Two Ingredient Mini Peach Pies
These mini peach pies are an easy treat made with just two simple ingredients: cinnamon roll dough and peach pie filling. They're perfect for quick desserts, last-minute gatherings, or a sweet snack anytime.
Ingredients
- 1 (12.4 ounce) can cinnamon roll dough with icing 8 count
- 1 (21 ounce) can peach pie filling
Instructions
- Preheat your oven to 375 degrees F.
- Lightly grease 8 holes in a muffin tin to prevent sticking.
- Open the can of cinnamon roll dough and separate the rolls. Flatten each roll slightly with your hands or a rolling pin to create a small disk.
- Place each flattened dough disk into the greased muffin tin, pressing it down to form a small cup.
- Spoon a generous amount of peach pie filling into each dough cup, being careful not to overfill to prevent spillage. If the filling has whole peach slices, cut them into bite-sized pieces before adding to the crust.
- Bake for 12-15 minutes, or until the dough is golden brown and cooked through.
- Allow the mini pies to cool slightly in the muffin tin. Once cool, drizzle the icing from the cinnamon roll can over the top of each pie.
- Remove the mini pies from the muffin tin, serve, and enjoy!
Notes
- Store the cookies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- The pies can be frozen in an airtight container for up to 3 months. Allow the cake to cool completely before transferring to a container for storage. Thaw at room temperature before enjoying them.
Nutrition
Calories: 249kcalCarbohydrates: 42gProtein: 2gFat: 7gSaturated Fat: 3gTrans Fat: 0.5gSodium: 320mgSugar: 26gIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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