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.
Please read our nutrition disclaimer.
Editor note: Originally published Nov 24, 2016 and updated Nov 26, 2019
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Made these and loved them. So easy and delicious. Thanks for the idea.
Estou encantada com tantas delícias!!!
Tried these and nobody liked them. They raised up and apple pie filling spilled over and made a mess on the top of the muffin pan. Center tasted undone and glaze made apples look awful. Not much flavor either.
I am looking for 3 ingredient recipes
Hi Nancy, Sure thing – here they are: https://tipbuzz.com/type/3-ingredient/
Instead of apple pie filling I just chopped some granny smith apples and dusted them with sugar and cinnamon turned out great. Tasted like fresh apple pie. I also used the flaky cinnamon rolls
Want to use my fresh apples for this recipe. We have 1 1/2 boxes of Johnagolds and looking for new ways to use them instead of pies and applesauce. Please advise.
Hi Susan, Thanks for your question and you can absolutely make your own filling. We added the instructions to the recipe notes, so hopefully that’ll help. Enjoy!
This took more prep than what the recipe indicates. Make sure that you flatten each cinnamon roll before ever placing them in the pan. Unfortunately I couldn’t find my rolling pin so I had to do by hand which made it very tedious. Also, be prepared to dice the apple slices up unless you can find pie filling where they are already diced. Not sure they even make that. Make sure they are cool before placing icing on. I made these for a bake sale. I’m not an apple fan so I didn’t taste them. I’m sure they are very good.
Am going to try this for a church pot luck next month.
Had some blue berry biscuits, put in cherry pie filling and topped with cream cheese frosting. Heaven!
Hi Jennifer, That’s amazing – thanks for sharing your yummy combo 🙂
I made them and took on my job because one guys could not eat food with nuts( carrot cake) they loved them. I will make again..
Hi Sharyn, Awesome to hear and thanks for your review too! Agree they’re a great treat for nut-free situations! 🙂
Made these for church. The platter was empty in about 5 minutes.
Thanks so much for sharing. I’ll be making these again.
Hi Karen, Thanks for your review and so glad to hear they were so popular! 🙂
These were definitely Yummy and went super fast in my house . I’ll be making these many more times . Thank You for sharing this recipe 😁
Hi Tmarie, Awesome to hear that and thanks for letting me know! 🙂
I made these this year for Thanksgiving and my family went crazy for them. 😋
Thanks Rhonda, So happy to hear that – hope you had a great holiday! 🙂
I made these using a regular size muffin tin & rolls. I had some of the filling left over, because I experimented with 3 of them using a carrot cake spread (in addition to the filling)from a local speciality store! I’m super excited to try this. Currently dealing with Pancreatic Cancer, staying preoccupied plus wonderful ways to treat my family members & friends in my kitchen with all the new ideas from Pinterest, helps keep me busy & moving around, definitely benefits all of us. Fortunately the recipes are pretty basic & easy to follow!
Thank You!! 💜
Hi Shauna, Thanks for your review and best wishes for the challenges ahead. So happy to hear you’re finding cooking helpful and fingers crossed from us all! 🙂
These are tasty, but they do take a little more to make than what you make it sound. You have to really flatten the dough to make it fit the cup and I suggest not filling the dough cup full. Also wait to put the icing on.
Hi Alecia, Thanks for your review and feedback. I’ll make a note of those points in the recipe. 🙂
If using a mini muffin pan, how long do you cook them?
Hi Ashlee, It’ll be about the same time since the cinnamon roll dough still needs to cook fully. Hope that helps!
What size cinnamon rolls did you use. I got the grands not sure if this will work. Any tips for using this size?
Hi Terri, Regular size works best for standard size muffin tins. If you have Grands, just cut off any outer ring to fit, and reuse the leftover strips to make some extra cups. It’s a bit of extra piecing together but will be fine. Good luck!
Has anybody put a cheesecake filling inside the cinnamon roll cups instead of piece filling?
Hi Denise, Thanks for asking. We haven’t done it yet, but such a great idea we’ll have to try it! 🙂
I lost my Mother a week before Christmas. I had planned on making this recipe for the Card Making Christmas get together. I thought I would make a batch today & take them with me to share with the women who attend the card making class tonight. I will share with you later how everyone enjoys this special recipe.
So sorry for your loss Kathy and hope this recipe helps you to remember her.
This is so good and quick. They will ask for more I promise.
Can you put a top on the mini pies?
Hi Patricia, We haven’t tried it for this recipe, but have on larger pies. I’d suggest unravelling a cinnamon roll and cutting into strips to make a mini basketweave on top 🙂
These are amazing. I make a crunch topping on mine they are delicious family and friends love them
Can you put a cinnamon top on each of the little pies?
Hi Patricia, Definitely if you want extra cinnamon that’s a great idea 🙂
Do you have a recipe for apple cups using the dough sheet, then rolling it up and cutting it in slices, then baking it in muffin tins?
Has anyone tried making these in mini muffin tin pans? Do you think it would work using half the cinnamon roll?
I was also wondering about making them in the mini muffin tins? Has anyone tried it??
Hi guys, you can make them in mini muffin tins! There’s less space for filling because of the dough, but still yummy 🙂
Do you serve them warm or are they just as good cold?
Thanks for asking. They’re delicious either way although warm is a bit better 🙂
These are amazing!! The first time I made them I used the regular size cupcake pan. Now I make them in my mini cupcake pan making them apple pie bites. Everyone loves them!!! They are a hit at bake sales!!!
Hi Candice, Thanks so much for your comment and review – that’s amazing! 🙂
Has anyone made these in advance of an event, rather than day of? I’m thinking they might not be as good if made one day and then heated & served the next, so wondering if it’s worth it if I can’t make them same day. Thinking ahead to Thanksgiving at someone else’s house! Thanks ☺️
You can definitely make them a day or two ahead – happy Thanksgiving!
If making day before how do you warm them up?
You can warm them in the oven ~200-250F for 10-15 minutes, or microwave them for 3-4 minutes 😉
They reheat just fine. Put in a bowl and add ice cream. Nice. I’ve used crescent roll dough. It’s thinner but works great.
These were great have to do them again
Awesome thanks Bernadette!
Tried these with peach pie filling and also cherry pie filling”
Both were great. Husband says that is a keeper.
I wonder how these would turn out if I used the BIG muffin pan. I’m headed to the kitchen to try it now! ?
Thanks! Stretch the dough out further and bake a bit longer to cook through. Good luck! 🙂
Thanks! Stretch the dough out further and bake a bit longer to cook through. Good luck! ?
Loved them. So easy to make. Even my picky eater liked them. Next time I will have him help me make these super easy, delicious pies…
Awesome to hear – thanks for sharing 🙂
How many smart points are these?
Hi Brenda, Thanks for asking. They’re 11 smartpoints per cup, you can use the nutrition label to calculate 🙂
How many cans of apple mix do I get if I am 24 of them??
Hi Andrea, Thanks for your question. If you’re making 24 cups, you’ll need two 21-ounce cans of filling. Hope that helps!
These were amazing! Definitely going to make them again.
Awesome to hear Leeland! Thanks for sharing
I used the regular size muffin pan and it was a mess they rose up and the filling spill out. I did mange to get them out the tin and some filling was still in them,i used the flaky cin.Roll doug i will try again with the small muffin tin.