2-Ingredient Peach Pie Cups
Welcome warm weather months with the ultimate twist on fan-favorite peach pie with these irresistible dessert cups made with Pillsbury™ cinnamon rolls and peach pie filling. They are so good, you’ll
Servings 8 Servings
Ingredients
- 1 can 12.4 oz Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 rolls)
- 1 1/3 cups peach pie filling & topping from 21-oz can, coarsely chopped
Instructions
- Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
- Let cinnamon roll dough stand 10 minutes to make pressing them into muffin cups easier.
- Separate dough into 8 rolls and let stand 10 minutes; set icing aside. Place rolls cinnamon side up into muffin cups. Press in bottoms and up sides of cups.
- Spoon 2 generous tablespoonsful pie filling into each dough-lined cup. Assemble peach pie cups; loosely cover and refrigerate up to 2 hours before baking.
- Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
- Using a thin metal spatula, run around edges of rolls to loosen, and remove to serving plate. Transfer icing to small resealable food-storage plastic bag and cut small corner off one end. Drizzle icing over rolls. Serve warm.
Notes
Make it your own! Try substituting your favorite fruit pie filling in place of peach.
