Cinnamon Cream Cheese Pockets Recipes

CINNAMON CREAM CHEESE SQUARES

Steps:

• Unroll one tube of dough and place in a lightly greased 13-in. x 9-in. baking pan. Seal seams and perforations; set aside. In a large bowl, beat the cream cheese, 1 cup of sugar and vanilla until smooth. Spread over dough. , Unroll remaining tube of dough and place over cream cheese mixture, stretching to fit. Brush butter evenly over top; sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 minutes or until golden brown. Cool; cut into squares.

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.