Cinnamon Bun Pie Pockets
Ready In: 45 mins
Serves: 12
Ingredients
- 2 refrigerated 9-inch pie shells
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup brown sugar, packed
- 1 teaspoon ground cinnamon (1/2 for filling, 1/2 for topping)
- 1 tablespoon sugar
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 2 -3 tablespoons milk or 2 -3 tablespoons heavy cream
Directions
- 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.
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