Cinnamon Roll Apple Pie Cups

Ingredients

• 1 can Refrigerated cinnamon rolls with icing (Use an 8-count can; the biscuit-shaped rolls are preferred because 5-count rolls may unravel.)
• 3 Granny Smith apples (Peeled, cored, and diced into bite-sized pieces.)
• 0.5 stick Unsalted butter (About 4 tablespoons; used to cook the apples. This amount is stated in the transcript but not the written description.)
• 0.5 cup Brown sugar (The written recipe specifies 1/2 cup; the spoken recipe uses approximately 1/3 cup or slightly more.)
• 3 tbsp White sugar (Mentioned in the spoken directions; approximately 3 tablespoons.)
• 1 tbsp Cornstarch (Helps thicken the apple filling.)
• 1 tsp Ground cinnamon or apple pie spice (Apple pie spice may contain cinnamon, nutmeg, and other warm spices.)
• 0.333 cup Water (The written recipe specifies 1/3 cup; the transcript allows approximately 1/4 to 1/3 cup.)
• 1 tsp Vanilla extract (Optional; the transcript instead mentions vanilla bean paste.)
• Salt (A pinch, as mentioned in the spoken directions.)
• Nonstick cooking spray (For greasing the muffin tin; use enough to coat the wells.)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly coat an 8-well muffin tin with nonstick cooking spray so the baked cups release easily.

2. 2

   Peel, core, and dice the Granny Smith apples into small, bite-sized pieces.

3. 3

   Melt the butter in a medium saucepan over low heat. Add the diced apples as they are prepared.

4. 4

   Add the brown sugar, white sugar, cornstarch, cinnamon or apple pie spice, water, vanilla, and a pinch of salt to the saucepan. Stir until the apples are evenly coated and the cornstarch is dispersed.

5. 5

   Increase the heat to medium and cook the apple mixture for about 5–8 minutes, stirring occasionally, until it bubbles, the apples begin to soften, and the liquid thickens into a spoon-coating filling. Remove from the heat.

6. 6

   Open the cinnamon roll can and separate the rolls. Keep the icing packet or container for finishing. Use an 8-count, biscuit-shaped can if possible; the creator cautions that 5-count rolls may unravel.

7. 7

   Flatten each cinnamon roll slightly into a small round. Keep the cinnamon-filled side facing up so the filling does not stick to the muffin tin.

8. 8

   Place one flattened roll into each greased muffin-tin well and press it gently against the bottom and sides to form a cup.

9. 9

   Spoon the warm apple filling into the cinnamon-roll cups. Do not overfill; leave room below the rim because the filling can bubble over during baking.

10. 10

    Bake at 375°F (190°C) for 15–18 minutes, or according to the cinnamon-roll package directions, until the dough is cooked through and the exposed edges are puffed and golden brown. The spoken directions suggest that some ovens may take about 18–19 minutes.

11. 11

    Let the apple pie cups cool in the muffin tin for a few minutes so the filling can settle and the cups can firm up.

12. 12

    Warm or stir the included icing if needed, then drizzle it over the slightly cooled cinnamon roll apple pies before serving.

Notes

The written post lists 1/2 cup brown sugar, while the spoken directions use about 1/3 cup plus approximately 3 tablespoons white sugar; the amounts above preserve both sources. The creator cautions against overfilling because excess apple juice may spill over. The icing referenced is the icing included with the cinnamon-roll can.

Nutrition per serving

• dessert
• baked
• individual desserts
• apple dessert
• cinnamon rolls
• fall
• family gathering
• vegetarian