Name: Apple Cinnamon Roll Hand Pies Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 Granny Smith apples, peeled, cored, finely chopped; Juice of 1/2 lemon; 1 1/2 tsp light brown sugar; 1 tsp ground cinnamon; 1/4 tsp ground allspice; 1/4 tsp ground nutmeg; 1/8 tsp kosher salt; 1/4 cup water; 2 (12-oz.) tubes cinnamon roll dough (such as Pillsbury); All-purpose flour, for dusting; 1 large egg; 1 Tbsp water (divided from 1/4 cup + 1 Tbsp total); 1 cup (113 g) confectioners sugar; 1 tbsp (or more) whole milk; 2 tbsp demerara sugar (optional)

Ingredients

2 Granny Smith apples, peeled, cored, finely chopped

Juice of 1/2 lemon

1 1/2 tsp. light brown sugar

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground nutmeg

1/8 tsp. kosher salt

1/4 cup plus 1 Tbsp. water, divided

All-purpose flour, for dusting

2 (12-oz.) tubes cinnamon roll dough (such as Pillsbury)

1 large egg

1 cup (113 g) confectioners sugar

1 Tbsp. (or more) whole milk

2 Tbsp. demerara sugar (optional)

Instructions

Step 1: In a small pot over medium heat, combine the apples, lemon juice, light brown sugar, cinnamon, allspice, nutmeg, salt, and 1/4 cup water. Cover and simmer, stirring occasionally, until the apples are very soft and the liquid thickens, about 10 to 15 minutes.

Step 2: Arrange an oven rack in the center and preheat to 350°F (175°C). On a lightly floured surface, separate the cinnamon roll dough rolls. Roll each into a thin circle about 4 inches in diameter to get 16 total rounds.

Step 3: Place 8 dough rounds on a parchment-lined baking sheet. Spoon 2 tablespoons of the apple filling onto the center of each round. In a small bowl, whisk together the egg and the remaining 1 tablespoon of water. Brush the edges of the dough rounds with the egg wash, then place the remaining 8 rounds on top of the filled ones. Refrigerate for about 15 minutes to chill.

Step 4: Crimp the edges of each hand pie with a fork to seal. Using a paring knife, cut a small “X” on the top of each pie. Brush the tops with the egg wash.

Step 5: Bake the hand pies until they are golden brown and slightly bubbling in the center, about 20 minutes. Transfer to a wire rack and let cool for 15 minutes.

Step 6: In a small bowl, mix the confectioners sugar and milk until smooth and spreadable. If the frosting is too thick, add more milk 1 teaspoon at a time until reaching the desired consistency. You may also use the icing packet from the cinnamon roll dough if available.

Step 7: Using the back of a spoon, frost each hand pie. If desired, sprinkle demerara sugar over the frosting for added crunch and sweetness.

Tips & Variations

For a different fruit filling, try pears or peaches seasoned with similar spices.

Brush the edges carefully with egg wash to ensure a good seal and prevent leakage during baking.

Use a sharp knife to cut vent slits on top to allow steam to escape and keep pies from bursting.

Swap demerara sugar with coarse sugar or leave it out for a less crunchy topping.

FAQs

Can I make the apple filling ahead of time?

Yes, the apple filling can be prepared a day in advance and refrigerated. Allow it to cool completely before assembling the hand pies.

Can I use homemade cinnamon roll dough?

Absolutely. Homemade cinnamon roll dough works well and adds a personal touch. Just be sure to roll it out to the right thickness and diameter for even baking.