Whisk flour, sugar and salt in a medium bowl. Work in the butter into the flour mixture until it forms crumbles and holds shape when squeezed.

Whisk egg-replacer powder and milk in a small bowl and add to the flour mixture and mix just until everything is cohesive.

Roll the dough and pat into a 3”x5” rectangle; wrap in plastic and refrigerate it for an hour or for up to 2 days.

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Remove the dough onto a lightly floured surface and roll it out into a 10” x 15” rectangle about ⅛” thick.

Brush half of the lengthwise surface (i.e. the 5” x 15” strip) with milk/ cream and sprinkle cinnamon sugar** evenly all over. Fold the unfilled side of the pastry over the filled side and press the edges lightly.

Brush the resulting 5”x15” pastry with milk/ cream and sprinkle the remaining cinnamon sugar. Using a pizza cutter or a sharp knife, cut the pastry crosswise into ½” strips that are 5” long.

Hold the strip on each end and twist them to give them the characteristic “cinnamon stick” shape.

Place them on a prepared baking sheet and bake the cinnamon sticks for 25-30 minutes or until golden brown.

Remove from the oven and after couple of minutes, place them on a wire rack to cool completely. Enjoy with your evening cup of tea or coffee.