Easy Cinnamon Roll Apple Pies

Easy Cinnamon Roll Apple Pies are the kind of sweet little shortcut dessert that feels almost too good for how simple it is. They turn refrigerated cinnamon rolls and canned apple pie filling into warm, gooey mini pies with buttery cinnamon crusts, soft apple centers, and a sweet icing drizzle that melts into every swirl.

This is the recipe for mornings when you want something cozy but do not want to measure flour, chill dough, or wash half the kitchen afterward. It is also the dessert to make when guests appear, brunch needs one more treat, or a plain pantry day needs a little cinnamon-sugar rescue.

The idea is simple. Cinnamon rolls become the crust, apple pie filling becomes the center, and the icing from the package becomes the finishing drizzle.

Everything bakes in a muffin tin, which makes the pies easy to portion and easy to serve. Each cinnamon roll is flattened, pressed into a cup, filled with apple pie filling, baked until golden, and topped with icing while still warm.

The result is soft, sticky, spiced, and comforting. The cinnamon dough wraps around the apples like a tiny pie crust, while the icing melts over the top like a sweet glaze.

These mini pies come together in under 30 minutes. They are fast enough for a sleepy weekend morning and cute enough for a last-minute potluck.

They also leave plenty of room for play. Add chopped pecans and caramel, swap in cherry or blueberry filling, tuck chocolate chips under the apples, or add a slice of sharp cheddar for a savory-sweet surprise.

Easy Cinnamon Roll Apple Pies are not fussy, and that is exactly why they work. They are warm, cheerful, simple, and made for those moments when dessert needs to happen quickly but still feel like a little celebration.

Why You’ll Love These Easy Cinnamon Roll Apple Pies

These mini pies are fast. They go from pantry to oven to plate in about 25 minutes.

They use only a few ingredients. Refrigerated cinnamon rolls, apple pie filling, optional cinnamon, and icing do most of the work.

They are kid-approved. The sweet cinnamon crust, soft apples, and icing make them easy to love.

They are great for surprise guests. You can make them while coffee brews and still serve something warm.

They are pantry-friendly. A can of cinnamon rolls and a can of apple pie filling can turn into dessert with almost no planning.

They are easy to customize. Pecans, caramel, berries, chocolate, cheddar, homemade filling, homemade dough, or gluten-free dough can all create new versions.

Recipe Details

This recipe uses 1 can, 12.4 oz, refrigerated cinnamon rolls. Use the kind with icing and make sure it is the 8-count size.

The filling uses 1 can, 21 oz, apple pie filling. Chunky or smooth filling both work.

The optional extra spice is ½ teaspoon ground cinnamon. It gives the filling a warmer, cozier flavor.

The icing from the cinnamon roll package is used as the final drizzle. A homemade glaze can also be made with 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla.

The cinnamon rolls are flattened into discs about 4 inches wide. No rolling pin is needed.

Each flattened roll is pressed into a muffin tin cup. Push the dough up the sides slightly so it can hold the apple filling.

Each cup gets about 2 heaping spoonfuls of apple filling. Do not exceed 2 tablespoons if you want to help prevent soggy bottoms.

The pies bake according to the cinnamon roll package temperature, usually around 375°F. The bake time is 13 to 15 minutes.

Check around 12 minutes. The pies are ready when the edges are golden and the centers bubble.

Icing should be drizzled while the pies are still warm. The warmth helps the icing melt into the cinnamon swirls.

Ingredients

For the Cinnamon Roll Apple Pies

• 1 can refrigerated cinnamon rolls, 12.4 oz, 8-count size
• 1 can apple pie filling, 21 oz
• ½ teaspoon ground cinnamon, optional
• Icing from the cinnamon roll package

Optional Homemade Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla

Optional Add-Ins, Swaps, and Serving Ideas

• Chopped pecans
• Warm caramel sauce
• Vanilla ice cream
• Cherry pie filling
• Blueberry pie filling
• Chocolate chips
• Chocolate icing
• Sharp cheddar cheese
• Homemade cinnamon roll dough
• Gluten-free cinnamon roll dough
• 2 medium apples
• 2 tablespoons brown sugar
• Extra ½ teaspoon cinnamon

Ingredient Notes

Refrigerated cinnamon rolls are the shortcut crust. The 8-count size works well for a standard muffin tin.

The icing packet is useful because it gives you an instant finishing drizzle. It also melts nicely over the warm pies.

Apple pie filling creates the cozy center. Chunky filling gives more texture, while smoother filling works well for little ones who prefer fewer pieces.

Ground cinnamon is optional but helpful. It makes the apple filling taste warmer and more bakery-like.

Powdered sugar, milk, and vanilla can be used for a quick homemade glaze. This is a nice option if you want extra icing or prefer a fresh glaze.

Chopped pecans add crunch. They work especially well with caramel sauce.

Cherry or blueberry pie filling can replace apple filling. The flavor changes, but the method stays the same.

Chocolate chips can be tucked into the bottom of the dough cups before adding apple filling. They melt into sweet little pockets.

Sharp cheddar cheese adds a salty-sweet twist. A thin slice on top of the apple filling creates a surprising flavor combination.

Gluten-free cinnamon roll dough can be used if needed. It may brown faster, so watch the baking time closely.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Cinnamon Roll Apple Pies

Make the pies with refrigerated cinnamon rolls, apple pie filling, optional ground cinnamon, and the icing packet. This gives the easiest cozy apple-cinnamon version.

Serve warm so the icing stays soft. The filling should be bubbly and the edges golden.

Extra Cinnamon Apple Pies

Add ½ teaspoon ground cinnamon to the apple pie filling. Stir it in before filling the dough cups.

This makes the flavor warmer and more spiced. It is a simple way to make the canned filling taste cozier.

Homemade Glaze Cinnamon Roll Apple Pies

Make a quick glaze with 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla. Drizzle it over warm pies.

This works well if your cinnamon roll icing packet is small. It also gives a fresh vanilla finish.

Nutty Caramel Apple Pies

Stir chopped pecans into the apple filling before baking. After baking, drizzle warm caramel sauce over the pies.

This version is crunchy, gooey, and rich. Add vanilla ice cream if you want a full dessert.

Vanilla Ice Cream Apple Pies

Serve warm pies with a scoop of vanilla ice cream. The warm filling and cold ice cream make a cozy contrast.

This turns the mini pies into a plated dessert. Serve immediately.

Cherry Cinnamon Roll Pies

Use cherry pie filling instead of apple pie filling. The tart fruit balances the sweet cinnamon roll crust.

This variation is colorful and fun. It works well for brunch or dessert trays.

Blueberry Cinnamon Roll Pies

Use blueberry pie filling in place of apple. The juicy berry center pairs nicely with the icing.

This version feels bright and sweet. Serve warm for the best texture.

Mixed Berry-Style Pies

Use a mix of cherry and blueberry pie filling. This gives the pies a red-and-blue look.

It can feel festive for gatherings. Keep the amount of filling the same.

Chocolate Apple Cinnamon Roll Pies

Sprinkle a few chocolate chips in the bottom of each dough cup before adding the apple filling. The chips melt as the pies bake.

Drizzle with chocolate icing instead of the classic glaze if desired. This variation is extra sweet and fun.

Sharp Cheddar Apple Pies

Place a slice of sharp cheddar cheese on top of the apple filling before baking. The salty cheese balances the sweet apples.

This is a savory-sweet version. It is especially appealing if you like apple pie with cheese.

Homemade Apple Filling Pies

If you do not have canned apple pie filling, dice 2 medium apples. Toss them with 2 tablespoons brown sugar and ½ teaspoon cinnamon.

Microwave the mixture for 2 minutes to soften. Use it as a quick homemade filling.

Homemade Dough Cinnamon Roll Pies

Use homemade cinnamon roll dough if desired. Roll it to ¼-inch thickness and cut into 8 circles.

Press the circles into the muffin tin and fill as usual. This version takes more time but works beautifully.

Gluten-Free Cinnamon Roll Apple Pies

Use gluten-free cinnamon roll dough. Watch closely because gluten-free dough may brown faster.

Adjust the baking time as needed. The filling and icing method stay the same.

Crispier Crust Cinnamon Roll Pies

Bake the pies for an extra 2 to 3 minutes. Watch the edges carefully.

This creates a firmer, crisper crust. Do not let the edges get too dark.

Party-Ready Cinnamon Roll Apple Pies

Bake the pies, drizzle with icing, and serve on a platter. They are easy to grab and do not need slicing.

For parties, rewarm briefly before serving if needed. A 10-second microwave can bring back that warm, fresh feeling.

Why This Recipe Works

This recipe works because cinnamon rolls already contain the buttery dough, cinnamon swirl, and sweet glaze you need. Turning them into mini pie cups saves time while still creating a bakery-style treat.

The muffin tin gives each cinnamon roll structure. It helps the dough bake up around the filling instead of spreading flat.

Apple pie filling is already soft, sweet, and spiced. It becomes warm and bubbly during the short bake.

Flattening each cinnamon roll helps it fit into the muffin cup. A 4-inch disc gives enough dough to cover the bottom and climb the sides.

Pressing the dough up the sides creates a well. That well holds the filling and keeps each mini pie neat.

The icing melts best when added while the pies are warm. It slips into the cinnamon grooves and makes the tops glossy.

The recipe is flexible because the base is simple. Once you understand the cinnamon roll cup method, you can use different fillings and toppings.

It also works because it satisfies quickly. You get cinnamon roll, apple pie, and icing in one bite without a long baking project.

Directions

Step 1: Preheat the Oven

Preheat the oven to the temperature listed on your cinnamon roll package. This is usually 375°F.

Because brands can vary, use the package as your guide. Let the oven fully heat before baking.

Step 2: Prepare the Muffin Tin

Set out a standard muffin tin. No greasing is needed because the cinnamon roll dough is buttery enough.

If your muffin tin tends to stick, you can lightly grease it. Keep the coating minimal so the dough does not get greasy.

Step 3: Open the Cinnamon Rolls

Open the 12.4 oz can of refrigerated cinnamon rolls. Set the icing packet aside for later.

Separate the 8 cinnamon rolls. Work gently so the swirls stay intact.

Step 4: Let the Dough Soften Slightly

Let the dough sit at room temperature for about 5 minutes if it feels stiff. This makes it easier to flatten.

Do not let it get warm or sticky. Just give it a few minutes to relax.

Step 5: Flatten Each Cinnamon Roll

Press each cinnamon roll into a disc about 4 inches wide. Use your palms instead of a rolling pin.

Flatten from the center outward. Try to keep the dough even so it bakes evenly.

Step 6: Press Dough Into Muffin Cups

Place one flattened cinnamon roll into each muffin cup. Press the center down first.

Then gently press the edges up the sides to form a little cup. If the dough tears, patch it with your fingers.

Step 7: Prepare the Apple Filling

Open the 21 oz can of apple pie filling. If desired, stir in ½ teaspoon ground cinnamon.

If the apple pieces are very large, you can spoon carefully so each cup gets a balanced amount. Chunky or smooth filling both work.

Step 8: Fill the Dough Cups

Spoon apple pie filling into each cinnamon roll cup. Use about 2 heaping spoonfuls, but do not exceed about 2 tablespoons per cup if you want to reduce soggy bottoms.

The filling may look generous. Leave a tiny rim of dough showing to help contain bubbling.

Step 9: Add Optional Cinnamon

Dust a little extra cinnamon over the filling if you want deeper flavor. This step is optional.

Keep the amount light. The cinnamon roll dough already has cinnamon in it.

Step 10: Bake the Mini Pies

Place the muffin tin in the oven. Bake for 13 to 15 minutes.

Check around the 12-minute mark. The edges should be golden, and the centers should be bubbling.

Step 11: Crisp the Bottoms if Needed

If you want crisper bottoms, move the muffin tin to the lower oven rack for the last 3 minutes. Watch carefully.

This helps firm the bottom crust. It is especially useful if the pies are generously filled.

Step 12: Add Extra Time for Crispier Edges

For a crisper crust overall, bake 2 to 3 minutes longer. Keep an eye on the edges.

Remove the pies before the dough gets too dark. Golden is the goal.

Step 13: Cool Briefly

Let the pies sit in the muffin tin for a few minutes after baking. The filling will be very hot.

This short rest helps the pies hold together. It also makes them easier to lift out.

Step 14: Drizzle With Icing

Drizzle the icing from the cinnamon roll package over the warm pies. Let it melt into the tops.

Do not skip this step if you want the full cinnamon roll flavor. The icing finishes the dessert.

Step 15: Remove From the Muffin Tin

Use a spoon or small offset spatula to gently lift each pie from the muffin tin. Work around the edges if needed.

If any filling bubbled over, loosen it carefully. The caramelized edges are tasty.

Step 16: Serve Warm

Serve the pies warm for the gooey filling and soft icing. Let them cool enough to eat safely.

They are best when the apple center is still warm and the icing is slightly melted. Add ice cream or caramel if desired.

Step 17: Store Leftovers

Place cooled leftovers in an airtight container. Store at room temperature for up to 2 days.

They lose crispness over time. Reheat in a 300°F oven for 5 minutes to revive them.

Step 18: Freeze if Needed

Wrap individual pies in foil before freezing. Reheat from frozen at 325°F for 12 to 15 minutes.

You can also freeze assembled unbaked pies. Bake straight from frozen and add 5 to 7 extra minutes, then add fresh icing after reheating.

Serving Ideas

Serve Easy Cinnamon Roll Apple Pies warm, right after the icing melts into the tops. This is when the filling is soft and the dough tastes freshly baked.

For brunch, place the mini pies on a platter with coffee or milk. They feel like a cross between a pastry and a dessert.

For dessert, add vanilla ice cream. The cold ice cream melts into the warm apples and cinnamon dough.

For a caramel apple version, drizzle warm caramel sauce over the finished pies. Add chopped pecans for crunch.

For a party tray, let the pies cool slightly so guests can pick them up more easily. They are still best when gently warm.

If serving later, microwave each pie for about 10 seconds before plating. This brings back the warm, soft texture.

For a sweeter presentation, add extra icing or homemade glaze. Drizzle lightly so the pies do not become too wet.

Serve with napkins. Warm apple filling and icing can be wonderfully messy.

Storage

Store leftover pies in an airtight container at room temperature. They keep for up to 2 days.

The pies will lose some crispness as they sit. This is normal because the filling is moist.

To revive the texture, reheat in a 300°F oven for 5 minutes. This helps firm the dough again.

Avoid the microwave if you want a crisp bottom. Microwaving can make the dough soft.

If you only care about warmth and speed, microwave for about 10 seconds. The texture will be softer but still tasty.

Let the pies cool before storing. Warm pies create steam in the container.

Do not stack them tightly if the icing is still soft. Give the glaze time to set.

Store extra glaze separately if using homemade glaze. Drizzle after reheating for a fresher look.

Freezing

These mini pies can be frozen. Wrap each pie individually in foil before freezing.

To reheat from frozen, place in a 325°F oven for 12 to 15 minutes. Heat until warmed through.

You can also freeze them unbaked after assembling. This is useful for future quick desserts.

Bake unbaked frozen pies straight from the freezer. Add 5 to 7 extra minutes to the baking time.

Always add icing fresh after reheating or baking from frozen. This gives the best finish.

Freezing may soften the texture slightly, but the pies will still be delicious. The cinnamon roll dough and apple filling hold up well enough for a shortcut treat.

Label frozen pies if desired. This helps you remember what is tucked away.

For best results, freeze before icing. The glaze looks better when added fresh.

Make-Ahead

You can assemble the pies ahead and freeze them unbaked. This makes future baking easy.

Place the flattened cinnamon rolls into the muffin tin, add filling, and freeze. Once firm, transfer to storage if needed.

Bake straight from frozen when ready. Add 5 to 7 extra minutes and drizzle icing after baking.

For same-day prep, you can flatten the rolls and portion the filling shortly before baking. Keep the icing packet aside until the pies come out of the oven.

If making for brunch, bake right before serving for the best texture. The warm filling and soft icing are part of the charm.

You can also bake them earlier and reheat in a 300°F oven for 5 minutes. This helps restore the crust.

Do not drizzle icing too far ahead if you want the prettiest look. Warm icing just before serving feels fresher.

Helpful Notes for Best Results

Let the dough sit at room temperature for 5 minutes before flattening. It presses into the muffin tin more easily.

Do not overfill the cups. Stick to about 2 tablespoons filling maximum to help prevent soggy bottoms and overflow.

Leave a small dough rim visible. This helps hold the filling as it bubbles.

Bake until the edges are golden. Pale dough may taste underbaked.

Check at 12 minutes. The pies can finish quickly depending on the dough and oven.

Use the lower rack for the last 3 minutes if bottoms need crisping. Watch closely.

Reheat in the oven, not the microwave, for best texture. The microwave makes bottoms softer.

Always make extra if serving a group. These disappear fast.

Variations

Classic Easy Cinnamon Roll Apple Pies

Use refrigerated cinnamon rolls, apple pie filling, optional cinnamon, and the icing packet. Bake in a muffin tin until golden and bubbly.

This gives the easiest cinnamon roll apple pie flavor. Serve warm.

Extra Cinnamon Apple Pies

Stir ½ teaspoon ground cinnamon into the apple pie filling. This makes the filling taste warmer.

It is a small step with a cozy payoff. Use it if you love extra spice.

Homemade Glaze Apple Pies

Use 1 cup powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla to make a homemade glaze. Drizzle over warm pies.

This gives a fresh vanilla finish. It is also helpful if you want more icing.

Nutty Caramel Cinnamon Roll Apple Pies

Add chopped pecans to the apple filling. Drizzle warm caramel sauce after baking.

Serve with vanilla ice cream for a richer dessert. This version tastes like a caramel apple pie bite.

Cherry Cinnamon Roll Pies

Use cherry pie filling instead of apple. The filling is tart and sweet.

This version is colorful and fun. The cinnamon roll crust still works beautifully.

Blueberry Cinnamon Roll Pies

Use blueberry pie filling. The berries make the pies juicy and bright.

Serve warm with icing. The flavor is different but still cozy.

Mixed Berry Cinnamon Roll Pies

Combine cherry and blueberry filling. This creates a sweet-tart fruit center.

Use the same filling amount. Do not overfill the cups.

Chocolate Chip Apple Pies

Add a few chocolate chips to the bottom of each dough cup. Top with apple filling and bake.

The chocolate melts into pockets under the apples. Use chocolate icing if you want a more intense version.

Chocolate Icing Apple Pies

Drizzle with chocolate icing instead of the classic glaze. This works especially well with chocolate chips in the bottom.

Serve warm so the chocolate softens. It is sweet and rich.

Sharp Cheddar Apple Pies

Add a slice of sharp cheddar cheese on top of the apple filling before baking. The salty cheese balances the sweet apples.

This is a savory-sweet surprise. It is especially good for anyone who enjoys apple pie with cheese.

Homemade Apple Filling Pies

Dice 2 medium apples and toss with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Microwave for 2 minutes to soften.

Use this in place of canned filling. It is a quick homemade option.

Homemade Cinnamon Roll Dough Pies

Use homemade cinnamon roll dough if desired. Roll to ¼-inch thickness and cut into 8 circles.

Press into muffin cups and fill. Bake until golden and bubbly.

Gluten-Free Cinnamon Roll Apple Pies

Use gluten-free cinnamon roll dough. Watch closely because gluten-free dough may brown faster.

Adjust the baking time as needed. Add icing after baking.

Crispier Crust Mini Pies

Bake 2 to 3 minutes longer. Keep an eye on the edges.

This gives a firmer crust. Remove before the edges turn too dark.

Troubleshooting

The Bottoms Are Soggy

The cups may be overfilled. Use no more than about 2 tablespoons filling per pie.

Bake on the lower oven rack for the last 3 minutes. This helps crisp the bottom.

The Filling Bubbled Over

This is normal. Apple filling bubbles as it heats.

Leave a small rim of dough uncovered next time. Any caramelized drips still taste good.

The Dough Tore While Pressing

Patch it with your fingers. Cinnamon roll dough is forgiving.

Letting the dough sit for 5 minutes before flattening can help. It becomes less stubborn.

The Pies Are Pale

They need a little more time. Bake until the edges are golden.

Check again after 1 to 2 minutes. Watch so they do not overbrown.

The Edges Got Too Dark

The pies baked too long or the oven runs hot. Check earlier next time.

If using gluten-free dough, watch carefully. It can brown faster.

The Pies Stuck to the Muffin Tin

Let them cool a few minutes, then loosen gently around the edges. Use a spoon or small spatula.

If your pan tends to stick, lightly grease it next time. Use only a light coating.

The Icing Melted Too Much

The pies may have been extremely hot when iced. Let them cool for a minute or two before drizzling next time.

A little melting is part of the charm. The icing should settle into the top.

The Pies Lost Crispness After Storage

This happens because the filling is moist. Reheat in a 300°F oven for 5 minutes.

Avoid the microwave if crispness matters. The oven works better.

The Apple Pieces Are Too Large

Use a spoon to portion smaller pieces into each cup. You can also lightly chop the filling before using.

This helps each pie hold an even amount. It is useful for younger eaters.

The Homemade Apple Filling Is Too Firm

Microwave the diced apples with brown sugar and cinnamon for the full 2 minutes. They should soften before baking.

If needed, microwave slightly longer. The filling should not be raw-hard when added.

Frequently Asked Questions

Can I use homemade cinnamon roll dough?

Yes, homemade cinnamon roll dough works. Roll it to ¼-inch thickness and cut it into 8 circles.

Press the circles into the muffin tin and fill as usual. Baking time may vary.

How do I keep the bottoms from getting soggy?

Do not overfill the cups. Use about 2 tablespoons filling at most.

Bake on the lower oven rack for the last 3 minutes. This helps crisp the bottom.

Can I freeze cinnamon roll apple pies before baking?

Yes, assemble them and freeze unbaked. Bake straight from frozen when needed.

Add 5 to 7 extra minutes to the baking time. Add fresh icing after baking or reheating.

Is it normal if the filling bubbles over?

Yes, filling can bubble over as it bakes. Those caramelized drips are normal.

For less mess, leave a small rim of dough uncovered when filling. Do not overfill.

Can I use another pie filling?

Yes, cherry or blueberry pie filling can replace apple. You can also mix them together.

The baking method stays the same. Watch for bubbling centers and golden edges.

Can I make these gluten-free?

Yes, use gluten-free cinnamon roll dough. Adjust baking time because gluten-free dough can brown faster.

Check early. Add icing after baking.

How long do leftovers last?

Store leftovers in an airtight container at room temperature for up to 2 days. They are best the day they are baked.

Reheat in a 300°F oven for 5 minutes. This helps revive the crust.

Can I make a quick homemade apple filling?

Yes, dice 2 medium apples and toss with 2 tablespoons brown sugar and ½ teaspoon cinnamon. Microwave for 2 minutes to soften.

Use that mixture in place of canned apple pie filling. Keep the portion amount similar.

Why This Recipe Works So Well

Easy Cinnamon Roll Apple Pies work so well because the cinnamon rolls already provide sweetness, spice, dough, and icing. They become both crust and topping flavor in one ingredient.

The muffin tin turns each roll into a small pie shell. This gives structure without making a separate crust.

Apple pie filling brings softness and fruit flavor. It bakes quickly because it is already prepared.

The optional extra cinnamon makes the filling taste warmer. It supports the cinnamon roll flavor.

The icing packet finishes the pies without any extra work. Drizzling it while warm lets it melt into the top.

The bake time is short, which keeps the recipe practical. In under 30 minutes, you can have warm mini pies.

The recipe is also flexible. Fruit fillings, chocolate, nuts, caramel, cheese, homemade dough, or gluten-free dough can all fit the same basic method.

Most of all, these pies work because they feel homemade without asking too much. They are quick, sweet, warm, and comforting in a way that makes a regular morning feel special.

Final Thoughts

Easy Cinnamon Roll Apple Pies are made with refrigerated cinnamon rolls, apple pie filling, optional ground cinnamon, and the icing from the cinnamon roll package. The dough is flattened, pressed into muffin tin cups, filled with apples, baked until golden and bubbly, then drizzled with icing while warm.

Serve them for brunch, dessert, potlucks, or last-minute sweet cravings, and try variations with caramel, pecans, cherry filling, blueberry filling, chocolate chips, sharp cheddar, homemade apple filling, or gluten-free dough. With their under-30-minute timing, simple pantry-friendly ingredients, warm apple-cinnamon flavor, freezer option, and soft gooey icing finish, these mini pies turn everyday shortcuts into a dessert that feels wonderfully cozy.

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Cinnamon Roll Apple Pies

Sweet, cozy, quick, and easy to assemble, these Cinnamon Roll Apple Pies turn refrigerated cinnamon rolls and apple pie filling into warm mini desserts baked in a muffin tin. Each cinnamon roll becomes a soft little crust, filled with apple pie filling, finished with optional ground cinnamon, and drizzled with icing before serving.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Course: Dessert
• Cuisine: American
• Servings: 8 pies

Equipment

• muffin tin
• Mixing bowl

Ingredients

For the Cinnamon Roll Apple Pies

• icing from the cinnamon roll package or homemade
• ½ teaspoon ground cinnamon optional
• 1 can apple pie filling
• 1 can refrigerated cinnamon rolls

Instructions

Step 1: Preheat the Oven

Preheat the oven to the temperature specified on the cinnamon roll package. Since the exact package temperature is not listed, use the package direction as the baking guide.

Let the oven heat while you prepare the cinnamon roll cups. This keeps the assembly quick and simple once the rolls are shaped.

Step 2: Shape the Cinnamon Rolls

Separate the refrigerated cinnamon rolls. Flatten each cinnamon roll into a disc.

Press each flattened roll into a muffin tin, shaping it into a cup. The dough should come up the sides enough to hold the apple pie filling.

Step 3: Add the Apple Filling

Fill each cinnamon roll cup with apple pie filling. Sprinkle with the optional ground cinnamon if desired.

Use the filling evenly across the 8 pies. The cinnamon adds extra warmth, but it can be left out if you prefer.

Step 4: Bake Until Golden

Bake according to the cinnamon roll package instructions until golden. Use the listed cook time of 15 minutes as the main time reference from the recipe.

For a crispier crust, bake for an additional 2-3 minutes. Watch the pies near the end so the cinnamon roll cups become golden without overbaking.

Step 5: Finish with Icing

Drizzle the warm pies with icing from the cinnamon roll package or homemade icing. Add the icing before serving so each mini pie has a sweet finish.

Let the pies cool slightly before removing them from the muffin tin. Serve while still warm and soft.

Notes

• For a crispier crust, bake for an additional 2-3 minutes.

Serving Suggestions

Serve Cinnamon Roll Apple Pies warm after drizzling them with icing. The soft cinnamon roll crust, sweet apple pie filling, optional ground cinnamon, and icing make these mini pies a quick dessert for family treats, holiday mornings, or simple party sweets.

Each recipe makes 8 pies, so they are easy to portion from the muffin tin. Serve them as individual desserts while the apple filling is warm and the icing is still soft.

If you want a slightly firmer bite, use the note and bake for an additional 2-3 minutes. This gives the cinnamon roll crust a crispier edge while keeping the apple filling sweet and soft.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Cinnamon Roll Tip

Use 1 can refrigerated cinnamon rolls as listed. Separate and flatten each roll before pressing it into the muffin tin.

Filling Tip

Use 1 can apple pie filling. Divide it evenly among the cinnamon roll cups so each mini pie gets a generous center.

Cinnamon Tip

Use ½ teaspoon ground cinnamon if desired. It is optional, so it can be skipped without changing the basic recipe.

Icing Tip

Use the icing from the cinnamon roll package or homemade icing. Drizzle it over the pies before serving.

Baking Tip

Bake according to the cinnamon roll package instructions until golden. For a crispier crust, bake for an additional 2-3 minutes.