These Mini Peach Pies are a genius shortcut dessert made from just two ingredients: canned cinnamon roll dough and peach pie filling. No crust-making, no rolling, no mixing—just press, fill, bake, and drizzle. They’re sweet, flaky, and bursting with juicy peach flavor in every bite.
Perfect for summer treats, school lunches, or last-minute dessert ideas!
Why You’ll Love This Recipe:
- 🍑 Sweet & Simple: Uses canned peach pie filling for maximum fruit flavor with minimal prep.
- 🥮 Cinnamon Roll Magic: The pre-flavored dough makes the perfect buttery mini crust with icing included!
- ⏱️ Ready in Minutes: Just 15 minutes of prep time and 15 minutes of baking = dessert done right.
- 🧁 Handheld Goodness: Perfect size for parties, picnics, or individual portions.
- 🎉 Great for Gifting: Wrap them up for neighbors, teachers, or friends—they’ll never believe how easy they are!
Ingredients (Makes 8 mini pies):
- 1 can (12.4 oz) cinnamon rolls with icing (8-count)
- 1 can (21 oz) peach pie filling (drained slightly if very juicy)
Instructions:
Step 1: Preheat Oven
Preheat your oven to 375°F (190°C) while preparing the muffin tin.
Step 2: Grease Muffin Tin
Lightly grease 8 cups of a standard muffin tin with non-stick cooking spray or butter to prevent sticking.
Step 3: Flatten the Dough
Separate the cinnamon rolls from the can and gently flatten each into a round shape using your hands or a rolling pin.
You’re creating mini pie crusts from pre-seasoned dough—no extra work needed!
Step 4: Press Into Muffin Cups
Place each flattened dough circle into a greased muffin cup, pressing gently into the bottom and sides to form a crust.
Step 5: Fill with Peach Pie Filling
Open the can of peach pie filling and stir well.
Spoon the filling evenly into each crust. If the peaches are large, cut them into smaller pieces before adding.
Step 6: Bake Until Golden
Bake at 375°F (190°C) for 12–15 minutes , or until the edges are golden and the filling is bubbly.
Let cool in the pan for 5–10 minutes before removing.
Step 7: Drizzle with Icing
Once the mini pies have cooled slightly, drizzle the included icing over the top of each one.
This adds a final touch of sweetness and makes them look bakery-style.
Step 8: Serve & Enjoy!
Serve warm straight from the muffin tin or let cool completely for later.
These little pies are great on their own, with whipped cream, or even a scoop of vanilla ice cream.
Tips for Success:
- 🍑 Drain Slightly: Let the pie filling sit in a strainer for a few minutes to reduce excess syrup.
- 🧈 Buttery Option: Brush the tops with melted butter before baking for extra richness.
- 🥣 Make Ahead: Store unbaked mini pies in the fridge or freezer and bake as needed.
- ❄️ Freeze for Later: Once baked and cooled, wrap tightly and freeze for up to 2 months.
- 🍊 Add Flavor: Stir in a splash of orange zest or almond extract into the filling for extra depth.
Serving Suggestions:
- Top with Greek yogurt or whipped cream for a lighter finish.
- Serve alongside coffee, tea, or cold milk for breakfast or snack time.
- Great for potlucks, baby showers, or holiday trays!
Nutritional Information (per mini pie, makes 8 servings):
(Based on full-fat ingredients – approximate)
- Calories: ~200 kcal
- Protein: ~2g
- Carbohydrates: ~25g
- Fat: ~10g
- Fiber: ~0.5g
- Sugar: ~14g
These Mini Peach Pies prove that amazing desserts don’t need long ingredient lists or hours in the kitchen. With just two store-bought ingredients , you get soft peach filling, flaky crust, and sweet icing in one irresistible handheld treat.
So go ahead and make these today… because sometimes, the easiest recipes are the best ones!
