Preheat oven to 400 degrees.
Dust your countertop with 1 tablespoon of flour.
Lay down the puff pastry sheet on top of the floured countertop.
Spread softened butter on top of the puff pastry sheet on the counter.
In a small mixing bowl stir to combine brown sugar and cinnamon.
Sprinkle the brown sugar mixture on top of the buttered pastry. Use as much or as little of the cinnamon mixture. I use about 1/2 of it and then use the rest later to mix into my frosting.
Top the cinnamon and butter with the leftover puff pastry sheet, like pictured. Press down the puff pastry so the two sheets start to stick together.
Then gently roll over the puff pastry sheets with a rolling pin, pressing them together and spreading it out.
Cut the puff pastry in half the long way, like pictured.
Then cut into 24 half-inch slices - making a total of 48 slices total.
Grab one slice and spread out to the length of one piece of bacon. Top with one slice of bacon.
Top the bacon with one slice of puff pastry, making sure to stretch to the length of the bacon.
Then twist the bacon and 2 slices of puff pastry together, like pictured.
Set on baking sheet, 12 per pan.
Bake 35-45 minutes. *Halfway through baking, I use a paper towel and damp off the twists, to remove some of the extra grease.
Remove from oven once the puff pastry is a nice golden brown and bacon is cooked all the way through.
Let it rest on the pan for 5 minutes, then gently remove and serve.