Mini Peach Pies with cinnamon roll crusts


  • Crust
    • 2 packages refrigerated cinnamon rolls (such as Pillsbury Grands; 17.5 oz. each), separated, reserve icing (we used Pillsbury Grands)
  • Filling
    • 1 lb. frozen peaches, thawed, chopped, and drained (we chopped ours into roughly ¾-inch pieces)
    • ¼ cup each packed light brown sugar and granulated sugar
    • 2 tsp. cornstarch
    • 1 tsp. fresh lemon juice
    • ½ tsp. ground cinnamon
    • 1/8 tsp. each ground nutmeg and kosher salt
  • Topping
    • 3 Tbsp. packed light brown sugar
    • 2 Tbsp. granulated sugar
    • ½ tsp. ground cinnamon
    • 1/8 tsp. kosher salt
    • 3 Tbsp. unsalted butter, melted
    • ½ cup all-purpose flour


  1. Preheat your oven to 400 degrees. Take a 12-cup muffin pan out and spray it with nonstick cooking spray.
  2. Take each cinnamon roll and pat it out on the counter first before pressing it into and up the sides of the muffin cups.
  3. Take a large mixing bowl out and stir the filling ingredients together in it. Divide the filling between the crusts (we used about 1 ½ tablespoons per pie).
  4. Add the brown sugar, granulated sugar, cinnamon and salt to a small mixing bowl, stirring to combine. Stir in the melted butter next, followed by the flour. Stir until moist clumps form, sprinkling it over the pies afterwards.
  5. Place the pan in the oven for 13-15 minutes or until the pies are bubbly and the topping looks golden (we cooked ours for 15 minutes). (If your filling is close to the top then it may start to spill over during cook time so we’d suggest laying a sheet of aluminum foil out on the rack below to catch any drippings.) Let the pies rest in the pan for 5 minutes before taking them out of the pan and placing them on a cooling rack.
  6. Heat up the icing in the microwave just enough to make it pourable and drizzle it over the pies afterwards* (we used a fork to drizzle the icing over the pies).

*Drizzling on the icing does make the pies look prettier but we think the pies taste good even without the icing.

The filling is pleasantly sweet and the cinnamon and nutmeg helped give it that extra pop of flavor that makes the filling good enough to eat all on its own. The cinnamon roll was a great substitute for a pie shell. It was pillowy but still firm enough to hold the filling. With the shape formed in the muffin tin, it makes it so easy to carry this peachy treat in your hands. One might be filling for you but you’ll want to eat more than that.

This recipe came from Cuisine At Home.

We weren’t paid in any form to promote Pillsbury or Cuisine At Home.

Take care everybody !

2 thoughts on “Mini Peach Pies with cinnamon roll crusts”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s