2 tsp. ground cinnamon Preheat oven to 450F degrees. Line a baking sheet with parchment paper. Carefully unfold thawed puff pastry sheet and lay it out on a cutting board or your counter.
Make a horizontal cut across the puff pastry. Then make several vertical cuts into the pastry until you have 1-inch wide strips. Carefully place the dough strips onto your parchment-lined baking sheet. Bake for about 10 minutes or until golden brown.
While the churros are baking, start getting your butter and cinnamon sugar ready. Melt butter in a bowl, and combine cinnamon sugar in another bowl. Then lay out some parchment paper or wax paper. As soon as they come out of the oven you are going to start dipping them.
Dip each churro, one at a time, in the melted butter. Coat all the sides. Don't soak them, just a light dip in is enough. Then roll the churro in the cinnamon sugar, rotating it around so you coat all sides. Continue with this process until all the churros are coated.
Note: This recipe is for one puff pastry sheet; most boxes come with two. Double the recipe if you plan to use both sheets.