Friends, let me tell you about turning regular old cinnamon rolls into something special – apple pie cups that'll make your kitchen smell like heaven. Nothing fancy here, just good old-fashioned baking that'll take less than an hour start to finish.
Now, I've been baking these for years, and let me tell you – store-bought cinnamon roll dough works just fine. No need to get fancy when simple does the trick.
You just press those rolls into muffin tins, fill them with fresh apples tossed in cinnamon and sugar (the way my mother taught me), and pop them in the oven.
What you end up with are these neat little cups – each one just right for after supper or when the neighbors drop by. They're not fussy like a whole pie, and frankly, that's part of their charm. I always say the best recipes are the ones that don't need special equipment or fancy ingredients.
Before we get our hands into the dough, let's round up what we need. Trust me, you probably have most of it in your pantry already. These little treats are proof that sometimes the simplest things are the most satisfying.
Got your apron ready? Let's get to it.
Recipe
Cinnamon rolls and apple pie unite in this delightful fusion dessert that transforms ordinary muffin tins into vessels of pure comfort food bliss. The flaky cinnamon roll crust cradles tender, spiced apple filling, creating individual servings that combine two beloved pastry classics into one innovative treat. This dessert echoes the tradition of merging flavors and textures, reminiscent of classic baked goods like gingerbread cookies, which have been a holiday staple for centuries.
These handheld delights bring together the convenience of pre-made cinnamon roll dough with the timeless appeal of homemade apple pie filling. The result is a perfectly portioned dessert that's ideal for gatherings, holiday celebrations, or simply satisfying a sweet craving without the commitment of baking a full pie.
Ingredients:
- 2 cans refrigerated cinnamon roll dough
- 4 medium apples, peeled and diced
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons butter, melted
- Reserved icing from cinnamon roll packages
Press each cinnamon roll into a thin circle and place into greased muffin tins, ensuring the dough covers the bottom and sides completely. Mix the diced apples with sugars, flour, spices, salt, and lemon juice, then fill each cup with the mixture. Drizzle with melted butter and bake at 375°F for 18-20 minutes until the edges are golden brown and the filling is bubbly. Cool slightly before drizzling with the reserved icing.
For best results, choose firm apples like Granny Smith or Honeycrisp that hold their shape during baking. The cups can be made ahead and stored in an airtight container for up to 2 days, though they're best served warm. If the edges brown too quickly during baking, cover them loosely with aluminum foil to prevent burning while allowing the filling to cook through completely.
Two classic comfort desserts merge in these ingenious handheld treats. While apple pie traces back to 14th century England and cinnamon rolls gained popularity in Northern Europe, this modern fusion transforms both into convenient, portion-controlled cups.
The flaky cinnamon-swirled crust cradles tender spiced apples, creating a portable version of the beloved desserts. Perfect for gatherings or a creative twist on traditional holiday baking, these cups capture the essential flavors of both pastries while eliminating the need for plates and forks.
Conclusion
Looking to save yourself some fuss in the kitchen? These little apple pie cups are just the ticket. Been making them for years, and let me tell you – they're a real timesaver. Instead of spending the better part of an hour fiddling with pie crust, you'll have these ready to pop in the oven in about 15 minutes flat.
The secret's in using store-bought cinnamon roll dough – and no, there's nothing wrong with that. Your grandma probably had her shortcuts too, she just didn't tell everyone about them. These cups turn out mighty tasty, and nobody needs to know how easy they were to make.
What's really handy is you can make a batch and freeze them for later – they'll keep just fine for three months in the freezer. I like to measure out the filling ahead of time and keep it ready to go. That way, when company drops by unexpectedly, or when you just get a hankering for something sweet, you can throw these together in no time at all.
They're not fancy, mind you, but they're good honest baking that'll have everyone asking for seconds. And isn't that what really matters?