Cinnamon Bun Pie Pockets Food

CINNAMON BUN PANCAKES

Steps:

• For the swirl: Combine the brown sugar, butter and cinnamon in a small bowl and mix until smooth. Pour into a small plastic re-sealable bag and cut 1/4 inch off a corner and store it with the opening upright in a small glass until ready to use.
• For the icing: Combine the confectioners' sugar, butter, milk and salt in a small bowl. Whisk until smooth and set side.
• For the pancakes: Whisk together the flour, sugar, baking powder, salt and nutmeg in a medium bowl until combined. Whisk together the milk, vanilla and eggs in a large bowl until well combined. Whisk the butter into the milk mixture then add the milk mixture to the flour mixture, whisking until smooth and well combined.
• Melt 1 teaspoon of the butter in a large nonstick skillet or griddle over medium heat. Ladle about a 1/4 cup of the batter into the skillet. Starting from the middle of the batter, pipe out a large swirl of the cinnamon swirl mixture with the outer most part of the swirl near the edge of the batter. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart, and repeat with the swirl. Cook until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more. Serve hot and swirl-side up, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Top with a drizzle of the icing before serving.

INSIDE OUT CINNAMON ROLL HAND PIES

Steps:

• Preheat oven to 350 degrees F.
• Unroll both pie crusts and place onto a lightly floured countertop. Using a 3 inch round 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.
• In a mixing bowl, mix the cream cheese, brown sugar and cinnamon until well combined.
• Place half (12) of the rounds onto a parchment or silpat lined baking sheet. Using a small-medium 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 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.

CINNAMON BUN APPLE PIE

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.
• Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.
• Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

CINNAMON BUN PIE POCKETS

Steps:

• 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.

CINNAMON BUN PIE

Steps:

• Dissolve yeast in warm water and milk.
• Knead in dry ingredients. Add butter. Let rise for 45 minutes.
• After the 45-minute rise, roll out dough into a long rectangle and spread butter over its surface. Sprinkle it with a generous amount of light brown sugar, cinnamon, and salt.
• Roll up the rectangle into a long cylinder. Cut into fourteen, 2-inch pieces. Place in a greased 9-by-13-inch pan or two 10-inch pie pans and cover with plastic. Let rise another 45 minutes before baking 12-22 minutes at 375°.
• To prepare the frosting, mix butter, cream cheese, extract, sugar, and salt thoroughly.
• While the buns are still warm, spread the frosting generously over them and serve immediately. Watch as they disappear before your very eyes.

CINNAMON BUN COOKIES

Steps:

• Cream first 5 ingredients until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Gradually beat in flour. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes., For filling, beat butter, brown sugar, corn syrup and vanilla. Add flour, cinnamon and salt; mix well. Remove top sheet of waxed paper; spread filling over dough to within 1/4 in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Cover and freeze until firm, about 30 minutes., Preheat oven to 375°. Uncover and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment-lined baking sheets. Bake until edges are lightly browned, 10-12 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For glaze, mix confectioners' sugar, corn syrup, vanilla and enough water to reach desired consistency. Spread or drizzle over cookies. Let stand at room temperature until set.

BEST EVER CINNAMON BUNS

Steps:

• In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms.
• Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until doubled in bulk, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Punch down, and divide into two equal parts. Roll out each section on a lightly floured surface. Spread each with softened butter and sprinkle with sugar and cinnamon.
• Roll up like jelly rolls and cut buns 1 1/2 inches thick with a piece of dental floss or a dull knife. Place in greased baking pans, and allow to rise until doubled.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until golden brown.
• Meanwhile, combine confectioners sugar, 1/4 cup melted butter, vanilla, and milk. Remove baked buns from oven and drizzle with frosting.