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Peach Pie Cinnamon Roll Cups

2-Ingredient Peach Pie Cinnamon Roll Cups

Using only two ingredients, these peach pie cinnamon roll cups make the perfect breakfast, dessert, or snack.


  • 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with cream cheese icing (8 rolls) drained
  • 1 can (21 oz) peach pie filling coarsely chopped


  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  • 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. 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.