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Apple Cinnamon Roll Hand Pies Recipe

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4.9 from 140 reviews

Delightful Apple Cinnamon Roll Hand Pies feature a warm spiced apple filling tucked inside flaky cinnamon roll dough. These handheld treats are perfect baked to a golden finish and topped with a smooth confectioners sugar glaze, offering the perfect balance of sweet and spice in every bite.

Ingredients

Scale

Apple Filling

  • 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

Dough & Assembly

  • 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)

Glaze

  • 1 cup (113 g) confectioners sugar
  • 1 tbsp (or more) whole milk
  • 2 tbsp demerara sugar (optional)

Instructions

  1. Prepare the Apple Filling: In a small pot over medium heat, combine the finely chopped apples, lemon juice, light brown sugar, ground cinnamon, allspice, nutmeg, kosher salt, and 1/4 cup water. Cover and simmer, stirring occasionally, for 10 to 15 minutes until the apples are very soft and the mixture has thickened.
  2. Preheat and Prepare Dough: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Lightly flour your work surface. Separate the cinnamon roll dough tubes and roll each piece into a thin circle about 4 inches in diameter, making a total of 16 rounds.
  3. Assemble Hand Pies: Place 8 dough rounds on a parchment-lined baking sheet. Spoon about 2 tablespoons of the apple filling onto each round. In a small bowl, whisk together the large egg and remaining 1 tablespoon of water to make an egg wash. Brush the edges of each dough round with the egg wash, then place another dough round on top to cover the filling.
  4. Chill and Seal: Refrigerate the assembled pies until chilled, about 15 minutes. Crimp the edges firmly with a fork to seal. Use a paring knife to cut a small X on top of each pie for steam to escape. Brush the entire surface of each pie with the egg wash.
  5. Bake the Hand Pies: Bake in the preheated oven for about 20 minutes, or until the pies are golden brown and bubbling slightly in the center. Remove from oven and transfer to a wire rack to cool for 15 minutes.
  6. Prepare the Glaze: In a small bowl, mix the confectioners sugar and milk until you achieve a smooth, spreadable consistency. If the glaze is too thick, add more milk, one teaspoon at a time, until the desired texture is reached.
  7. Frost and Serve: Using the back of a spoon, spread the glaze over each cooled hand pie. Optionally, sprinkle the tops with demerara sugar for added texture and sweetness. Let the glaze set before serving.

Notes

  • Use Granny Smith apples for their tartness which balances the sweetness of the glaze.
  • If you prefer a smoother filling, pulse the cooked apple mixture slightly in a food processor.
  • Ensure the pies are chilled before baking to help them hold their shape and prevent leaking.
  • The optional demerara sugar adds a nice crunch and caramel-like flavor to the glaze topping.
  • Leftover pies can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: apple hand pies, cinnamon roll hand pies, baked hand pies, apple cinnamon dessert, easy apple desserts

Find it online: https://flavorsbymaya.com/apple-cinnamon-roll-hand-pies-recipe/