Preheat the oven to 400°F. Line a baking tray with parchment paper and keep ready.
In a bowl add the sugar and cinnamon powder. Mix well. Keep aside.
Wrap each ice-cream cone tightly with aluminium foil sealing any lose ends and covering the cone completely. Keep aside.
Flour the surface and place the thawed Pepperidge Farm® Puff Pastry on it and roll it into 10X15 inches and divide into 1 inch equal strips
Now take the wrapped cones and the strips, starting with the pointy end wrap along the cone overlapping at each twist by about ⅓rd.
Snip off any extra if any. Don't wrap till the very end as the Pepperidge Farm® Puff Pastry expands on baking and it may get a little difficult to remove the sugar cones
Brush the cones with milk (you can use egg wash too)
Sprinkle the cinnamon sugar evenly all over the cones.
Place on the pre-lined tray with the pointy end facing up.
Bake for 20-25 mins or until golden brown.
Remove from the oven and gently pull the wrapped ice-cream cones out. Let the horns cool completely.