Two Ingredient Mini Peach Pies
Oh, I just adore whipping up these mini peach pies whenever I need a quick sweet fix or a last-minute dessert for a gathering. They’re a total lifesaver because making one whole pie can feel like such a big deal some days. These little beauties come together in a flash, and guess what? Cleanup is a breeze too! Just pop these handheld treats in the oven, and soon enough, you’ll have warm, flavorful pies that everyone raves about.
This recipe is fabulous if you have fresh peaches fresh off your tree—perfect for a homemade peach pie filling. But if you’re short on time (been there!), canned pie filling works like a charm and keeps things super simple and fuss-free.
I first stumbled on this magic combo when making my cinnamon roll apple pies. Let me tell you—I couldn’t believe how well the cinnamon roll dough and juicy filling paired together. Naturally, I had to test it out with peach filling too, and you won’t regret it!
When I want something fast and delicious, these mini peach pies are my go-to. They’re perfect for anything from last-minute guests popping over, an after-school snack for the kids, or just a weekend treat to brighten the day. Thanks to using cinnamon roll dough for the crust, you skip all the rolling, the lattice weaving, and those messy crust-fiddling moments: just press the dough into a muffin tin, spoon in your filling, bake, and finish with a sweet drizzle of icing. Easy peasy!
In this post, I’m sharing a true two-ingredient shortcut—canned cinnamon rolls plus peach pie filling—with options if you want to use fresh peaches. You’ll also find my best tips to nail the perfect crust, ideas for switching up the flavors, storage and make-ahead advice, and answers to all the questions my readers usually ask. Prep takes about 5 minutes, and the pies bake in 12 to 15 minutes, so you’re enjoying warm mini peach pies in under 20 minutes from start to finish.
Ready to dive into baking? Just scroll down to the printable recipe card at the bottom! Or if you want to take your time, I’ve included step-by-step photos and quick troubleshooting tips to keep you confident from start to finish.
- What you’ll need: canned cinnamon roll dough plus peach pie filling (or fresh peaches if you want—see my notes!)
- Time needed: around 5 minutes prep, 12 to 15 minutes baking, and this recipe makes about 8 mini hand pies.
- Extra goodies: tips for nailing the crust, swap ideas, storage and make-ahead hints, and common Q&A.
Why You’ll Love Them
These mini peach pies are an absolute winner because they turn just two pantry-staple ingredients into a scrumptious dessert that’s ready in under 20 minutes. The cinnamon roll dough forms a sweet, tender crust that’s basically magic, and it even comes with its own icing for effortless topping. Meanwhile, the peach pie filling brings juicy, summery flavor in every bite. Best part? No rolling pins, no complicated lattice, no fancy shaping — just pure, simple joy.
- So simple: just cinnamon roll dough and peach pie filling—done and done.
- Quick to make: about 5 minutes prep, then 12-15 minutes in the oven.
- Easy cleanup: everything cooks right in a muffin tin, making serving and washing up a snap.
- Perfectly portable: great for parties, potlucks, or slipping into lunchboxes.
- Super flexible: use canned or homemade peach filling, and swap in other fruit fillings or doughs if you want.
- Make ahead with ease: store these in the fridge for a few days or freeze for months ahead.
What You’ll Need
- 1 (12.4 ounce) can cinnamon roll dough with icing (8 count)
- 1 (21 ounce) can peach pie filling
Assemble and Bake
- Preheat oven to 375°F.
- Lightly grease 8 cups of a muffin tin.
- Open the can of cinnamon roll dough and separate the rolls.
- Flatten each roll into a small disk with your hands or a rolling pin.
- Press each flattened disk into a muffin cup to form a dough cup.
- If using fresh peaches, dice peaches and cook with sugar and cornstarch until thickened; cool before using.
- Cut large peach slices in the filling into bite-sized pieces if needed.
- Spoon peach pie filling into each dough cup, leaving space to prevent bubbling over.
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Bake for 12–15 minutes, or until the dough is golden and cooked through.
- Let the mini pies cool in the muffin tin for a few minutes.
- Drizzle the icing from the cinnamon roll can over each cooled pie.
- Carefully remove the mini pies from the muffin tin.
Baking Tips for Best Results
- Flatten dough evenly: Make sure you press the cinnamon roll dough out evenly so it fits snugly in the muffin tins and bakes evenly.
- Don’t overfill: Filling is delicious, but overfilling leads to spills and soggy crusts. A little less is more here.
- Grease muffin tin well: Use a good non-stick spray or buttery coating so these mini pies pop out easily.
- Cool before icing: Let the pies cool a few minutes so the icing drizzles stay put, not melting into a puddle.
- Flatten dough evenly: Take your time to press the dough into the muffin tin so it bakes evenly and fits perfectly.
- Don’t overfill: Less filling helps keep everything neat and ensures a fully baked crust.
- Grease muffin tin well: This makes sure your mini pies pop out easily without sticking.
- Cool before icing: Let the pies rest before you drizzle icing so it sets nicely and looks pretty.
Quick Flavor Swaps
Try different fillings: Swap the peach filling for apple, cherry, or blueberry pie filling for a quick flavor change-up.
Use crescent roll dough: If you want a less-sweet, flakier crust, crescent roll dough makes a great alternative to cinnamon rolls.
Store-bought pie crust: For a classic crust, try pre-made pie dough. Cut into small circles using a 4-inch biscuit cutter for mini pies.
Spice it up: Sprinkle a dash of cinnamon or nutmeg on the peach filling before baking for extra cozy flavors.
Rich cream cheese icing: Swap in cream cheese icing instead of the can’s glaze for a tangier, richer topping.
Add crunch: Toss a few chopped pecans or walnuts on top of the filling before baking to add texture and a nutty note.
Tips for Success
- Flatten dough evenly: Take your time to press the dough into the muffin tin so it bakes evenly and fits perfectly.
- Don’t overfill: Less filling helps keep everything neat and ensures a fully baked crust.
- Grease muffin tin well: This makes sure your mini pies pop out easily without sticking.
- Cool before icing: Let the pies rest before you drizzle icing so it sets nicely and looks pretty.
How to Store the Little Pies
Store these mini peach pies in an airtight container at room temperature for up to 2 days, or pop them in the fridge to keep for up to 5 days — great for making them ahead.
If you want to make a batch to keep around, they freeze wonderfully in an airtight container for up to 3 months. Just be sure they’re completely cooled before freezing, and when you’re ready, thaw them at room temperature before enjoying.
Did you make these sweet little mini peach pies? I’d love to hear how they turned out! Drop a comment below and share your experience or any fun twists you tried.
Notes
- Store the pies in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
- You can freeze them in an airtight container for up to 3 months. Cool completely before freezing and thaw at room temp before serving.
Nutrition
Calories: 249kcal Carbohydrates: 42g Protein: 2g Fat: 7g Saturated Fat: 3g Trans Fat: 0.5g Sodium: 320mg Sugar: 26g Iron: 1mg
Disclaimer: Nutrition information is estimated by automated tools and should be seen as a guideline. Please double-check with your own ingredient labels for the most accurate info.
Storing and Freezing Tips
Store these mini peach pies in an airtight container at room temperature for up to 2 days, or pop them in the fridge to keep for up to 5 days — great for making them ahead.
If you want to make a batch to keep around, they freeze wonderfully in an airtight container for up to 3 months. Just be sure they’re completely cooled before freezing, and when you’re ready, thaw them at room temperature before enjoying.
Keep these mini peach pies fresh by storing them in an airtight container at room temperature for up to 2 days. If you want them to last longer, pop them in the fridge where they’ll stay good for about 5 days.
Want to make a batch ahead of time? These freeze beautifully in an airtight container for up to three months. Just let them cool completely before freezing. When you’re ready, thaw at room temperature and enjoy as if fresh.
Got Questions? Answers Here
Can I use fresh peaches instead of canned filling? Absolutely! Dice some fresh peaches and cook them down gently with a bit of sugar and cornstarch until thickened. Let the mixture cool before spooning it into your dough cups. This homemade peach filling is fantastic and easy to whip up on the stove.
Can I use a different dough? Yes! Crescent roll dough works great if you want a lighter, less sweet crust. Or try a store-bought pie crust for a classic flaky bite. Just keep an eye on bake times — they might need a minute or two more or less depending on the dough.
How can I avoid soggy bottoms? This is a common question. The secret is not to overfill the dough cups and press the dough well into the muffin tin to form a good seal. Bake until the edges are nicely golden, and let the pies cool a few minutes in the tin to help the filling set up before removing.
Can I double the recipe or bake more at once? Yes! Just grab extra cans of cinnamon roll dough and peach filling. You can bake them in multiple muffin tins or in batches. The baking time won’t change much.
How should leftovers be stored and reheated? Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days. Frozen pies stay good for 3 months. To warm, bake at 350°F for 5–8 minutes or microwave briefly until heated through.
Are these allergy friendly? Please check the labels on your cinnamon roll dough and peach pie filling, as most contain wheat and dairy. If you or someone you’re serving has allergies, look for labeled allergy-friendly products or make the components from scratch to control ingredients.
What size muffin tin works best and how many pies does this make? A standard 12-cup muffin tin works perfectly, pressing the dough into 8 cups gives you about 8 mini pies. If you go for mini or jumbo tins, just adjust the dough size and watch baking time closely.
