Two Ingredient Mini Peach Pies (Print Version)

Sweet mini pies with cinnamon roll dough and peach filling—fast, easy, perfect for speedy treats or gatherings.

# Components:

→ Dough and filling

01 - 1 (12.4 ounce) can refrigerated cinnamon roll dough with icing, 8 count
02 - 1 (21 ounce) can prepared peach pie filling

# Directions:

01 - Preheat oven to 375°F.
02 - Lightly grease eight wells of a standard muffin tin with nonstick spray or butter to prevent sticking.
03 - Open cinnamon roll dough can. Separate dough into eight rolls. Gently flatten each roll with your hand or a rolling pin to form a small disk.
04 - Press each dough disk into a prepared muffin tin cup, creating a small well for the filling.
05 - Fill each dough cup with peach pie filling. Use kitchen scissors or a knife to cut larger peach slices into bite-sized pieces before filling, if necessary. Avoid overfilling to minimize overflow during baking.
06 - Bake for 12 to 15 minutes, or until the dough is golden brown and fully cooked through.
07 - Allow pies to cool in the muffin tin for several minutes. Once warm but not hot, drizzle the included icing evenly over each pie.
08 - Carefully remove mini pies from the tin. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready from start to finish in about seventeen minutes
  • Only two easy-to-find ingredients
  • Zero mess and almost no dishes
  • Kid friendly and great for little hands to help
  • Works for breakfast dessert or afternoon snacks
02 -
  • Naturally vegetarian and nut free
  • Perfect make ahead dessert for busy weeks
  • Can be frozen for longer storage
03 -
  • If you have time let the dough discs chill for five minutes in the pan before adding the filling. This helps them hold their shape while baking.
  • Do not overfill or the filling will spill out and stick. Use kitchen scissors to quickly cut through whole peach slices for even filling distribution. Always save the icing drizzle for just after baking while the pies are still warm so it melts in perfectly.
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