprinkle 1/2 cup of the sugar mixture on the top of the pastry, leaving a 1/2-inch border around the edges. Lightly press the sugar into the pastry.

Starting on one of the short ends, roll the pastry tightly, stopping when you reach the middle. Roll the other short end up until you reach the middle.

Turn the roll over so the seam is on the bottom, and cut into 1/2-inch slices.

Lay the palmiers on the prepared sheet trays, sliced side down. Sprinkle each one with a bit of the cinnamon sugar. Bake until light golden brown, about 12 minutes.

Turn the palmiers over and sprinkle with the remaining sugar. Bake an additional 5 to 7 minutes or until they are golden brown and glazed.

Allow to cool to room temperature before serving.