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
