Preheat oven to 220 C or 420 F. Line one large baking tray with baking paper. Set aside.

To make cinnamon sugar, combine together ground cinnamon and white sugar cinnamon in a bowl. Set aside.

Place one puff pastry sheet on a flat surface. Brush with melted butter.

Sprinkle with cinnamon sugar evenly over the pastry sheet to the edges.

Tightly roll the pastry sheet into a long log.

Using a sharp knife, cut the roll lengthwise in half.

Tightly weave the two sides together, leaving the cut sides exposed.

Form into a circle resembling a wreath, firmly pinching one end underneath the other to seal.

Transfer the wreath to the baking tray.

Repeat with the remaining puff pastry sheets. Bake for about 20 minutes or until golden.

To make glaze, combine together butter, sugar, vanilla extract and milk in a small bowl. Add more milk if needed to achieve the desired consistency.

Pour glaze over cooked cinnamon wreaths.

Decorate with almond flakes, mint leaves and cranberries if you like.