Cinnamon Roll Apple Pie Cups


Nothing screams Americana like apple pie. But let’s be honest, it’s still too hot to make it from scratch. But with hints of fall in the air, why not try a three-ingredient, simplified version that will satisfy your sweet tooth?


  • Nonstick baking spray
  • 2 packages refrigerated cinnamon rolls regular size, 16-18 oz each
  • 21 ounce can apple pie filling
  • ice cream or icing from cinnamon roll package optional for serving


  • Preheat oven to 350°F/180°C.
  • Spray a 12-cup standard muffin tin with nonstick baking spray.
  • Open cinnamon rolls and flatten each one with a rolling pin (dust with flour if you find it too sticky.)
  • Place the flattened cinnamon rolls into each muffin tin. Press gently into the muffin tin, and cut off extra around the edges.
  • Fill each cup with apple pie filing. If your apple pieces are too big, make sure to cut them into 1/2-inch cubes.
  • Bake for 15-18 minutes or until golden brown.
  • Drizzle icing on top or serve with ice cream. (If you are not eating right away, wait until the pie cups cool before drizzling with icing.)

If using large size cinnamon rolls (Grands), you’ll need to cut the rolls to fit your muffin pan. You can use the leftover strips to make some extra cups.

You can prepare these apple pie cups the day before so they’re ready to go the next day!

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Tammy Teague

Tammy Teague

Mansfield native, with roots in Scott County. Daughter, sister, wife and Christian. Education: 1995 MHS graduate; 1999 Arkansas Tech University Graduate - BA in Journalism. Career: Managing Editor - The Citizen; Copy Writer - Southwest Times Record; 20+ years experience in the news.

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