Pear Hand Pies

7 pears peeled, cored, and diced into ¼” pieces ¼ cup water 1 lemon, juiced 1 cup brown sugar 1 Tbsps. cinnamon 1 tsp. nutmeg 3 Tbsps. cornstarch 2 12.4oz cans refrigerated cinnamon roll dough (8 count) In 2 quart saucepan combine diced pears, water and juice of one lemon. Cook over mediumhigh heat, stirring occasionally for 8 minutes. Some pears will break down, but that’s fine. In separate bowl, combine brown sugar, cornstarch, cinnamon, and nutmeg. Whisk to combine. Pour over pears and stir constantly until sauce thickens approximately 2 minutes. Remove from heat and let sit until cool. Line baking sheet with parchment paper. Preheat oven to 375°F. Flatten cinnamon rolls. (I flattened by hand, but you can use a rolling pin if desired.) Add 1-2 Tbsps. pear pie filling to cinnamon roll. Use your judgement and don’t overfill. Flatten another cinnamon roll and place on top of filling. Pinch edges together. Place on prepared baking sheet. Repeat until all cinnamon rolls are filled. Bake 18 minutes or until golden brown. Let cool on pan 5 minutes. Spread or drizzle icing from cinnamon rolls onto hand pies. Serve warm.