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1
Combine the sugar and canela in a small bowl and sprinkle about 1/4 cup of the mixture on a work surface.
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2
Roll out the puff pastry into a rectangle about 10 by 12 inches and sprinkle another 1/4 cup of the mixture on top.
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3
Mark the center of the rectangle (parallel to the long side) very lightly with a knife.
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4
Roll one of the long sides toward the center as tightly as possible.
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5
Repeat with the other side (both sides should touch in the middle) and press lightly so they stick together.
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6
Refrigerate for 30 minutes or freeze (wrap them in parchment paper) for later use.
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7
Preheat the oven to 375F.
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8
Line 2 baking sheets with parchment paper or nonstick mats.
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9
Remove the dough from the refrigerator and cut into 3 to 4 dozen 1/2-inch-thick slices.
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10
(To slice the frozen logs, let thaw for about 5 minutes so they wont crack when you slice them.)
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11
Dip each slice into the remaining 1/4 cup sugar-canela mixture and place on the baking sheets, leaving about 1 inch between slices.
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12
Bake until golden brown, turn over the pastries, and bake for a few more minutes so that both sides are evenly caramelized, 8 to 10 minutes.
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13
Let cool on a wire rack.
