Save These mini peach pies are my go-to when I need something sweet, warm, and homemade without turning the kitchen upside down. With only cinnamon roll dough and peach pie filling, you are less than twenty minutes away from a crowd-pleasing treat that tastes like you spent all afternoon baking. Make them for last-minute guests or surprise your kids after school. They always disappear fast in my house.
You will not believe how simple yet delicious these turn out I made my first batch in a hurry for an unplanned brunch and could not believe such little effort would get so many compliments
Ingredients
- Cinnamon roll dough pre cut: forms the perfect sticky sweet base look for cans with included icing for best results and check the date so the dough bakes up fluffy
- Peach pie filling: delivers luscious peach flavor with syrupy sweetness pick a can with plenty of fruit chunks not just syrup for a filling bite in every pie
Instructions
- Prepare the Oven:
- Set your oven to 375 degrees Fahrenheit so it is fully preheated when you are ready to bake. This consistent heat helps the dough puff perfectly.
- Prep the Muffin Tin:
- Lightly grease eight muffin tin wells using baking spray or a little butter. This ensures your mini pies pop out cleanly after baking.
- Shape the Dough Cups:
- Carefully open the can of cinnamon roll dough. Separate the rolls. Use your palms or a rolling pin to flatten each round slightly until it is a small disk. This creates more room for the filling.
- Assemble the Pie Cups:
- Lift each flattened dough circle and press gently into a greased muffin well. Make sure the dough hugs the bottom and sides forming a tidy cup.
- Fill with Peach Pie Filling:
- Spoon peach pie filling into each dough cup. If there are whole peach slices cut them into smaller pieces for easier eating and more even filling. Fill just to the top of the dough but do not overfill or the syrup will bubble over.
- Bake Until Golden:
- Slide the muffin tin into the oven. Bake for twelve to fifteen minutes until the dough is golden brown and set in the middle.
- Cool and Add Icing:
- Let the mini pies cool in the tin for a few minutes so they set. Take the icing packet from the dough can and drizzle sweet icing over each warm pie.
- Serve and Enjoy:
- Gently lift each pie from the muffin tin once cool enough to handle. Serve warm as is or with your favorite topping.
Save My favorite part is the smell that fills the kitchen while these bake. That classic cinnamon swirl mixed with bubbling peach smells like summer and cozy autumn at once. I always remember baking these with my little niece who thought we were making real bakery magic with just two store finds.
Storage Tips
Keep mini peach pies in an airtight container at room temperature for up to two days. For longer freshness store them in the fridge for up to five days. If freezing allow them to cool fully then wrap tightly and place in a freezer safe container for up to three months thaw before serving and enjoy them just like fresh baked
Ingredient Substitutions
No peach pie filling Try apple cherry or blueberry to switch up the flavor. You can use any canned fruit pie filling for variety. For the dough you can swap for crescent roll dough or puff pastry though you might need to adjust bake times and skip the icing step.
Serving Suggestions
Serve your mini peach pies with a scoop of vanilla ice cream for dessert. They are also a treat at brunch with coffee or as a quick treat in lunch boxes. Sometimes I sprinkle toasted nuts or extra cinnamon on top for a little crunch and spice.
Save Enjoy these delicious mini peach pies anytime you want a sweet homemade treat in just minutes with barely any cleanup. Perfect for last minute guests or spontaneous family dessert.
Recipe FAQ
- → How do I prevent the filling from overflowing?
Don't overfill the dough cups and cut large peach pieces into smaller bites to help avoid spillage while baking.
- → Can I use fresh peaches instead of canned filling?
Yes, chop and sweeten fresh peaches before spooning into the dough and adjust bake time as needed.
- → Do these need to be refrigerated after baking?
Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container.
- → Can I freeze the mini pies for later?
Yes, let them cool completely and freeze in an airtight container for up to 3 months. Thaw at room temperature.
- → Is it possible to use a different fruit filling?
Absolutely—apple, cherry, or berry fillings work just as well with cinnamon roll dough for a flavor twist.