Cinnamon Roll Apple Pies

apple1 can (21 oz) of apple pie filling
8 pinches of ground cinnamon
8 Tbsps. packed brown sugar
1/4 cup chopped pecans
1 can (12.4 oz) of refrigerated cinnamon rolls

Garnish:
Cool Whip
Caramel ice cream topping

Heat oven to 400°F. Lightly spray 8 regular-size muffin cups with non-stick cooking spray.

Spread out the cinnamon rolls on the counter and flatten each with a rolling pin so that they fit into your muffin cups. (If you let them sit at room temperature for about 10 minutes before rolling out, they will be easier to work with.)

Line each of your muffin holes with the flattened dough and fill each with apple pie filling. You may need to cut up the apples a bit so that they fit better.

Add a pinch of cinnamon, a tablespoon of brown sugar, and a few pecans (in that order) to the top of each.

Bake at 400 degrees for 8 to 12 minutes. Be careful not to burn them, but also be sure the dough “crust” is cooked and no longer doughy.

When done, remove from oven and cool for a few minutes. Add the Cool Whip, more pecans, and some caramel sauce to each. Serve while warm!

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