Preheat your oven to 350F. Take your dough and roll it out to 2mm or 1/16" thick. Cut out 4" circles, either freehand or using a template, they dont need to be perfect. You should get between 20-24 circles between the two balls of dough. You will have to reroll the dough a few time to get all the circles.
For each circle, place about a tablespoon and a half of apple filling in the middle. Fold the dough in half so the edges meet like a taco. Press the edges together with your finger so they are sealed and then press the edges with the bottom of a fork. Repeat for all the empanadas and move them with a spatula onto a cookie sheet.
Take your ½ cup of reserved caramel sauce and combine the sugar and cinnamon topping ingredients until mixed well. With a pastry brush, brush the top of each empanada with the caramel sauce and sprinkle with the cinnamon sugar.
Bake for 25-30 minutes or until the top of the empanadas are golden brown. Some filling may bubble out during the baking and that is okay!