Dessert doesn’t get any easier than these Apple Pie Cups. Cinnamon rolls and apple pie filling are the perfect pairing for this people pleaser!
Although I could spend most days in the kitchen cooking up a storm, I realize not everyone shares my obsession, I mean, passion. My recipes are all really doable, regardless of your culinary expertise, but I suspect some of you would rather be sitting in a dentist’s chair than hovering over a stove top. Believe it or not, I can actually relate to those times when you just don’t want to spend any time in the kitchen but have a persistent sweet tooth that just won’t take “no” for an answer.
This recipe is for you. It only has two ingredients, which I’m pretty sure is the minimum number to qualify as an actual “recipe,” and it uses convenience items from the grocery store. You can put these Apple Pie Cups together in your sleep (or at least before you’ve had your second cup of coffee), and they’re really so tasty no one will ever know you were practically able to phone this one in!
Imagine a sweet, cinnamon-infused crust, flaky on the outside and doughy on the inside, stuffed with crisp-tender apples suspended in a perfectly spiced filling that’s melted a bit into the crust. Sounds good, huh? All you need are some canned cinnamon rolls and apple pie filling to pull off this sweet treat.
It really is just that simple. Ingredient #1: Pop open a can of those lovely, flaky Pillsbury cinnamon rolls (don’t you love that sound??) and press them into a greased muffin tin. Each can has 8 rolls in it, so you can easily triple this recipe to fill up two 12-count tins and have plenty for unexpected company.
There’s even a reduced-fat cinnamon roll option if you want to save a few calories (and a seasonal pumpkin flavor that would work really great in this recipe). If the rolls are cold, they can be a little harder to stretch out (and stay put), so I like to let them get close to room temperature before starting this recipe.
Ingredient #2: Next, you’ll spoon some prepared apple pie filling into each cup and bake. If you’re worried at all about the sticking, you can cut thin strips of parchment paper and lay them in the bottom of each tin first. It should be long enough so you’ll have little parchment handles to lift each Apple Pie Cup out of its baking place.
And, that’s it, folks! Well, almost – I didn’t forget about the frosting. Remember that sweet buttercream that’s tucked into the cinnamon roll cans? We’ll drizzle that on top!
I like to remove the frosting from the plastic container and put it into a zip-top bag for piping onto the cups. It can be a little stiff right out of the fridge, but just working the filled bag a little with your hands will warm it up enough for easy drizzling.
One of the many reasons I like this recipe is that it’s versatile enough to serve as breakfast or dessert. These Apple Pie Cups are a wonderful pastry to pair with your eggs and bacon on the weekend, and kiddos can definitely help put them together. They’re also a simple dessert for a weeknight meal or a quick, sweet addition to a party buffet.
Speaking of parties, make-it-yourself “bars” are really popular right now, with big tables devoted to things like S’mores, chili, or Bloody Marys (my personal favorite) and lots of toppings and toppables for guests to create their own favorite concoctions. These Apple Pie Cups would work great at a bar! Your toppings could be sweetened whipped cream, ice cream, chopped walnuts or pecans, shredded sharp cheddar, melted Biscoff spread, or caramel sauce (either homemade or prepared).
The sky’s really the limit here . . . or at least your imagination. Now that you’re just a quick grocery trip away from an apple pie fix, what are you waiting for?
Originally Published on CentlessDeals
The post 2 Ingredient Apple Pie Cups appeared first on Gonna Want Seconds.