Cinnamon Bun Pie Pockets Recipes

CINNAMON BUN PIE POCKETS

Steps:

• Preheat oven to 350 degrees F.
• Unroll both pie crusts and place onto a lightly floured surface.
• Using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
• You should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
• In a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
• Place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
• Using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
• Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
• Gently press edges to seal.
• Place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
• Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
• Bake for 25-30 minutes or until tops of pies are golden brown.
• Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
• Drizzle over tops of pies. Serve warm.

INSIDE OUT CINNAMON ROLL HAND PIES

Steps:

• Preheat oven to 350 degrees F.
• Unroll both pie crusts and place onto a lightly floured countertop. Using a 3 inch round cutter, cut rounds out of crust until all crust is used. You should get approximately 12 rounds per pie crust, re-rolling scraps one time.
• In a mixing bowl, mix the cream cheese, brown sugar and cinnamon until well combined.
• Place half (12) of the rounds onto a parchment or silpat lined baking sheet. Using a small-medium cookie scoop, scoop a heaping Tablespoon of cream cheese mixture onto the centers of the 12 crusts.
• Lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds. Gently press edges to seal.
• Place sugar and cinnamon into a small bowl and mix to combine. Brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
• Bake for 25-30 minutes or until tops of pies are golden brown.
• Once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency. Drizzle over tops of pies.