Name: Mini Peach Pies Recipe – Sweet Summer Treats in Every Bite
Ingredients: 1 can refrigerated cinnamon roll dough (with icing packet); Nonstick spray or butter (for greasing the muffin tin); 2 ripe peaches, peeled and diced (or 1 cup canned peaches, drained and chopped); 1 tbsp brown sugar; 1 tsp cornstarch; ½ tsp vanilla extract; ½ tsp ground cinnamon; 1 tsp lemon juice; Remaining icing packet (from cinnamon roll tube); Powdered sugar, for drizzling; Extra cinnamon or chopped nuts (optional)

Description

These mini peach pies are everything we love about summer: juicy peaches, cinnamon-swirled crusts, and a sweet drizzle on top. Baked in a muffin tin with store-bought cinnamon roll dough, they’re quick, easy, and taste like a little slice of peach cobbler heaven—ready in under 30 minutes!

Ingredients

Scale

For the Crust:

1 can refrigerated cinnamon roll dough (with icing packet)
Nonstick spray or butter (for greasing the muffin tin)

For the Peach Filling:

2 ripe peaches, peeled and diced (or 1 cup canned peaches, drained and chopped)
1 tbsp brown sugar
1 tsp cornstarch
½ tsp vanilla extract
½ tsp ground cinnamon
1 tsp lemon juice

Optional Toppings:

Remaining icing packet (from cinnamon roll tube)
Powdered sugar, for drizzling
Extra cinnamon or chopped nuts (optional)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 6-cup muffin tin with nonstick spray or butter.
Prepare the crusts by unrolling the cinnamon rolls and flattening each into a 3–4 inch round. Press each round into the muffin tin, covering the bottom and sides.
Mix the peach filling in a small bowl by combining diced peaches, brown sugar, cornstarch, vanilla, cinnamon, and lemon juice. Stir until the peaches are well coated and syrupy.
Spoon the filling into each crust, leaving a little room at the top to prevent overflow.
Bake for 15–18 minutes, or until the crusts are golden brown and the peach filling is bubbling.
Cool in the pan for 5 minutes, then carefully transfer to a wire rack.

Drizzle with icing from the cinnamon roll tube. Add a dusting of powdered sugar or extra cinnamon if you like. Serve warm or at room temperature.

Notes

Swap in canned, frozen (thawed), or even nectarines if fresh peaches aren’t available.
No cinnamon roll dough? Use biscuit or pie dough and sprinkle with cinnamon sugar.
These can be made ahead and stored in the fridge for up to 4 days or frozen for a month.
Want extra flair? Top with a scoop of vanilla ice cream or a dollop of whipped cream.
This recipe makes 6 mini pies—double it easily by using two tubes of dough and adjusting the filling.