Cinnamon Sugar Pie Bites with a Cream Cheese Frosting Dip

Flaky, crunchy, cinnamon sugar pie bites paired with a smooth cream cheese frosting dip—yes please! This recipe is so easy to throw together (especially if you use store-bought pie dough) and is a much-welcome treat for those chilly fall evenings.

Cozy up, friends and then let’s bake!

Some Materials You’ll Need:

• Rolling pin
• Large baking sheet
• Parchment paper
• Various mixing bowls
• Fork
• Measuring cups/spoons
• Wooden spoon/whisk
• Pastry brush (something to apply egg wash
• Plastic Wrap
• 3 inch round biscuit cutter (or whatever shape you want these cut in)

Making the Pie Dough

You can certainly use store-bought pie dough to save time if you’re in pinch (or hangry and need these ASAP, I feel you). With that said, if you’re looking for truly flaky, buttery, and crunchy pie crust to dip in that cream cheese frost dip—this is the dough for you.

Here’s a breakdown of how to make the pie dough and scroll down a little further for tips on achieving truly flaky crust!

1. Place your butter in the freezer for 5 minutes to firm up. Whisk your flour and salt together in a medium-sized bowl. Cut your butter it into 1/2 inch cubes, then toss in the flour to coat.
2. Squish each piece between two fingers to create flat little “shingles” of butter and then use both hands to crumble some of them into smaller pea-sized pieces.
3. Make a well in the center, add 4 tablespoons of ice water, toss it with the flour until mostly incorporated and then add more ice water by the tablespoon until the dough is shaggy, but generally holds together (more crumbly, not wet & sticky).
4. Shape into a disc, wrap tightly in plastic, and chill in the fridge for 30 minutes to 1 hour.
5. After it’s chilled, roll out the dough on a lightly floured surface into a large square (~8×8 inch). Fold in half twice (top to bottom, left to right) so it’s a quarter of the original size.
6. Roll out and repeat the folds again, using more flour as needed. Wrap tightly in plastic and chill in the fridge for another 30 minutes, up to 1 hour (ideal).

I’ve more tips in my Strawberry Galette recipe too! Check that out to master this dough, friends.

Making the Cream Cheese Frosting Dip

This cream cheese frosting dip is super easy to make, trust me. I just use a wooden spoon to cut back on dishes and having to deal with a hand mixer, but you do you. Just be careful not to over-do it on the whole milk. You want a thicker consistency—it’s a dip, not a glaze after all (think Dunkaroos).

In a medium-sized bowl, add your softened cream cheese, sifted powdered sugar, melted/cooled butter, and vanilla paste/extract. Mix/beat together using a wooden spoon until smooth (again, a hand mixer works just not always necessary if your ingredients are at the appropriate temperatures). Then, whisk in your whole milk by the tablespoon until desired consistency. Go thick for maximum dipping potential!

How to Make Flaky Pie Crust (Tips & Tricks)

In the previous section on “Making the Pie Dough,” I had you go through a series of folds in the last time. This helps create extra layers within the crust that will puff up during the bake! If you look closely at the photos below, you can see all those little layers in there. Literally drooling as I type that.

If making dough stresses you out or you don’t feel as confident with it, I’d recommend letting the dough chill in the fridge for a bit after making it before attempting the folds (as the instructions state). This gives the dough time to firm back up (the butter, really) and make it easier to handle. Check out a video of me doing this over on Instagram as a helpful visual!

If, however, you want to cut out the hassle of having to wait that first period of chill time, you can totally just do the folds immediately after throwing the shaggy dough together. Just be aware that the dough will be sticker than if you let it chill first as the butter will be warmer from handling it. I like to use a bench scraper to scrape underneath the dough as I make my folds so nothing gets left behind on the surface.

With truly flaky pie crusts, the goal is to leave larger (but flat) pieces of butter intact when you go into the bake. You also want to make sure the butter/dough is cold going into the bake. Cold butter will release steam as it’s baked and that steam puffs up all those layers you made, resulting in a flaky AF crust.

Storing these Cinnamon Sugar Pie Bites

I would store these two cuties in separate places, though let’s be honest—they won’t make it past day one because they’re too delish!

Store the cinnamon sugar pie bites at room temperature in an airtight container and the cream cheese frosting dip in the fridge, also in an airtight container. I like to throw a piece of plastic wrap over the dip (push it down so it’s touching the surface of the dip). This helps prevent any potential condensation in the container that can drip down and mess with the consistency.

Tag me @joshisbaking over on Instagram if you make these cinnamon sugar pie bites, friends! Better yet, tag me in some dunking videos—that’s what I want to see, let’s be real. Now I’m off to make a double batch of these babies, throw on an oversized sweatshirt, and down them while watching some cozy period piece drama.

Toodles!

---

Print

Check out my most recent recipes:

• Hot Cocoa Cream Pies
• Roasted Crispy Rice Treats Dipped in Chocolate Frosting
• Giant Chocolate Blueberry Pop Tart

Looking for something else to bake?

• Bars
• Blondies
• Brownies
• Cake
• Cookies
• Donuts
• Loafs
• Muffins
• Pastries
• Pop Tarts
• Scones
• Uncategorized