When refrigerated cinnamon roll dough is on sale at the grocery store, I stock up! Beyond cinnamon rolls, the dough can be made into all kinds of last-minute treats and desserts like large pies, tarts, bread, and small hand pies. I love emptying out my crisper drawer from the “past due” mealy apples and make little pies with it. Cinnamon rolls have the flavor already rolled into the dough, so you need minimal prep of your filling-let the dough do the heavy lifting!
Preheat oven to 350˚.
In a bowl, toss the apples with salt, spices, sugar and let the apples macerate for up to 30 minutes.
In a saucepan, melt the butter, and add the apple mixture. Cook until apples have softened and cooked down. Add the cornstarch and take off the heat.
On a floured surface, roll each of the cinnamon rolls to about 1/8th thick. Spoon some of the apple mixtures at the center of half the circles. Place an unfilled circle on top of the filled ones, and press the edges with your fingers to seal.
Place the pies on a parchment-lined baking sheet.
Brush tops with the cream. Bake until golden brown, about 10 minutes. Serve warm.
Ingredients
Directions
Preheat oven to 350˚.
In a bowl, toss the apples with salt, spices, sugar and let the apples macerate for up to 30 minutes.
In a saucepan, melt the butter, and add the apple mixture. Cook until apples have softened and cooked down. Add the cornstarch and take off the heat.
On a floured surface, roll each of the cinnamon rolls to about 1/8th thick. Spoon some of the apple mixtures at the center of half the circles. Place an unfilled circle on top of the filled ones, and press the edges with your fingers to seal.
Place the pies on a parchment-lined baking sheet.
Brush tops with the cream. Bake until golden brown, about 10 minutes. Serve warm.
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