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Easy Cinnamon Roll Apple Pie Cups Recipe

Easy Cinnamon Roll Apple Pie Cups

Refrigerated cinnamon rolls become golden pastry cups filled with warm apple pie filling, optional nuts, icing, and caramel. This simple dessert bread recipe is ready in approximately 30 to 35 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tube, about 12.4 oz (350 g), usually 8 rolls Refrigerated cinnamon rolls with icing
  • 1 can, about 20-21 oz (567-595 g) Apple pie filling
Optional Toppings
  • 1/4 cup Chopped pecans or walnuts
  • as needed for drizzling Caramel sauce

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and lightly grease a 12-cup muffin pan. Separate the refrigerated cinnamon rolls and reserve the icing for finishing.
  2. Flatten each cinnamon roll with your fingers or a rolling pin until it is large enough to line a muffin cup. Press one flattened roll into each cup, working the dough up the sides and firmly into the corners.
  3. Chop the apple pie filling into smaller pieces if the slices are large, and drain away excess syrup if needed. Spoon approximately 2 tablespoons of filling into each cinnamon-roll cup without overfilling.
  4. Sprinkle the filled cups with chopped pecans or walnuts if using. Bake for 15 to 18 minutes, until the cinnamon-roll dough is puffed and golden brown and the filling is hot.
  5. Cool the cups in the muffin pan for about 5 minutes. Warm the reserved icing briefly if needed, drizzle it over the cups, and add caramel sauce for an optional finishing touch.

Notes

Press the dough firmly into the muffin-pan corners to help prevent shrinking. Chop or drain excess apple filling to reduce the chance of soggy bottoms. Store cooled cups covered and refrigerate leftovers; rewarm gently before serving.