In a bowl, combine the pie filling and cinnamon until combined.

Place about 1/4 cup of the pie filling down the center of each tortilla.

Roll tortillas up burrito style and place in an 11 x 8 baking dish seam side down.

In a medium sauce pan, combine the butter, sugar, brown, sugar, and water. Cook over medium heat stirring constantly until boiling.

Once boiling reduce heat and simmer mixture for 3 minutes while stirring occasionally.

Remove from heat and pour over enchiladas. Allow enchiladas to sit for 45 minutes.

Preheat oven to 350 degrees and cook for 20-30 minutes until golden brown.

Serve enchiladas topped with a scoop of vanilla ice cream and drizzle with sauce from the pan. Serves 6.