• Before starting, defrost the frozen puff pastry according to the package instructions. For the pepperidge farm brand that I used, this takes 40 minutes at room temperature.
• Once defrosted, preheat the oven to 400F and line a baking sheet with parchment paper.

Fill and bake the cinnamon knots

• Lightly flour a rolling pin and roll out the puff pastry. Then, brush one side of the puff pastry with 1 ½ Tablespoons of the melted vegan butter.
• Mix together the 2 Tablespoons of sugar and ½ teaspoon of cinnamon. Then, sprinkle this on top of the butter-brushed puff pastry.
• Fold the puff pastry evenly in half. Then, use a pizza cutter or sharp knife to cut into 8 slices.
• Hold the ends of each puff pastry slice and twist them. Then, roll them into a spiral, tucking the end of the slice into the center of the puff pastry.
• Add the cinnamon sugar knots to a parchment-lined baking sheet. Coat the tops of each puff pastry with about ½ Tablespoon of the melted vegan butter.
• Add the tray to the oven and bake the cinnamon knots for 20-25 minutes until they are browned and flaky on the outside.

Coat with cinnamon sugar & serve

• Let the puff pastry knots cool on the baking sheet for 1-2 minutes. While they are cooling, mix together the remaining ¼ cup of sugar and ½ teaspoon of cinnamon in a medium bowl. Then, brush the tops with the remaining 1 Tablespoon of butter.
• Place each knot into the bowl of cinnamon sugar and use a spoon to coat them with the cinnamon sugar mix. Then, add to a plate and serve warm. Enjoy!