These strawberry mini-pies were one of my favorite recipes of late and their poptart similarities made me excited to create a brown sugar and cinnamon version, since that is by FAR the best poptart (the glazed version, that is). With a few simple tweaks I had two-bite sized treats that work as well for brunch as they do for dessert!
It was a girls brunch at my house; I was in charge of pizzelles and cinnamon rolls. As the ladies filled me in on what they’d be bringing (scones, muffins, egg casserole, biscuits, etc), I realized a big ‘ol cinnamon bun might not be the best idea. There’s a certain line that you don’t want to cross when traveling through glutton-town; filling your plate with an assortment of sugary goodness is all well and fine but add a giant cinnamon roll and consider that line crossed.
The beauty of these little babies is that you can have a taste and unabashedly go back for seconds (or thirds, or maybe fourths like I did). You eat them with your hands which is nice for a buffet, and while two sticks of butter could never, in any way, be considered a “light” option, the size considerably cuts down on any guilt you might experience. A great addition to a brunch/breakfast buffet and PS, they travel considerably well, though like almost anything baked, they’re best served warm.
Brown Sugar and Cinnamon Mini-Pies
2 c. + 2 tbsp. all purpose flour
1 tsp. kosher salt
1 tsp. sugar
2 sticks unsalted butter, cut into 1/2 in. cubes
2-3 tbsp. ice water
1/2 c. brown sugar
2 tsp. cinnamon
1 tbsp. flour
1 c. powdered sugar
2-3 tbsp. milk
3/4 tsp. cinnamon
1/4 tsp. vanilla
1. For dough, whisk flour, salt and sugar together. Cut in butter cubes by pinching flour-covered butter between thumb and pointer fingers until the mixture resembles cornmeal with a few larger chunks left (you can also use a pastry blender).
2. Add water, 1 tbsp. at a time, while stir together. Once dough comes together mound into a ball and knead once or twice to make it cohesive. Divide dough in half and wrap in plastic wrap, pressed into disks. Refrigerate dough at least 1 hour or up to three days (can be frozen for about 1 month).
3. Roll out dough on a well-floured surface or a sheet of parchment/waxed paper until 1/8 of an inch thick. Using a floured biscuit cutter (or the rim of a drinking glass), cut dough into rounds.
4. Transfer rounds to a plate and put plate in freezer; continue with second disk of dough until all rounds have been cut. Only do one “re-roll” with your scraps; too many and the dough will be tough.
5. To make filling, whisk the brown sugar, cinnamon and flour together until combined.
6. Take chilled rounds from the freezer (if rounds have frozen and are stiff, just press between your two palms for a second and they will soften perfectly). Put a 1/2 tsp. of filling onto the center of the round and fold in half, pressing the seems together. As soon as they’re complete, refreeze on plate. Remember – the freezer is your friend. If ever the dough becomes difficult to work, just throw it in the freezer for several minutes.
7. Continue with the rest of the dough. Once all of the prepared mini-pies are complete and have been frozen, store together in a gallon-sized ziplock bag.
8. When ready to bake (it can be immediately after making, or up to a month later), preheat oven to 375 degrees. Place mini-pies on parchment lined sheet and bake for 25-27 minutes or until lightly golden brown.
9. To make glaze, whisk together powdered sugar, milk, cinnamon and vanilla until smoothly combined. Drizzle glaze over mini-pies and serve.