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Made with refrigerated cinnamon rolls, these apple pie cups are the perfect fall dessert. These bite-sized apple desserts are only five ingredients and are ready in less than 25 minutes! Apple pie bites are a fun, fuss-free way to enjoy the combination of cinnamon roll and apple pie flavors in one tasty bite-sized treat.
Why we love this apple pie cups recipe
- Quick and easy shortcut recipe.
- Uses pre-made dough (no rolling pins required), apple pie filling, plus 3 simple ingredients.
- Soft and tender personal “pie” that satisfies any pastry craving.
- Sweet apple pie filling packed inside a fluffy, cinnamon roll crust.
- Perfect for parties, potlucks, or holiday celebrations or serve as a delicious breakfast, brunch, or dessert.
If you are looking for more delicious fall dessert ideas, check out these s’mores fluff. No campfire required!
- Refrigerated cinnamon rolls with icing: You can use any brand for this but go with an original flavor and not orange rolls as those flavors don’t go as well together.
- Apple pie filling: You can also use a homemade apple pie filling if you have one you prefer.
- Caramel sauce
Substitutions & Additions
- Change The Crunch: Instead of walnuts, you can substitute your favorite nut, such as pecans or almonds or leave the nuts out all together.
- Swap The Spice: For a stronger spice flavor substitute nutmeg or allspice for the cinnamon. You will want to use about only ¼ teaspoon of either spice.
- Filling Flavor: A cherry, blueberry or strawberry pie filling also works well, though I usually omit the cinnamon, and pair well with walnuts, pecans or almonds. You can also make your own pie filling to use in these cups if you prefer.
How to make cinnamon rolls apple pie cups
- Create The Cups: Flatten the cinnamon rolls with your fingers or the bottom of a glass and push the dough into the tins to form a “cup” for the filling.
- Make The Filling Mixture: Cut the apples in the filling into bite-size pieces and combine them with the walnuts, caramel sauce, and cinnamon. Spoon the filling into each cinnamon roll cup, slightly heaping full.
- Bake: Bake at 400 degrees Fahrenheit for 13-17 minutes or until the edges are golden brown and the filling begins to bubble.
- Cool: Allow the cups to cool for 5-10 minutes before removing to a cooling rack. Drizzle with icing, caramel sauce, and chopped walnuts, optional.
- Serve: Serve and enjoy!
Apple Pie Cups
- 12.4 ounce container refrigerated cinnamon rolls with icing
- 20 ounce (½ can) apple pie filling
- ¼ cup walnuts chopped
- 2 tbsp caramel sauce
- ½ tsp cinnamon
- Additional caramel sauce, optional garnish
- Additional chopped walnuts, optional garnish
- Preheat the oven to 400 degrees Fahrenheit and grease 8 cups in a muffin tin with cooking spray.
- Open the cinnamon rolls and squish them flat with your fingers or the bottom of a glass.
- Push the cinnamon rolls into the tins to form a “cup” for the filling.
- In a medium sized bowl, place the apple pie mix and use a fork or knife to cut the apples into bite size pieces.
- Mix together the cut apple pie filling, walnuts, caramel sauce and cinnamon until well blended.
- Place 1 large spoonful of the filling into each cinnamon roll cup, filling them slightly heaping full.
- Bake the apple pie cups in the oven for 13-17 minutes or until the edges of the cup are golden brown and the filling is beginning to bubble.
- Remove from the oven and allow the cups to cool for 5-10 minutes before removing to a cooling rack.
- Drizzle with the icing from the cinnamon roll tube, caramel sauce, and chopped walnuts, optional.
- To Store: Apple Pie Cups can be loosely covered and stored at room temperature for up to 2 days. If refrigerated they will last an additional 1-2 days.
- To Freeze: To freeze your Apple Pie Cups, wrap them and place them in an airtight freezer safe container or bag for 2-3 months.
- For easy cleanup, place a cookie sheet under the wire cooling rack to catch the excess frosting that will drip off of the edges.
- Be sure to spray non-stick cooking spray on the bottom and sides of the pan as the cinnamon rolls will be sticky.
- When flattening the cinnamon rolls, be sure to make a large enough indent for the filling to stay in the “cup.”