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Line a baking sheet with baking parchment or a silicone baking mat, and set aside.
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In a small bowl, whisk together the cinnamon with the icing sugar. Set aside.
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Roll out the puff pastry into a neat rectangle, or if using ready-rolled puff pastry, then trim to about 20 x 30cm (8 x 12in). Cut into rectangles, each about 5 x 10cm (2 x 4in).
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Sprinkle each of the rectangles with around ½ tsp of the cinnamon sugar, then roll into a cigar shape - to explain this a little better, I rolled from the bottom left corner to the top right corner.
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Dust the rolls with the leftover cinnamon sugar and place on the prepared baking sheet, allowing 1-2-in for spreading.
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Place in the fridge to chill for at least 15-30 minutes, Meanwhile, preheat you oven to 220°C (425°F), Gas mark 7.
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Bake for 8-12 minutes, or until puffed and golden brown.
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To serve, dust with some icing sugar (optional.)