Cinnamon Roll Apple Pie Cups
Cinnamon Roll Apple Pie Cups take two cozy fall favorites and combine them in one muffin tin dessert. A can of refrigerated cinnamon rolls becomes the crust, apple pie filling becomes the center, and the icing from the roll tube becomes the finish. Five ingredients, about 25 minutes, and one pan are all you need.
Because the dough is already made, there is no pie crust to chill, roll, or crimp. Each cup bakes into a soft, fluffy shell that holds a spoonful of cinnamon spiced apples, chopped walnuts, and caramel sauce. This version is adapted from Princess Pinky Girl, and it fits breakfast, brunch, dessert, potlucks, and holiday trays.
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Apple Pie Bites Made With Cinnamon Rolls
These little cups are apple pie bites with a cinnamon roll shell. The idea is simple: press ready made dough into a muffin tin, fill it with spiced apples, and bake. What comes out is a portioned dessert with the flavor of apple pie and the texture of a warm cinnamon roll.
The dough stays moist because the filling sits inside it while it bakes, so the edges turn golden while the center keeps a soft, tender crumb. Walnuts add crunch, caramel sauce adds a buttery sweetness, and the icing drizzled over the top ties everything together.
The filling is what makes these taste like pie rather than a plain cinnamon roll. Cutting the apples into smaller pieces keeps each bite tender, and mixing them with cinnamon, caramel, and nuts gives the filling a deeper, rounder flavor than the canned filling has on its own.
They are handy for any occasion where a slice of pie feels like too much work: after school snacks, holiday breakfasts, brunch buffets, bake sales, game day trays, and lunchboxes. Because they bake in a muffin tin, they hold their shape and travel well.
Serve them warm from the oven with a cup of coffee, or let them cool and pack them for later. The flavor is best on the day they are baked, but they hold up well for a day or two after that.
If you like cinnamon roll dough paired with apple, our Cinnamon Roll Apple Pie takes the same flavor combination into a full size dessert.
Why We Love This Apple Pie Cups Recipe
The shortcut is the real appeal. You skip the pie crust entirely and let the refrigerated dough do the work, so there is no rolling, no chilling, and no flour on the counter.
They are also portioned by nature. Everyone gets their own cup with the same ratio of crust, filling, and topping, which makes them easy to serve at parties, potlucks, and holiday tables. They fit breakfast, brunch, or dessert, and they taste just as good warm from the oven as they do at room temperature.
The ingredient list is short and flexible. Beyond the cinnamon rolls and the apple pie filling, you only add three more things, and each one can be swapped or left out depending on what you have on hand. That makes this a recipe you can shop for in one aisle and still serve to guests.
Cleanup is minimal too. One bowl, one muffin tin, and a spoon cover almost the whole process, which matters on a busy weeknight or a holiday morning.
Ingredients
Here is what you need for eight cups. Use original flavor cinnamon rolls rather than orange rolls, because the orange flavor clashes with the apple and caramel.
- 12.4 ounce container refrigerated cinnamon rolls with icing
- 20 ounces (half a can) apple pie filling
- 1/4 cup chopped walnuts
- 2 Tablespoons caramel sauce
- 1/2 teaspoon cinnamon
- Additional caramel sauce and chopped walnuts, optional for garnish
A store bought can of apple pie filling is the fast option. A homemade Apple Pie Filling Recipe works just as well, and you will need about 20 ounces, which is roughly half of a standard can.
The icing that comes sealed with the cinnamon rolls is used at the end, so keep the small cup it comes in and set it aside before you start. Any brand of refrigerated cinnamon rolls works here, as long as it includes icing. The cinnamon and caramel sauce are pantry items, so the shopping list stays short.
Substitutions and Additions
The recipe is forgiving, and most swaps keep the same measurements.
Nuts: Walnuts are the classic choice because their slight bitterness balances the sweet filling. Pecans or almonds can take their place in the same 1/4 cup amount. If nuts are not welcome in your kitchen, leave them out entirely and add a little extra caramel sauce for richness.
Spice: Cinnamon is the warm background note. For a stronger, deeper spice flavor, use about 1/4 teaspoon of nutmeg or allspice instead. Use less than the cinnamon amount, because both are more assertive.
Fruit filling: Cherry, blueberry, and strawberry pie filling all work the same way. With those flavors, it is usually best to skip the cinnamon so the fruit stays bright, and pair the filling with walnuts, pecans, or almonds instead.
Other additions: Raisins, a spoonful of softened cream cheese, or a drizzle of salted caramel all fit nicely. Add them in small amounts so the cups do not overflow in the oven.
Homemade filling: If you cook your own apple pie filling, use about 20 ounces and keep it on the thick side. A very runny filling can soak into the dough and leave the cup soggy.
Recommended Tools
Nothing specialized is required for this recipe. This short list covers everything.
- A standard muffin tin
- Cooking spray
- A medium mixing bowl
- A fork or knife for cutting the apples
- Measuring cups and spoons
- A cooling rack, plus a cookie sheet to catch drips
If you do not own a cooling rack, a plate lined with parchment paper works for letting the cups firm up before you drizzle them. A small spoon or cookie scoop also makes it easier to portion the filling evenly.
How to Make Cinnamon Roll Apple Pie Cups
The method is short. Prepare the pan, shape the cups, mix the filling, bake, and finish with icing.
- Preheat the oven to 400 degrees Fahrenheit and grease 8 cups in a muffin tin with cooking spray.
- Open the cinnamon rolls and squish them flat with your fingers or the bottom of a glass.
- Push the cinnamon rolls into the tins to form a cup for the filling.
- In a medium sized bowl, place the apple pie filling and use a fork or knife to cut the apples into bite size pieces.
- Mix together the cut apple pie filling, walnuts, caramel sauce, and cinnamon until well blended.
- Place 1 large spoonful of the filling into each cinnamon roll cup, filling them slightly heaping full.
- Bake the apple pie cups in the oven for 13 to 17 minutes, or until the edges of the cup are golden brown and the filling is beginning to bubble.
- Remove from the oven and allow the cups to cool for 5 to 10 minutes before removing to a cooling rack.
- Drizzle with the icing from the cinnamon roll tube, plus caramel sauce and chopped walnuts if you like.
| Detail | Value |
|---|---|
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Oven temperature | 400 degrees Fahrenheit |
| Servings | 8 cups |
The bake time is listed at 15 minutes, with a range of 13 to 17 minutes depending on your oven. Judge by color rather than the clock: the cups are ready when the edges are golden brown and the filling bubbles in the center.
According to the source nutrition, one serving has about 259 calories, 44 grams of carbohydrates, 9 grams of fat, 3 grams of protein, and 22 grams of sugar.
Tips
A few small habits make the process smoother.
- Place a cookie sheet under the cooling rack before you drizzle. The icing drips, and the sheet catches it instead of your counter.
- Grease the bottom and the sides of each cup, not just the bottom. The dough is sticky and will grab an ungreased edge.
- Make a deep enough indent when you flatten each roll. A shallow well lets the filling spill over during baking.
Keep the filling level with the rim rather than piled high. A slight heap is what the recipe calls for, but going beyond that invites overflow.
If you want a cleaner finish, let the cups cool completely before adding the icing. Warm dough makes the icing run off the sides instead of sitting on top.
Finally, work quickly once the dough is out of the can. Refrigerated cinnamon roll dough softens as it warms, and soft dough is harder to press into an even cup.
Storage Tips
Cinnamon Roll Apple Pie Cups keep well, which makes them a good make ahead option.
- Room temperature: store loosely covered for up to 2 days.
- Refrigerator: refrigeration adds an additional 1 to 2 days.
- Freezer: wrap the cups and place them in an airtight, freezer safe container or bag for 2 to 3 months.
Wait until the cups cool completely before covering them, otherwise trapped steam softens the crust.
To reheat, a short turn in a warm oven brings back the edges. If you froze them, thaw them in the refrigerator first and then warm them gently.
Add fresh icing after reheating rather than before, since icing thins out and slides off when it gets warm.
FAQs
How do you make apple pie cups with cinnamon rolls?
First, preheat the oven to 400°F and grease 8 cups of a standard muffin tin. Open a 12.4 ounce can of refrigerated cinnamon rolls, flatten each roll, and press them into the tin to form a cup. In a bowl, mix half of a 20 ounce can of apple pie filling cut into bite-size pieces with ¼ cup chopped walnuts, 2 tablespoons caramel sauce, and ½ teaspoon cinnamon. Spoon the filling into the cups and bake for 13-17 minutes until the edges are golden brown and the filling bubbles.
What is the best way to store cinnamon roll apple pie cups?
Store the cooled apple pie cups loosely covered at room temperature for up to 2 days, or refrigerate them for an additional 1 to 2 days. For longer storage, freeze the unfrosted cups by wrapping them tightly and placing them in an airtight container, where they will keep for 2 to 3 months. Reheat frozen cups in a conventional oven or air fryer at a moderate temperature to restore the crust.
Can you use a different pie filling flavor for these apple pie cups?
Yes, you can substitute the apple pie filling with other flavors like cherry, blueberry, or strawberry pie filling for a different taste. When using these alternatives, it is recommended to omit the additional cinnamon from the recipe to let the new fruit flavor shine. This simple swap allows you to create a variety of quick dessert cups from the same base recipe.
How do you keep cinnamon roll dough from sticking to the muffin tin?
The most important step is to generously coat the muffin tin cups with cooking spray, ensuring you cover both the bottom and the sides. The high sugar content in the cinnamon roll dough makes it prone to sticking, so a thorough greasing is essential. After baking, allow the cups to cool in the pan for 5 to 10 minutes before carefully removing them to a cooling rack.
Cinnamon Roll Apple Pie Cups
Cinnamon Roll Apple Pie Cups Cinnamon Roll Apple Pie Cups take two cozy fall favorites and combine them in one muffin tin dessert. A can of refrigerated cinnamon rolls becomes the crust, apple pie filling becomes the center, and the icing from the roll tube becomes the finish.
- Total Time: 25 min
- Yield: 8 1x
Ingredients
main
12.4 ounce refrigerated cinnamon rolls with icing
20 ounce apple pie filling, ½ can
¼ cup walnuts, chopped
2 Tablespoons caramel sauce
½ teaspoon cinnamon
caramel sauce, additional
walnuts, additional chopped
Instructions
1-Preheat the oven to 400 degrees Fahrenheit: Preheat the oven to 400 degrees Fahrenheit and grease 8 cups in a muffin tin with cooking spray.
2-Open the cinnamon rolls and squish them: Open the cinnamon rolls and squish them flat with your fingers or the bottom of a glass.
3-Push the cinnamon rolls into the tins: Push the cinnamon rolls into the tins to form a “cup” for the filling.
4-In a medium sized bowl, place the: In a medium sized bowl, place the apple pie mix and use a fork or knife to cut the apples into bite size pieces.
5-Mix together the cut apple pie filling,: Mix together the cut apple pie filling, walnuts, caramel sauce and cinnamon until well blended.
6-Place 1 large spoonful of the filling: Place 1 large spoonful of the filling into each cinnamon roll cup, filling them slightly heaping full.
7-Bake the apple pie cups in the: Bake the apple pie cups in the oven for 13-17 minutes or until the edges of the cup are golden brown and the filling is beginning to bubble.
8-Remove from the oven and allow the: Remove from the oven and allow the cups to cool for 5-10 minutes before removing to a cooling rack.
9-Drizzle with the icing from the cinnamon: Drizzle with the icing from the cinnamon roll tube, caramel sauce, and chopped walnuts, optional.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 15 min
- Method: bake
Nutrition
- Calories: 259
- Sugar: 22g
- Sodium: 366mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
