Cinnamon Roll Apple Pot Pies

Description

Source: Holy Sweet! - Peabody Johnson

Here's a buttery brown sugar cinnamon crust filled with apple pie filling and topped with a cinnamon roll, all baked up and then slathered in cream cheese frosting. Yes, it's overkill! Yes, it's amazing! This is one of the more complicated recipes in the book, mostly because it has a lot of steps, not because it's hard. But I am here to tell you that it is 100 percent worth making. When I was testing this recipe, I made many, many versions (only slightly different each time) and each time anyone ate one they all had the same response: This recipe alone made the book worth buying. I agree with them.

Ingredients

• 1/2 tsp active dry yeast
• 1/8 (30 ml) buttermilk (or whole milk), warm (90-110°F [32-43°C])
• 2 tbsp (30 g) granulated sugar
• 5 tbsp (70 g) unsalted butter, melted, divided
• 1/8 tsp salt
• 1 large egg
• 1 cup (125 g) all-purpose flour
• 1/4 cup (55 g) packed brown sugar
• 1 tbsp (8 g) ground cinnamon
• 2 (9-inch [23-cm]) refrigerated pie crusts
• 2 tbsp (28 g) unsalted butter, melted
• 2 tbsp (28 g) packed brown sugar
• 4 tsp (11 g) ground cinnamon
• 3 medium Granny Smith apples, peeled, cored and sliced
• 1/3 cup (66 g) granulated sugar
• 1 tsp apple pie spice
• 1/2 tsp cornstarch
• 1/2 cup (116 g) cream cheese, at room temperature
• 7 tbsp (98 g) unsalted butter, at room temperature
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2-3 tbsp (30-45 ml) whole milk
• 1 1/2 cups (180 g) powdered sugar

Directions

1. To make the cinnamon rolls: In a small bowl, add the yeast and warm buttermilk and whisk together.
2. Let the mixture sit for 5 to 10 minutes to bloom.
3. It should look cloudy and the top should have a bubble or two.
4. In a medium bowl, add the sugar, 2 tablespoons (28 g) of butter, salt, egg and flour.
5. Mix well.
6. Pour the bloomed yeast mixture into the flour mixture.
7. Using your hands, mix the dough until it's well combined.
8. Knead the dough by hand in the bowl for a minute or two.
9. This dough is going to seem more like cookie dough than yeast dough.
10. Coat a large, clean bowl with oil or nonstick baking spray and add the dough.
11. Cover the bowl with plastic wrap and then a towel.
12. Let the dough rise about 1 hour or until it has doubled in size.
13. If you have a cool house this may take longer than an hour, so do not panic.
14. It may take less time if you have a warm house.
15. On a lightly floured surface, roll the dough out into approximately a 4 x 9-inch (10 x 23-cm) rectangle.
16. Use a knife or a pizza cutter to cut it in half lengthwise, so you have two stripes that are each 2 x 9 inches (5 x 23 cm).
17. Brush the remaining 3 tablespoons (42 g) of butter all over the dough strips (use it all up).
18. Combine the brown sugar and cinnamon in a small bowl and evenly sprinkle half the mixture over each piece of buttered dough.
19. Carefully, starting from a short side, roll up each of the dough strips.
20. You should now have two giant cinnamon rolls.
21. Cut them each in half so that you have four.
22. Place them on a baking sheet and cover it with plastic wrap.
23. Leave them at room temperature for at least 30 minutes or until they have doubled in size.
24. While they are rising, prepare the crust and pie filling.
25. To make the crust: Spray four 5-inch (13-cm) mini pie pans with nonstick baking spray.
26. Really make sure they are good and greased up, since the dough will have sugar in it and it will tend to stick.
27. Set them aside.
28. Roll the pie crusts on a lightly floured surface.
29. Brush the butter all over the pie crusts (use it all up).
30. Combine the brown sugar and cinnamon in a small bowl and evenly sprinkle half the mixture over each buttered crust.
31. Roll the crusts up tightly, as you did with the cinnamon rolls, and slice each one in half.
32. You should have four equal parts of the rolled pie crust.
33. Take one of the sections and cut into 1/2-inch (13-mm)-thick slices.
34. Use your hands to push all the slices into a circle, and with a well-floured rolling pin, roll them out in one big circle again, about 6 or 7 inches (15 to 18 cm( in diameter. It should be streaked with cinnamon sugar.
35. Place this crust into one of the prepared pie pans.
36. Using your fingers, press the dough into the pie pan and up the sides.
37. Repeat the process with the remaining three dough pieces.
38. When you're done, put the crusts in the fridge while you prepare the apple pie filling.
39. To make the apple pie filling: Put the apples in a medium sauté pan over medium heat.
40. Cook the apples, stirring occasionally, until you start to see juices coming out of them, about 3 to 5 minutes.
41. Then add the sugar and continue to cook until the apples start to get slightly limp, about 5 to 7 minutes.
42. Remove the pan and place the apples in a medium bowl.
43. Add the apple pie spice and cornstarch, and mix until the apples are coated and the spice and cornstarch are evenly distributed
44. To assemble the pot pies: Preheat the oven to 350°F (175°C).
45. Remove the four pie crusts from the refrigerator.
46. Divide the apple filling evenly among the four pies.
47. Place an uncooked cinnamon roll on top of each pie.
48. Bake uncovered for 20 minutes.
49. It they start to brown too quickly, you can loosely cover each pie with a piece of aluminum foil to prevent further browning.
50. Remove the pot pies from the oven and let them cool in their pans while you prepare the frosting.
51. To make the frosting: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter until they're creamy, about 2 minutes.
52. Mix in the vanilla, salt and milk, then gradually mix in the powdered sugar 1/2 cup (60 g) at a time.
53. When all the powdered sugar is incorporated, mix for another minute or two until the frosting is nice and fluffy.
54. Frost the pies while they are still warm and in the pie pans.
55. You can use as much or as little frosting as you want - it's up to you.

Yield: Makes 4 mini pot pies