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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!

Makes

12 pies

Total Time

35 minutes

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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, 1315 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.

Mini-Peach-Pies-with-Cinnamon-Roll-Crusts-Step1

Pat out the cinnamon rolls on the counter first to make it easier to fit them into the muffin cups.

Mini-Peach-Pies-with-Cinnamon-Roll-Crusts-Step2

So the topping holds together while baking, be sure to mix it until clumps form.

Nutritional Facts

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