Two Ingredient Mini Peach Pies – Easiest Dessert Ever!
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Two Ingredient Mini Peach Pies: Quick, Cozy, and Incredibly Delicious
When the craving hits for something sweet, flaky, and fruity—but you don’t want a full-blown baking session—these Two Ingredient Mini Peach Pies come to the rescue. With just a can of cinnamon rolls and a can of peach pie filling, you’re only minutes away from personal-sized peachy goodness that tastes like home-baked love in every bite.
Why I Love This Recipe
This dessert checks every box: fast, minimal cleanup, budget-friendly, and downright adorable. Each bite gives you warm cinnamon-spiced crust and gooey peach filling, crowned with a drizzle of icing. Whether you’re feeding a crowd, treating your kids, or just want something cozy with your coffee, this recipe delivers max flavor with minimum effort.
Ingredients
- 1 (12.4 oz) can cinnamon roll dough with icing (8-count)
- 1 (21 oz) can peach pie filling
Notes & Ingredient Swaps
- Dough Variations: Any store-brand cinnamon roll dough works. You can even try orange rolls for a citrusy twist.
- Pie Filling Options: While peach is delicious, this works beautifully with apple, cherry, or blueberry pie filling.
- Homemade Icing: If your dough doesn’t come with icing, make a quick one with powdered sugar and milk or cream.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Prep Your Pan: Lightly grease 8 cups of a standard muffin tin to prevent sticking.
- Flatten the Dough: Separate the cinnamon rolls and flatten each one into a disk using your hands or a rolling pin.
- Form the Crusts: Press each dough disk into a muffin cup to form a mini pie crust.
- Fill ‘Em Up: Spoon peach pie filling into each crust. Chop large peach chunks to fit better.
- Bake: Place in the oven and bake for 12–15 minutes, until the crust is golden brown and cooked through.
- Cool & Ice: Let them cool for a few minutes in the pan, then drizzle each with the included icing.
- Serve: Carefully remove and enjoy warm or at room temperature.
Tips for Success
- Avoid Overfilling: A heaping spoonful of filling per cup is usually perfect. Too much may bubble over.
- Grease Well: These can stick if not properly greased—use a nonstick spray or a light coating of butter.
- Cool Before Removing: Letting them cool helps them hold together and makes removal easier.
Serving Suggestions
These mini pies are great on their own but even better with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A dusting of powdered sugar
- A drizzle of caramel sauce
Pair with a warm drink like spiced chai or a vanilla latte for the ultimate treat.
Storage & Leftovers
Store any leftover mini pies in an airtight container in the fridge for up to 4 days. Reheat briefly in the microwave or enjoy cold straight from the fridge. You can also freeze them—just wrap tightly and thaw before eating.
More Recipes You’ll Love
If you adore this sweet shortcut dessert, check out these other simple, seasonal, and satisfying treats:
- Easy Pumpkin Spice Muffins
- Pecan Pie Bars
- Caramel Apple Pie Cookies
- Easy Coconut Macaroons
- Snow Globe Cookies
Final Thoughts
With minimal effort and major payoff, these Two Ingredient Mini Peach Pies are a no-brainer for busy days or last-minute guests. They’re rustic, comforting, and wonderfully shareable.
Tried it? I’d love to see your peachy creations! Drop a comment or tag @chefmaniac on Instagram. 🥧✨
Two Ingredient Mini Peach Pies – Easiest Dessert Ever!
Two Ingredient Mini Peach Pies: Quick, Cozy, and Incredibly Delicious
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 (12.4 oz) can cinnamon roll dough with icing (8-count)
- 1 (21 oz) can peach pie filling
Instructions
- Preheat your oven to 375°F (190°C).
- Prep : Your Pan: Lightly grease 8 cups of a standard muffin tin to prevent sticking.
- Flatten the : Dough: Separate the cinnamon rolls and flatten each one into a disk using your hands or a rolling pin.
- Form the : Crusts: Press each dough disk into a muffin cup to form a mini pie crust.
- Fill ‘Em Up: Spoon peach pie filling into each crust. Chop large peach chunks to fit better.
- Bake: Place in the oven and bake for 12–15 minutes, until the crust is golden brown and cooked through.
- Cool & : Ice: Let them cool for a few minutes in the pan, then drizzle each with the included icing.
- Serve: Carefully remove and enjoy warm or at room temperature.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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