Cinnamon Roll Apple Pie Cups
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These Cinnamon Roll Apple Pie Cups are always a hit with their pillowy soft crust and velvety filling! This easy apple dessert needs just 3 ingredients and is ready in 25 minutes. They’re fabulous anytime and perfect for parties, potlucks and holidays!
What could be better than apple pie with a cinnamon roll crust? This bite-size dessert is comforting and satisfying, yet one of the easiest desserts on the site. Plus, you can control portions since each cup is only 200 calories.
These apple pie cups are ready in about 25 minutes using just 3 ingredients. Try serving them warm out of the oven topped with ice cream or with a drizzle of icing! You can also freeze them for snacks and pack lunches later on.
- Cinnamon roll dough: I used two 13-ounce cans of Pillsbury refrigerated cinnamon roll dough with icing, although other brands work too. Note that large sizes like Grands are slightly more work, as you’ll need to tear the dough to fit the muffin cups.
- Apple pie filling: One 21-ounce can (585 g) of apple pie filling is enough for 12 cups. You can also make homemade filling if you wish (see recipe notes below).
For serving, try topping with the packaged icing or some vanilla ice cream. Caramel sauce is another great option.
How to Make Cinnamon Roll Apple Pie Cups
To make them, grease a 12-cup muffin pan with nonstick baking spray or oil. Then open the cinnamon roll package and flatten one roll slightly on a floured work surface. Press it into a muffin cup with your fingertips and repeat until all cups are filled.
Spoon apple pie filling into each cup about 3/4 full to allow for slight expansion of the cinnamon rolls during baking. Bake at 375°F (190°C) for 15-18 minutes until puffy and golden. (If you’re using a different brand than Pillsbury cinnamon rolls, then use the oven temperature and baking time specified on the package directions.)
Can I make homemade filling? Yes, you can simmer slices of fresh apples combined with butter, lemon juice, cinnamon and sugar in a saucepan until soft (see recipe notes below).
Can I use large cinnamon rolls? Yes, although it’s not ideal. You can tear the cinnamon rolls into smaller pieces to fit the muffin pan.
Can I use a mini muffin pan? I don’t recommend a mini-muffin pan, since you can’t fit much filling into each cup given the thickness of the dough.
Watch Video: Cinnamon Roll Apple Pie Cups
Note: The video states 350°F but the correct baking temperature is 375°F.
More easy apple desserts:
Cinnamon Roll Apple Pie Cups
- 2 13-oz packages refrigerated cinnamon roll dough, I used Pillsbury
- 1 21-oz can apple pie filling
- icing, from cinnamon roll package, or ice cream
- Preheat oven to 375°F (190°C). Spray a 12-cup standard muffin tin with nonstick baking spray.
- Lightly flour a work surface. Open the cinnamon roll package and remove one cinnamon roll. Flatten it with your fingertips on the work surface (you can also use a rolling pin).
- Then press the flattened cinnamon roll into one muffin cup to fit. Repeat for the remaining muffin cups.
- Spoon apple pie filling into each muffin cup until 3/4 full.
- Bake for 15-18 minutes or until puffy and golden.
- Remove from the oven and cool in the pan for 10 minutes.
- Slide a small spatula around the edges to remove the cups.
- Optional: Heat the icing in the microwave for 10 seconds on low-power and then drizzle onto the cups. Alternatively, serve with ice cream or caramel sauce.
- If you use a brand of cinnamon roll dough other than Pillsbury, use the oven temperature and baking time specified on the package instructions.
- Homemade Apple Pie Filling: to make your own filling, simmer the following in a saucepan over medium heat for 5-7 minutes or until soft:
- 4 large apples (Granny Smoth, Honeycrisp, Spy etc.), peeled and sliced
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon
- 1/4 cup sugar until soft
- Large Cinnamon Rolls: To use them, you'll need to cut them to fit the muffin cups and piece leftover strips together for additional cups.
- Make Ahead: You can make apple pie cups one day ahead of time and store at room temperature in an airtight container. You can also freeze them for up to 2 months.
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Editor note: Originally published Nov 24, 2016 and updated Nov 26, 2019