Cinnamon Roll Apple Pie Cups

Some of the best desserts are the ones that take almost no effort, and these cinnamon roll apple pie cups are a perfect example. You take a can of refrigerated cinnamon rolls, flatten each roll, press it into a muffin tin, and fill it with spoonfuls of apple pie filling. Twenty minutes later, you have soft, golden, bakery-style cups that taste like a cross between a warm cinnamon roll and a slice of apple pie.

They are ideal for busy mornings, holiday brunches, potlucks, and last-minute dessert cravings. There is no pie crust to roll out, no dough to make, and no apples to peel. The icing that comes in the can becomes the finishing drizzle, so even the glaze is done for you.

Why You’ll Love This Recipe

• Only three main ingredients, and all of them are easy to find
• No dough to make and no apples to peel or slice
• Ready in about 35 minutes from start to finish
• Individual servings, so there is no slicing or serving mess
• The icing from the can makes an instant glaze
• Great for brunch, holidays, bake sales, and potlucks
• Easy to customize with nuts, caramel, or extra spice

Because they bake in a muffin tin, the cups hold their shape and are easy to pick up and eat with your hands, which makes them especially fun for kids and parties.

What Do Cinnamon Roll Apple Pie Cups Taste Like?

These cups taste like warm cinnamon rolls with a juicy apple pie center. The outside is golden and slightly crisp where the dough meets the pan, and the inside stays soft, buttery, and swirled with cinnamon sugar. The apple filling adds a sweet, spiced, slightly tart contrast, and the icing on top gives a creamy, vanilla-sweet finish.

The texture is soft and tender with a little chew from the cinnamon roll dough, and the apples bake into a thick, jammy layer. They are rich and sweet, so one is usually plenty, though they are hard to stop at one.

Recipe Overview

• Prep Time: about 15 minutes
• Bake Time: 15 to 18 minutes
• Oven Temperature: 350°F
• Yield: 8 cups
• Pan: standard muffin tin
• Method: Baking

Published versions of this recipe use oven temperatures between 350°F and 375°F and bake times from about 13 to 18 minutes, depending on the size of the rolls. Check yours at the early end of the range.

Ingredients

PIN IT

• 1 can refrigerated cinnamon rolls with icing (8 rolls)
• 1 1/2 cups canned apple pie filling
• Nonstick cooking spray
• Optional: chopped pecans, caramel sauce, or a pinch of cinnamon

Ingredient Notes

Refrigerated Cinnamon Rolls

A can of refrigerated cinnamon rolls with icing is the base of the recipe. Standard-size rolls fit a regular muffin tin best. If you buy the large “grands” style rolls, they may be too big for the cups and you may need to trim or tear off a little dough. Keep the can in the refrigerator until you are ready to use it, because cold dough is easier to flatten without tearing.

Apple Pie Filling

Canned apple pie filling gives you cooked, spiced apples in a thick syrup, which is perfect for baking in the cups. Choose a filling with visible apple slices. If the slices are large, chop them into smaller pieces so they sit neatly in the cups and do not tear the dough. You will only use part of a standard can, so you can save the rest for ice cream, oatmeal, or another batch.

Icing

The icing packet in the can is meant for the rolls, and here it becomes the drizzle. If it is too thick, warm it in the microwave for a few seconds, or thin it with a few drops of milk.

Nonstick Cooking Spray

Spraying the tin well keeps the cups from sticking, especially because the filling is sugary and can caramelize on the pan. A muffin tin with a nonstick coating still benefits from a quick spray.

Kitchen Tools You’ll Need

• Standard 12-cup muffin tin
• Rolling pin (optional, since you can flatten the dough with your fingers)
• Small spoon or cookie scoop for filling
• Sharp knife for loosening the cups
• Wire rack
• Small bowl for warming the icing
• Nonstick cooking spray

Substitutions and Variations

These are optional ideas and not part of the base recipe. Try the original first, then customize.

• Pecan crunch: Sprinkle chopped pecans on the filling before baking for extra crunch.
• Caramel drizzle: Add a spoonful of caramel sauce on top of the filling or drizzle it over the finished cups.
• Fresh apple filling: Toss diced fresh apples with a little flour, cinnamon, and sugar instead of using canned filling.
• Crumble topping: A pinch of oat crumble or brown sugar streusel on top adds a crisp finish.
• Cream cheese swirl: Add a small spoonful of sweetened cream cheese under the apples.
• Other fruit: Cherry or blueberry pie filling can replace the apple.

How to Make Cinnamon Roll Apple Pie Cups

The method has three steps: shape the dough into cups, fill them, and bake. The only part that takes a little attention is flattening the rolls so they are thin enough to line the cups without covering the whole pan. Everything else is as simple as spooning filling into a muffin tin.

Step-by-Step Instructions

PIN IT

1. Preheat the oven to 350°F. Spray 8 cups of a standard muffin tin generously with nonstick cooking spray.
2. Open the can and separate the cinnamon rolls. Set the icing aside.
3. Flatten each roll with a rolling pin or your fingers into a round about 4 to 5 inches wide, keeping the spiral visible.
4. Press each flattened roll into a muffin cup, pushing it up the sides to form a shell.
5. Spoon about 3 tablespoons of apple pie filling into each cup. If the apple slices are large, cut them into smaller pieces first.
6. Bake for 15 to 18 minutes, until the cups are golden brown.
7. Let the cups cool in the pan for 5 minutes, then run a knife around each cup and carefully move it to a wire rack.
8. Drizzle with the icing from the can, warming it for a few seconds if it is too thick.

Tips for Success

• Use cold dough. Cold dough flattens easily and holds the swirl. Warm dough turns sticky and tears.
• Do not roll the dough too thin. A thickness of about 1/4 inch gives you a sturdy shell that will not leak.
• Leave room at the top. About 3 tablespoons of filling per cup is enough. Overfilling lets the juices bubble over.
• Chop big apple slices. Small pieces are easier to spoon and bake more evenly.
• Spray the tin generously. The sugary filling can stick if the pan is not well coated.
• Cool before removing. Five minutes in the pan lets the cups firm up so they do not collapse.
• Use a knife to loosen. Run it around the edge of each cup if any caramelized filling is sticking.
• Warm the icing. A few seconds in the microwave makes it pourable for a neat drizzle.

How to Know They’re Done

The cups are done when the dough is deep golden brown around the edges and the filling is bubbling. The recipe puts the bake time at 15 to 18 minutes, but the exact time depends on how thick the dough is and how hot your oven runs. If the tops look pale, add a minute or two. If the edges are browning fast, loosely cover the pan with foil for the last few minutes. The center of the dough should feel set, not doughy, when you press gently on the edge.

What to Serve With Cinnamon Roll Apple Pie Cups

These cups are rich on their own, but a few simple sides round them out:

• A scoop of vanilla ice cream for a warm dessert
• A dollop of whipped cream
• A hot cup of coffee, tea, or apple cider
• Scrambled eggs and fresh fruit for a brunch spread

For an apple-lover’s dessert table, serve them with Brown Sugar Apple Cheesecake Cups With Cinnamon Streusel or a plate of Cinnamon Apple Oatmeal Bites.

Storage Instructions

Store leftover cups in an airtight container in the refrigerator for up to 3 to 4 days. Because they contain cooked fruit filling and icing, the refrigerator is the safest place to keep them beyond the day you bake them. To reheat, microwave a cup for 10 to 15 seconds or warm it in a 300°F oven for about 8 minutes until soft. These storage times are general guidelines for this type of dessert.

Freezing Instructions

You can freeze the baked cups without the icing. Cool them completely, wrap each one tightly, and freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight, reheat until warm, and add fresh icing. This is general freezing guidance, not a tested instruction from the original recipe.

Common Mistakes

• Overfilling the cups. Too much filling bubbles over and makes the cups stick to the pan.
• Rolling the dough too thin. Thin dough tears and lets the filling leak.
• Skipping the nonstick spray. The sugary filling can glue the cups to the pan.
• Using large apple slices. They poke through the dough and make the cups uneven.
• Icing the cups while hot. The icing melts and runs off. Let them cool for a few minutes first.
• Taking them out too soon. Fresh from the oven, the cups are fragile and can fall apart.
• Using oversized rolls. Large rolls can overflow the cups. Trim them if needed.

Frequently Asked Questions

Can I use homemade cinnamon roll dough?

Yes. A thick, rolled-out homemade dough works the same way. Cut or shape it into rounds that fit the cups, fill them, and bake until golden. The timing may differ slightly from canned dough.

Can I use fresh apples instead of canned filling?

You can. Toss diced apples with a little sugar, cinnamon, and a spoonful of flour so the juices thicken as they bake. Cook the apples briefly first if you want them very soft.

Why are my cups sticking to the pan?

The sugar in the filling can caramelize and stick. Spray the tin generously, let the cups cool for 5 minutes, and use a knife to loosen the edges.

Can I make these ahead of time?

You can shape and fill the cups, cover the tin, and refrigerate it briefly before baking. Bake them the same day for the best texture, and add the icing after they cool.

Can I use an air fryer?

Some published versions use a small muffin tin in an air fryer at a lower temperature, around 325°F for a few minutes. Watch them closely, since air fryers vary.

How do I keep the filling from leaking?

Press the dough up the sides firmly, do not overfill, and chop large apple pieces so they do not tear the dough.

Can I use a different pie filling?

Yes. Cherry, blueberry, or peach pie filling all work in the same way. Use about the same amount per cup.

Recipe Background

Cinnamon roll and pie filling hybrids became popular with home bakers because they combine two beloved comfort desserts using convenience ingredients. Refrigerated cinnamon rolls were already a staple of weekend breakfasts, and cooks soon started pressing them into muffin tins to make cups, boats, and bites that could hold fillings like apples, cherries, or cream cheese.

This version follows the common muffin tin method: flatten the rolls, press them into the cups, fill them with apple pie filling, bake until golden, and top with the icing from the package. It is a modern shortcut dessert rather than a traditional recipe, and it works because the rolls bring the sweet, spiced dough and the pie filling brings the apples.

Conclusion

These cinnamon roll apple pie cups prove that a great dessert does not need to be complicated. With a can of cinnamon rolls, a few spoonfuls of apple pie filling, and a muffin tin, you can have warm, golden, icing-drizzled cups on the table in about half an hour. Make them for brunch, bring them to a party, or enjoy one with your afternoon coffee. Happy baking!

More Delicious Recipes You’ll Love

• Apple Pie Fries
• Gooey Cinnamon Apple Crisp
• Baked Apple Fritters
• Easy Apple Crisp Bars
• Flourless Apple Cinnamon Muffins

Follow Poulef on Pinterest

Loved this recipe? Save it for later and follow @PoulefRecipe on Pinterest for more cozy, comforting bakes: https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrition is an approximate estimate per cup (8 cups), based on typical refrigerated cinnamon roll dough with icing and canned apple pie filling. Actual numbers vary by brand, so check your package labels.

Nutrient	Amount per Serving
Calories	210
Carbohydrates	37g
Protein	2g
Fat	6g
Saturated Fat	2g
Cholesterol	0mg
Sodium	360mg
Fiber	1g
Sugar	19g

Print