Cinnamon Bun Pie Pockets

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 preheat oven to 350 degrees f.
• 2 unroll both pie crusts and place onto a lightly floured surface.
• 3 using a 3" round cookie cutter, cut rounds out of crust until all crust is used.
• 4 you should get approximately 12 rounds per pie crust, re-rolling scraps one time if needed.
• 5 in a mixing bowl, mix the cream cheese, brown sugar and (1/2 tsp.) cinnamon until well combined.
• 6 place half (12) of the rounds onto a parchment or silpat-lined baking sheet.
• 7 using a small cookie scoop, scoop a heaping tablespoon of cream cheese mixture onto the centers of the 12 crusts.
• 8 lightly brush water around outer edges of the filled dough then place remaining rounds on top of filled rounds.
• 9 gently press edges to seal.
• 10 place sugar and (1/2 tsp.) cinnamon into a small bowl and mix to combine.
• 11 brush tops of pies with melted butter then sprinkle with cinnamon/sugar mixture.
• 12 bake for 25-30 minutes or until tops of pies are golden brown.
• 13 once pies are cooled, whisk powdered sugar and cream until mixed well and a desired drizzling consistency.
• 14 drizzle over tops of pies. serve warm.