Line 2 large baking sheets with parchment paper. Set aside.

In a small bowl, combine the cinnamon and sugar. Set aside.

Dust a small amount of flour on a countertop, and roll out the thawed puff pastry to about ⅛ - ¼ inch thick. Use a pastry brush to apply half the melted butter to the puff pastry going all the way to the edges.

Sprinkle half the cinnamon sugar over the melted butter, and spread it as evenly as possible. Use a knife or pizza cutter to cut the puff pastry into 10 even strips longways.

Fold each strip in half, so the cinnamon sugar side is on the inside. Gently twist the folded puff pastry until the entire piece is twisted, then pinch the end slightly to seal it closed.

Place the twists on the prepared baking sheets, and refrigerate for at least 30 minutes or longer if possible. This is important, because it helps to keep the twists from unrolling while they bake.

Serve the twists with vanilla frosting. Leftover twists may be stored in the refrigerator or at room temperature for up to 4 days. The frosting should be stored in the refrigerator for up to 4 days.