Description
These Mini Blueberry Pies are a quick and delightful treat combining flaky cinnamon roll dough and sweet blueberry pie filling. Perfect for a breakfast snack or dessert, they bake up golden and bubbly in just under 20 minutes and are topped with a luscious cinnamon roll icing drizzle.
Ingredients
Dough
- 1 (12.4 ounces) tube cinnamon rolls (8-count)
Filling
- 1 (21 ounces) can blueberry pie filling
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a muffin tin thoroughly to prevent sticking.
- Shape Dough: Take each cinnamon roll and press it into a flat circle, large enough to fit the muffin cup comfortably.
- Fill the Crusts: Place each flattened dough circle into the muffin cups and spoon the blueberry pie filling into each one, filling about three-quarters full.
- Bake: Bake the mini pies in the preheated oven for 13 to 15 minutes, or until the crusts are golden brown and the filling is bubbly.
- Cool: Remove the pies from the oven and let them cool in the muffin tin for 5 minutes to set before transferring them onto a wire rack.
- Finish with Icing: Drizzle the icing from the cinnamon roll tube over the top of each mini pie before serving to add a sweet finishing touch.
Notes
- You can use any fruit pie filling as a substitute for blueberry if desired.
- Make sure to grease the muffin tin well to avoid sticking and ease removal.
- Allow pies to cool slightly before drizzling icing to prevent it from melting off completely.
- These mini pies can be served warm or at room temperature.
- For an extra crunch, sprinkle a little sugar on top before baking.
- Prep Time: 5 minutes
- Cook Time: 13-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
