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Preheat the oven to 425° F. Arrange 12-15 paper cupcake liners on a baking sheet.
Mix the cinnamon and sugar together in a bowl.
Lay one pastry sheet flat on your counter. Brush with 2 tablespoons melted butter, 1 tablespoon apple butter, then sprinkle with ½ of the cinnamon sugar. Arrange ½ of the apples over the sugar. Place a second sheet of pastry directly over the apples to cover. Gently press down to seal everything inside. Roll the dough into a log, like a cinnamon roll.
Cut the log into 6-8 rounds, placing each in the prepared paper cupcake liners. Repeat with the remaining pastry/apples. Use the palm of your hand to smoosh the round down to about ½ its size. Sprinkle the tops lightly with any remaining cinnamon sugar.
Bake for 25-30 minutes, until the pastry is deep golden brown.
To make the glaze, whisk all ingredients in a bowl, adding additional milk as needed to thin. Dip or drizzle the glaze onto the fritters. Eat warm. And enjoy.