Apple Cinnamon Roll Hand Pies Recipe
Introduction
These Apple Cinnamon Roll Hand Pies combine the warm flavors of cinnamon and apples with a tender, flaky dough. Perfect for a cozy snack or dessert, they’re easy to make and delightfully portable.
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 apples, lemon juice, light brown sugar, cinnamon, allspice, nutmeg, salt, and 1/4 cup water. Cover and simmer, stirring occasionally, until apples are extremely soft and liquid is thickened, 10 to 15 minutes.
- Step 2: Arrange a rack in center of oven; preheat to 350°. On a lightly floured surface, separate rolls. Roll each to a thin circle about 4″ in diameter (you need 16 total).
- Step 3: Arrange 8 rounds on a parchment-lined baking sheet. Spoon 2 Tbsp. apple pie filling on top of each round. In a small bowl, whisk egg and remaining 1 Tbsp. water. Brush edges of rounds with filling. Place another dough round on top of each. Refrigerate until chilled, about 15 minutes.
- Step 4: Crimp edges with a fork. Using a paring knife, cut a small X on top of each. Brush with egg wash.
- Step 5: Bake hand pies until golden brown all over and bubbling slightly in the center, about 20 minutes. Transfer to a wire rack and let cool 15 minutes.
- Step 6: In a small bowl, mix confectioners’ sugar and milk until spreadable (you can also use the icing packet instead if your cinnamon roll dough came with one). If frosting is too thick, add more milk 1 tsp. at a time until desired consistency is reached.
- Step 7: Using the back of a spoon, frost each hand pie. Sprinkle demerara sugar on top of frosting (if using).
Tips & Variations
- Use tart apples like Granny Smith for a balanced sweetness and slight tang.
- For extra texture, add chopped nuts such as walnuts or pecans to the filling.
- If you prefer a spicier filling, increase cinnamon or add a pinch of ground cloves.
- Substitute the cinnamon roll dough with homemade puff pastry for a different texture.
- To prevent soggy bottoms, bake hand pies on a preheated baking stone or tray.
Storage
Store leftover hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 1 month. Reheat in a preheated 350°F oven for about 10 minutes to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples for this recipe?
Yes, you can use any firm apple variety like Honeycrisp, Fuji, or Braeburn, but tart apples like Granny Smith tend to hold their shape better and balance the sweetness well.
Do I have to frost the hand pies?
No, frosting is optional. You can enjoy these hand pies plain or simply dust them with powdered sugar if you prefer a lighter finish.
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Apple Cinnamon Roll Hand Pies Recipe
- Total Time: 55 minutes
- Yield: 16 hand pies 1x
- Diet: Vegetarian
Description
These Apple Cinnamon Roll Hand Pies are a delightful twist on classic cinnamon rolls, filled with a warm, spiced apple mixture and topped with a sweet glaze. Perfect for breakfast or a comforting dessert, they combine soft cinnamon roll dough with a tender apple filling and a crisp, golden crust.
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
- 2 (12-oz.) tubes cinnamon roll dough (such as Pillsbury)
- All-purpose flour, for dusting
- 1 large egg
- 1 Tbsp. water (for egg wash)
Glaze and Topping
- 1 cup (113 g) confectioners sugar
- 1 Tbsp. (or more) whole milk
- 2 Tbsp. demerara sugar (optional)
Instructions
- Cook the apple filling: In a small pot over medium heat, combine the chopped apples, lemon juice, light brown sugar, cinnamon, allspice, nutmeg, kosher salt, and 1/4 cup of water. Cover and let it simmer, stirring occasionally, until the apples are very soft and the liquid has thickened, about 10 to 15 minutes. Remove from heat and set aside to cool.
- Prepare the dough rounds: Preheat the oven to 350°F and position a rack in the center. On a lightly floured surface, separate the cinnamon roll dough tubes. Roll each cinnamon roll into a thin circle about 4 inches in diameter. You should have 16 rounds total.
- Assemble the hand pies: Place 8 dough rounds on a parchment-lined baking sheet. Spoon about 2 tablespoons of the cooled apple filling onto the center of each round. In a small bowl, whisk together the egg and remaining 1 tablespoon of water. Brush the edges of the dough rounds with the egg wash. Place the remaining 8 rounds on top of the filling to form hand pies. Refrigerate the assembled pies until chilled, about 15 minutes.
- Seal and prepare for baking: Crimp the edges of each hand pie using a fork to seal. With a paring knife, cut a small “X” on the top of each pie to allow steam to escape. Brush the tops with the egg wash.
- Bake the hand pies: Place the baking sheet in the preheated oven and bake the pies for about 20 minutes, or until they are golden brown all over and the filling is bubbling in the center. Remove from the oven and transfer the pies to a wire rack to cool for 15 minutes.
- Make the glaze: In a small bowl, mix the confectioners’ sugar and whole milk until the glaze is smooth and spreadable. If the glaze is too thick, add milk 1 teaspoon at a time until desired consistency is reached. (Alternatively, use the icing packet if your cinnamon roll dough comes with one.)
- Glaze and finish: Using the back of a spoon, spread the glaze evenly over each hand pie. If desired, sprinkle demerara sugar over the glaze for added crunch and sweetness.
Notes
- Use Granny Smith apples for a tart flavor that balances the sweet dough and glaze.
- Make sure to cool the apple filling before assembling to prevent the dough from becoming soggy.
- If your dough comes with an icing packet, you can use it instead of making the glaze from scratch.
- Chilling the assembled hand pies before baking helps the dough hold its shape and prevents shrinking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple hand pies, cinnamon roll hand pies, apple cinnamon dessert, baked hand pies, cinnamon roll dessert
