Cinnamon Roll Apple Pie Cups (2 Ingredients)

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These cinnamon roll apple pie cups might be the easiest fall dessert you will ever make. Refrigerated cinnamon roll dough is pressed into a muffin pan, filled with chopped apple pie filling and baked until golden, then finished with the sweet icing that comes in the can. Every bite tastes like a warm cinnamon roll apple pie.

You need just two ingredients and about half an hour, and the flavor is so cozy that no one will guess how simple it was. These apple pie bites are perfect for busy weeknights, school bake sales, brunch and holiday dessert tables.

Why You’ll Love These Cinnamon Roll Apple Pie Cups

• Only 2 ingredients: a can of cinnamon rolls and a can of apple pie filling.
• Ready in about 30 minutes: 10 minutes of prep and a quick bake.
• No pie crust to roll: the cinnamon roll dough becomes the crust.
• Kid friendly: little hands can press the dough and spoon in the filling.
• Perfect portions: handheld mini apple pie bites, no slicing needed.
• Icing included: the drizzle comes right in the can.

Ingredients You’ll Need

This cinnamon roll apple pie recipe uses just two store-bought shortcuts. An optional pinch of cinnamon adds a little extra spice.

• 1 can (8 count, about 12.4 oz / 350 g) refrigerated cinnamon rolls with icing: the standard size works best. Keep the icing cup aside for later.
• 1 can (21 oz / 595 g) apple pie filling: chopped into small pieces so it fits neatly in each cup.
• Optional: a pinch of ground cinnamon sprinkled over the filling before baking.
• For the pan: nonstick cooking spray or a little softened butter to grease the muffin cups.

How to Make Cinnamon Roll Apple Pie Cups

These come together in four quick steps. Heat the oven to 350°F (175°C) before you begin.

Step 1: Prepare the Pan and Filling

1. Generously grease 8 cups of a standard 12-cup muffin pan.
2. Spoon the apple pie filling onto a cutting board and chop the apple slices into small, bite-size pieces. Return them to a bowl with the sauce.

Step 2: Shape the Cups

1. Open the can and separate the cinnamon rolls. Set the icing aside.
2. Place one roll in each greased muffin cup, swirl side up.
3. Press the center down with your thumb or the bottom of a small glass, pushing the dough up the sides to form a cup about 1/2 inch high.

Step 3: Fill and Bake

1. Spoon about 2 heaping tablespoons of chopped filling into each cup. Do not overfill, or it may bubble over.
2. Sprinkle with a pinch of cinnamon if you like.
3. Bake 15 to 18 minutes, until the dough is golden brown and cooked through at the edges and the filling is bubbly.

Step 4: Cool and Drizzle

1. Cool in the pan 10 minutes, then run a thin knife around each cup and lift out.
2. Warm the icing for 5 to 10 seconds in the microwave and drizzle over the tops.

The filling is extremely hot right out of the oven, so let the cups cool before serving to little ones. Follow basic safe food handling when working with refrigerated dough, and do not eat it raw.

Expert Tips for the Best Cinnamon Roll Apple Pie

• Grease well: the sugary filling can stick, so do not skip the spray.
• Chop the apples small: small pieces nestle into the cup and are easier to eat.
• Press thin in the middle: a thin base and taller sides hold more filling.
• Keep the dough cold: work straight from the fridge; warm dough gets sticky.
• Use leftover filling: spoon it over ice cream or oatmeal.
• Bake on the middle rack: for even browning on the bottom and top.
• Fill the empty muffin cups with water: a few tablespoons in the unused cups helps the pan heat evenly and prevents scorching.

Apple Pie Cups vs Classic Apple Pie

A classic apple pie takes time: a homemade crust, peeling and slicing apples, and about an hour of baking plus cooling. The flavor is wonderful, but it is a weekend project.

This cinnamon roll apple pie shortcut gives you that same warm apple and cinnamon flavor in about 30 minutes. The soft, swirled roll dough replaces flaky crust, and the icing adds a sweet bakery finish that kids especially love.

Variations

Once you have made the basic version, try one of these easy twists.

• Caramel drizzle: add a drizzle of caramel sauce along with the icing.
• Crumb topping: sprinkle a little brown sugar and oat streusel over the filling before baking.
• Cherry or peach: swap in another fruit pie filling.
• Nutty crunch: top with chopped pecans or walnuts.
• Cream cheese swirl: add a teaspoon of sweetened cream cheese under the apples.
• Homemade apple filling: use cooked diced apples with brown sugar, cinnamon and a little cornstarch instead of canned.

What to Serve With Them

Serve the cups warm with a scoop of vanilla ice cream or a dollop of whipped cream. They are also lovely with coffee, hot cider or a cold glass of milk.

For parties, arrange the cinnamon roll apple pie cups on a platter with small paper liners and a bowl of whipped cream for topping. They are easy to grab, travel well in a covered baking dish, and look festive with an extra dusting of cinnamon.

For a full fall dessert table, add a pan of easy apple crumb bars and a plate of cinnamon glazed apple fritter bites.

Can I Use Homemade Apple Filling?

Absolutely. Cook 2 peeled, diced apples with 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, 1 tablespoon butter and 1 teaspoon cornstarch mixed with a splash of water until thick and glossy, about 8 minutes. Cool before filling the cups so the dough does not melt. Homemade filling gives a fresher, less sweet cinnamon roll apple pie with firmer apple pieces.

Make Ahead and Freezing

Make ahead: bake the cups up to 1 day ahead, store them covered without icing, then warm briefly and drizzle right before serving.

Freezing: freeze the cooled, un-iced cups in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and reheat in a 300°F oven for 5 to 8 minutes.

Storage and Reheating

Keep leftovers in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days. Keep your refrigerator at 40°F or below for the best freshness.

Reheat in the microwave for 10 to 15 seconds or in the oven for a few minutes to soften the dough again. Try a warm cup topped with a spoonful of homemade apple butter for extra apple flavor.

Frequently Asked Questions

Here are quick answers to the most common questions about this cinnamon roll apple pie filling dessert.

Can I use a different size can of cinnamon rolls?

Yes. Larger rolls make bigger cups; use a jumbo muffin pan or press them thinner and bake a few minutes longer. Smaller rolls bake faster, so start checking at 12 minutes.

Do I need to chop the apple pie filling?

It is highly recommended. Whole slices are too big for the cups and tend to slide out when you bite.

Why are my cups soggy on the bottom?

They were likely underbaked or overfilled. Bake until the edges are deep golden and use about 2 tablespoons of filling per cup.

Can I make a cinnamon roll apple pie in a pie dish instead?

Yes. Press the rolls into a greased 9-inch pie dish to form a crust, fill with the chopped filling and bake about 25 to 30 minutes, until golden.

How long do cinnamon roll apple pie cups last?

About 1 day at room temperature, up to 4 days in the refrigerator or 2 months in the freezer.

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