Introduction
You can enjoy warm, gooey apple pies without any baking stress thanks to this brilliant shortcut. These individual treats combine the cozy flavors of cinnamon rolls and apple pie in minutes. It’s the perfect solution when you need an impressive dessert with almost no effort.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 8 pies
Ingredients
- 1 8-count can cinnamon rolls (reserve icing)
- 1 can apple pie filling
Instructions
- Preheat your oven to the temperature specified on the cinnamon roll package (typically 350°F or 375°F). Grease a standard muffin tin.
- Open the can of cinnamon rolls and separate them. Reserve the container of icing that comes with the rolls for later.
- Open the can of apple pie filling. Use a knife or kitchen shears to roughly chop the larger apple pieces into smaller, bite-sized chunks directly in the can or a bowl.
- Flatten each cinnamon roll into a 4-5 inch round disc using your hands or a rolling pin.
- Press one flattened cinnamon roll disc into each cup of the prepared muffin tin, forming a dough cup.
- Spoon the chopped apple pie filling into each dough cup, filling them generously but not overflowing.
- Bake in the preheated oven for 12-15 minutes, or until the cinnamon roll dough is puffed and golden brown.
- Remove from the oven and let cool in the pan for 5 minutes. Drizzle the reserved icing over the warm pies before serving.
Variations
- Tart Variation: Before baking, fold the edges of the dough over the filling to create a rustic, partially enclosed galette-style pie.
- Crisp Topping: After baking, crumble any extra cinnamon roll dough (if available) and toast it in a pan with a bit of butter, then sprinkle over the pies before icing.
- Skillet Pie: Press one large flattened cinnamon roll into a small skillet, add filling, and top with a second flattened roll, pinching the edges to seal. Bake as directed.
- Serve à la Mode: Let the pies cool slightly, then serve warm with a scoop of vanilla ice cream instead of, or in addition to, the icing drizzle.
Tips for Success
- Flatten Evenly: Try to flatten the dough into uniform rounds so they bake evenly and create consistent cups.
- Prevent Sticking: Ensure the muffin tin is well-greased, as the sugary filling can caramelize and stick.
- Don’t Overfill: Leave a little space at the top of the dough cup so the filling doesn’t bubble over and make a mess in your oven.
- Chop the Filling: Taking a moment to chop the apple pieces helps them distribute better and makes the pies easier to eat.
Storage & Reheating
Store any leftover pies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a microwave for 15-20 seconds or in a preheated 300°F oven for 5-8 minutes until heated through; add the icing after reheating for best texture.
FAQ
1. Can I use homemade cinnamon roll dough?
Yes, you can use an equivalent amount of homemade dough, but the primary appeal of this recipe is the convenience of the canned dough.
2. My pies are sticking to the pan. How can I prevent this?
Make sure to grease your muffin tin thoroughly with butter or non-stick cooking spray. Letting the pies cool for 5 minutes before removing them also helps.
3. Can I make these ahead of time?
You can assemble the pies in the muffin tin, cover it tightly, and refrigerate for a few hours before baking. For best results, bake just before serving.
4. The icing is too thick to drizzle. What should I do?
You can warm the icing slightly by placing its container in a bowl of warm water for a minute, or microwave it for 5-10 seconds. This will make it easier to pour.
5. Can I use a different pie filling?
Absolutely. This recipe works great with cherry, peach, or blueberry pie filling—any flavor you enjoy with cinnamon.
6. Why are my pies soggy on the bottom?
This can happen if the muffin tin isn’t greased well or if the pies are left to cool in the pan for too long. Ensure proper greasing and transfer them to a wire rack after the initial 5-minute cooling period.