Apple Cinnamon Roll Hand Pies Recipe

Introduction

These Apple Cinnamon Roll Hand Pies combine the comforting flavors of spiced apples and cinnamon rolls into a perfectly portable treat. Soft and flaky on the outside with a warm, fruity filling inside, they’re ideal for breakfast or a cozy snack.

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
• 1 large egg
• 1 cup (113 g.) confectioners sugar
• 1 Tbsp. (or more) whole milk
• 2 Tbsp. demerara sugar (optional)

Instructions

1. 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.
2. Step 2: Arrange a rack in the center of the oven and preheat to 350°F (175°C). On a lightly floured surface, separate the cinnamon roll dough and roll each piece into a thin circle about 4 inches in diameter, making 16 rounds total.
3. Step 3: Place 8 dough rounds on a parchment-lined baking sheet. Spoon 2 tablespoons of the apple filling onto each round. In a small bowl, whisk the egg with the remaining 1 tablespoon of water. Brush the edges of the rounds with the egg wash, then place a second dough round on top of each filled round. Refrigerate for about 15 minutes until chilled.
4. Step 4: Crimp the edges with a fork to seal. Use a paring knife to cut a small X on top of each hand pie. Brush the tops with egg wash.
5. Step 5: Bake the hand pies for about 20 minutes, or until golden brown and slightly bubbling in the center. Transfer to a wire rack and let cool for 15 minutes.
6. Step 6: In a small bowl, mix confectioners sugar with whole milk until spreadable; add more milk 1 teaspoon at a time if too thick. Using the back of a spoon, spread the frosting over each hand pie.
7. Step 7: Sprinkle demerara sugar on top of the frosting if desired for extra crunch and sweetness.

Tips & Variations

• Use tart apples like Granny Smith for a balanced sweet and tangy filling.
• For a richer filling, add a tablespoon of butter to the apple mixture while simmering.
• Try swapping the cinnamon roll dough with puff pastry for a flakier crust.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

Storage

Store the hand pies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. To reheat, warm in a 350°F oven for 8–10 minutes until heated through and the crust is crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the apple filling can be made a day in advance and refrigerated. Bring it to room temperature before assembling the hand pies.

Do I have to use cinnamon roll dough?

No, you can substitute with store-bought puff pastry or pie dough, but cinnamon roll dough adds a deliciously soft, sweet flavor that complements the spiced apples.

Apple Cinnamon Roll Hand Pies Recipe

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★★★★★

4.8 from 71 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: 16 hand pies 1x

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Description

Delightful Apple Cinnamon Roll Hand Pies featuring a warm spiced apple filling encased in soft cinnamon roll dough, baked to golden perfection and topped with a sweet glaze. These individual hand pies blend classic apple pie flavors with the irresistible texture of cinnamon rolls, making them a perfect treat for any occasion.

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Ingredients

Scale 1x2x3x

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 and Assembly

• 2 (12-oz.) tubes cinnamon roll dough (such as Pillsbury)
• All-purpose flour, for dusting
• 1 large egg
• 1 Tbsp. water (divided from total 1/4 cup plus 1 Tbsp.)

Glaze and Topping

• 1 cup (113 g) confectioners sugar
• 1 Tbsp. whole milk (or more as needed)
• 2 Tbsp. demerara sugar (optional)

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Instructions

1. Cook the Apple Filling: In a small pot over medium heat, combine chopped apples, lemon juice, light brown sugar, ground cinnamon, allspice, nutmeg, kosher salt, and 1/4 cup water. Cover and simmer, stirring occasionally, until the apples are extremely soft and the liquid thickens, about 10 to 15 minutes.
2. Prepare the Dough: Arrange a rack in the center of the oven and preheat to 350°F (175°C). On a lightly floured surface, separate the cinnamon roll dough tubes. Roll each dough piece into a thin circle approximately 4 inches in diameter, creating 16 total rounds.
3. Assemble the Hand Pies: Place 8 dough rounds on a parchment-lined baking sheet. Spoon 2 tablespoons of the apple pie filling onto the center of each round. In a small bowl, whisk together the large egg and the remaining 1 tablespoon water to create an egg wash. Brush the edges of the dough rounds around the filling. Top each with another dough round and gently press edges together, refrigerating the assembled pies for about 15 minutes to chill.
4. Seal and Prepare for Baking: Crimp the edges of the hand pies with a fork to seal them properly. Using a paring knife, cut a small “X” on top of each pie for ventilation. Brush the tops with egg wash to promote even browning.
5. Bake: Bake the hand pies in the preheated oven until golden brown on all sides and bubbling slightly in the center, approximately 20 minutes. Remove from the oven and transfer to a wire rack to cool for 15 minutes.
6. Make the Glaze: In a small bowl, mix the confectioners sugar and milk until you achieve a smooth, spreadable consistency. If the frosting is too thick, add more milk one teaspoon at a time until desired texture is reached.
7. Finish and Serve: Using the back of a spoon, spread the glaze over each hand pie. Optionally, sprinkle the tops with demerara sugar for added texture and sweetness. Allow glaze to set slightly before serving.

Notes

• You can substitute Granny Smith apples with other tart apple varieties for a different flavor profile.
• Ensure the filling is thickened well to avoid soggy crusts.
• Chilling the assembled pies before baking helps maintain their shape.
• Demerara sugar adds a nice crunch, but it’s optional based on preference.
• The glaze can be adjusted for sweetness or consistency by varying the milk amount.
• These hand pies can be prepared ahead and refrigerated before baking.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: apple cinnamon roll hand pies, apple hand pies, cinnamon roll dessert, apple pie hand pies, easy apple dessert