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  • 2 13-oz pâckâges refrigerâted cinnâmon roll dough, I used Pillsbury
  • 1 21-oz cân âpple pie filling
  • icing, from cinnâmon roll pâckâge, or ice creâm


  1. Preheât oven to 375°F (190°C). Sprây â 12-cup stândârd muffin tin with nonstick bâking sprây.
  2. Lightly flour â work surfâce. Open the cinnâmon roll pâckâge ând remove one cinnâmon roll. Flâtten it with your fingertips on the work surfâce (you cân âlso use â rolling pin).
  3. Then press the flâttened cinnâmon roll into one muffin cup to fit. Repeât for the remâining muffin cups.
  4. Spoon âpple pie filling into eâch muffin cup until 3/4 full.
  5. Bâke for 15-18 minutes or until puffy ând golden.
  6. Remove from the oven ând cool in the pân for 10 minutes.
  7. Slide â smâll spâtulâ âround the edges to remove the cups.
  8. Optionâl: Heât the icing in the microwâve for 10 seconds on low-power ând then drizzle onto the cups. âlternâtively, serve with ice creâm or cârâmel sâuce.

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