• Preheat oven to 425 degrees.
• Unfold 2 thawed sheets of puff pastry onto a lightly floured surface. Use a rolling pin to even out the creases and gently roll out the puff pastry. Pour half of the butter onto each of the puff pastry sheets and spread evenly using an offset spatula or a pastry brush. Sprinkle each sheet with half of the sugar and half of the cinnamon.
• Use a pizza cutter or sharp knife to cut into ¾" wide strips. (To make shorter straws, cut the strips in half widthwise)
• Twist each puff pastry strip and place onto a parchment lined baking sheet.
• In a small bowl, whisk together the egg and water. Use a pastry brush to egg wash the puff pastry.
• Bake in a preheated oven for 10-12 minutes, or until puffed and lightly golden brown.
• Remove from the oven and serve warm with icing if desired, or transfer to wire racks and cool to room temperature. Store in an airtight container at room temperature for up to 5 days. Enjoy!

Icing for Cinnamon Sugar Twists

• In a small bowl, combine the powdered sugar, heavy cream, and vanilla extract. Stir until combined and smooth. Use a spoon to drizzle onto Cinnamon Twists.