Ginger and Cinnamon Roll-ups

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small bowl, combine the sugar, ginger, and cinnamon, mixing until evenly distributed.

Lay out the puff pastry sheets on a clean work surface and allow them to come to room temperature for 2-3 minutes if they were frozen.

Brush the surface of each puff pastry sheet lightly with egg wash using a pastry brush.

Sprinkle the ginger-cinnamon-sugar mixture evenly across each pastry sheet, covering the surface generously.

Starting from one long edge, tightly roll each pastry sheet into a log, pressing gently to seal.

Cut each rolled pastry log into 1-inch slices using a sharp knife, creating individual roll-ups.

Place the roll-ups cut-side up on the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 18-20 minutes until the pastries are puffed and golden brown.

While the roll-ups bake, prepare a glaze by whisking together the powdered sugar and water until smooth.

Remove the roll-ups from the oven and let them cool for 2-3 minutes on the baking sheet.

Drizzle the powdered sugar glaze over the warm roll-ups and serve.