Peach Mini Pies (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 can (21 oz) peach pie filling
02 - 1 can (12.4 oz) cinnamon roll dough with icing (8 rolls)

# Instructions:

01 - Turn your oven on and set it to 375°F. Lightly coat 8 slots in a muffin tin with cooking spray.
02 - Separate the cinnamon rolls and flatten each one into a round piece. Press them inside the muffin cups to form little pie shells.
03 - Spoon the peach pie filling into each crust. If the peach chunks are too big, chop them up to fit better.
04 - Pop the muffin tin in the oven and bake for 12 to 15 minutes, or until the dough is nicely golden and cooked through.
05 - Let the mini pies cool for a bit. Drizzle the icing from the cinnamon roll pack on top. Pull them out of the pan and enjoy!

# Notes:

01 - Keeps for 2 days at room temperature
02 - Stays good in the fridge for up to 5 days
03 - Can be frozen for as long as 3 months

Back