Apple Pie Filled Cinnamon Rolls

Five baked and frosted apple pie cinnamon rolls on wooden cutting board with some cinnamon sticks and fresh red apples on the side as garnish.

Easy 30-minute recipe uses canned cinnamon rolls for the crust and a quick homemade apple pie filling. Baked in a muffin pan for single serving treats!

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 55kcal

Author Anne Clark | My Kitchen Serenity

Equipment

Standard muffin pan
sheet pan
Rolling Pin
measuring cup(s)
measuring spoons

Ingredients

2 8-count refrigerated cinnamon rolls with cream cheese frosting each package is 12.4 ounces
2 cups peeled and diced apples dice small because they will need to fit inside the cinnamon roll crust
¼ cup granulated white sugar
¼ cup light brown sugar, packed
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2-3 dashes ground nutmeg (just a few shakes is all that's needed)
1 tablespoon melted butter

Instructions

Preheat oven to 375F. Spray a 12-cup muffin pan with non-stick spray.
Remove the cinnamon rolls from their containers. With a rolling pin, roll out 12 of the cinnamon rolls to about 3" each and then press each one into a muffin cup and up the sides. If the rolling pin starts to get sticky, scrape it clean with a knife and spray with non-stick spray. Set aside the remaining 4 cinnamon rolls for now (see Notes for suggestions).
In a bowl, stir together the apples, white sugar, brown sugar, cinnamon, vanilla extract, and nutmeg until well blended.
Spoon the apple mixture into each muffin cup. Brush the tops with melted butter.
Place the muffin pan on a sheet pan to catch any drips. Bake on the middle oven rack for about 20 minutes. The cinnamon roll crust should be slightly browned around the edges and on the bottom.
Remove the apple pie cinnamon rolls from the oven and let them cool for 5 minutes.
Remove them from the muffin pan and onto a plate or serving platter. Stir (if in a can) or knead (if in a pouch) the frosting that came with the cinnamon rolls until creamy and then spoon or drizzle it on each roll.

Notes

This recipe makes 12 apple pie cinnamon rolls. However, you will have 4 refrigerated rolls leftover from the can. You can bake them on a separate sheet pan at the same time you bake these (save some icing for them), and serve them alongside the apple pie cinnamon rolls. It's the perfect scenario if you have kids who don't like baked fruit!
Be sure to chop the apples into small pieces -- about ¼ inch pieces. They need to be small in order to fit inside the muffin cups.
Before baking, place the muffin pan on top of a sheet pan to catch any drips that may occur.
Store the baked and cooled rolls in an airtight container; they'll stay fresh for a few days.
You can also freeze them - then when you're ready to eat one, pop it in the microwave at 50% power for 20-30 seconds.
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