Inside Out Cinnamon Bun Pie Pockets

Hey everyone, hope your week is off to a good start! I’ve got a sweet treat to share with you today that is sure to put a smile on your face 🙂  These awesome little pie pockets taste just like cinnamon rolls, but pie like. Enjoy these little pies right out of the oven with lots of sweet drizzle…..mmmmm! and Philadelphia Cream Cheese asked me to be a part of The Real Women of Philly campaign by promoting a really fun opportunity. Paula Deen is looking for the next big cooking stars, and enthusiastic home cooks are encouraged to submit videos. Check out my ultra cheesy video (see below) featuring one of my favorite cream cheese recipes! $25,000 is at stake along with a chance to meet Paula Deen! So go ahead and send in your video. To submit a video go to

Hope you enjoy!!

Inside Out Cinnamon Bun Pie Pockets

2 refrigerated 9 inch pie crusts

8 oz softened Philadelphia Cream Cheese

¼ Cup packed brown sugar

1 teaspoon ground cinnamon

2 Tablespoons granulated sugar

½ teaspoon ground cinnamon

2 Tablespoons melted butter

1 Cup powdered sugar

2-3 Tablespoons heavy cream

1. 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.

2. 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.

12 pie pockets


Happy Baking, come back soon!!


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52 Responses
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    I am so glad that I had the chance to stumble upon your site – this recipe looks outstanding and judging from your great pictures, it is. I am definitely going to give this a shot very soon. Thanks for sharing!

  3. Sabrina

    Could you whip these up the night before, put them in the fridge/freezer (unbaked) and just pop them in the oven in the morning?

  4. Susan

    Made these tonight with a friend for a bakesale tomorrow. So yummy, easy to make, and inexpensive. We got 15 pie pockets from our batch.

    Thanks for sharing the recipe.

  5. Cindy

    I just found your blog today, and can’t wait to try some of these incredible recipes!! This one first though….my gosh, it’s making me drool! Great video, by the way!

  6. Stefanie

    I just made these on Sunday morning and they turned out SO delicious! My husband wouldn’t even wait for me to make the drizzle for the top – he ate one right out of the oven. Once I let them cool, and made the topping, he had two more. They were a big hit! They were also great cold – I put them in the fridge over night and they were yummy for a treat the next day! Thank you for sharing your wonderful ideas with all of us! I love new treats and dinner ideas! Keep ’em comin’!

    1. Jenny

      Hi Adalia,
      The company ( I did the video for edits them. I don’t know the first thing about editing!!

  7. Rachel ~ Southern Fairytale

    These are so fun! we made these for father’s day last year and I forgot about them 😉

    They’re like sopapillas, except way easier 😉

    Nom nom. Great pictures and adorable video, as always.

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