Desserts
Mini Peach Pies with Cinnamon Roll Crusts
The worst thing about desserts is waiting for them to bake or cool. But these treats come together so quickly, you won’t have to wait long. The neat thing about these Mini Peach Pies is they transform breakfast staples (store-bought cinnamon rolls) into to-die-for desserts — pretty sweet!
Ingredients
FOR THE CRUST, PRESS :
FOR THE FILLING, STIR:
FOR THE TOPPING, COMBINE:
Instructions
Preheat oven to 400°. Lightly coat a 12-cup muffin pan with nonstick spray.
For the crust, press cinnamon rolls into and up sides of muffin cups.
For the filling, stir together peaches, brown sugar, granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Divide filling among crusts.
For the topping, combine brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter, then stir in flour until mixture forms moist clumps; sprinkle over pies.
Bake pies until bubbly and topping is golden, 13–15 minutes. Cool pies in pan 5 minutes, then transfer to a cooling rack.
Heat reserved icing in microwave just until pourable, 10–15 seconds; drizzle over pies.
Pat out the cinnamon rolls on the counter first to make it easier to fit them into the muffin cups.
So the topping holds together while baking, be sure to mix it until clumps form.
Nutritional Facts
Nutritional Facts
Per pie
Calories: 365
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Cholesterol 8mg 2%
Sodium 627mg 26%
Carbs 62g 20%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.