Cinnamon Roll. Apple Pie. Pops. Need I say more?
This recipe came out just as good as it looks, and although it’s quite involved, it’s not hard to do. I decided that these would be perfect to make on Easter Sunday with my boyfriends sister, and they were pretty fun to make. The filling is so gooey, sweet, and perfectly delicious. The crusts are also great because they’re made from pie dough so they’re light and flakey and not overly sweet. Between 5 of us, these didn’t last through the night!
Thank you to Sheryl for this awesome recipe! I tried it..and it was TRUE! 🙂
The apple pie filling is SUPER EASY to make. The most tedious part is just peeling and dicing the apples. It’s important however to make sure you really dice up the apples small enough so that they’re appropriately sized for the mini pies. Put a sauté pan on the stove and mix together the apples, brown sugar, cinnamon, butter, a pinch of salt, and once the apples are soft, add in flour.
This recipe calls for Ready Made Pie Crust, but we used the one that you mix water into and create the dough like that. Either works. Split the dough in half. Take one half and roll it out on a floured surface (no flour=sticky headache). Then use a circle cookie or biscuit cutter and cut out as many circles as the dough and the size of your cutter will make. Roll together your extra dough and try to make some more circles. I ended up with 12.
Brush the edges of the dough with egg wash. This ensures that the two layers of dough will stick together (like glue!) and not fall apart. This is the part where you would also place the lollipop stick in, but we chose to skip that step.
Evenly divide the apple mixture onto the center of dough rounds, leaving the edges clear.
While the apples are cooking, roll out the other half of the dough on a floured surface. It’s supposed to come out like a rectangle…but things in life don’t always work out how they’re supposed to haha. Brush the dough with melted butter and then sprinkle the cinnamon and brown sugar mixture on liberally.
Starting at one end, tightly roll the dough. Once you’ve created a cinnamon roll log, cut it into equal pieces.
Take each of the mini cinnamon rolls and squish them down with the palm of your hand. You can use the rolling pin to flatten them a little more if need be. They just need to be the same size as the bottom layer so they can cover the apple mixture.
Place the cinnamon roll top layer on top of each mini pie and press/seal with a fork. There’s no need to perforate the tops because theres venting in the cinnamon roll top. Then use the egg wash again to seal the tops of the pies to keep them from unraveling or falling apart. Pop ’em into the oven for 20 or so minutes and BAM! Little pieces of heaven.
We never even bothered making the icing for these because they were just so good on their own…. we also devoured them before we could make the icing. oops.