Fruit Pie Cinnamon Roll Cups are an easy, crowd-pleasing breakfast made with canned cinnamon rolls and your favorite pie filling. A sweetened cream cheese layer in the center adds richness and balances the cinnamon and fruit flavors — almost like a mini cheesecake atop a fluffy cinnamon roll. This recipe is simple to assemble and perfect for weekend mornings or a special brunch.
Table of contents
- 🔑 Key to Success #1 – Use the Regular Sized Cinnamon Rolls
- 🔑 Key to Success #2 – Sweetened Cream Cheese Adds So Much Moisture!
- 🔑 Key to Success #3 – Mix and Match Your Pie Flavor
- 📌 Get the Printable Recipe for Fruit Pie Cinnamon Rolls
I adore these cinnamon roll cups — they’re tender, gooey, and bursting with flavor.
The sweetened cream cheese adds a creamy, tangy layer that complements both the cinnamon and the fruit filling.
You might be surprised at how well lemon pairs with cinnamon; the bright citrus cuts through the sweetness and makes a wonderfully balanced bite.
Give this easy breakfast idea a try — it’s dependable, quick, and always a hit with family and guests.
🔑 Key to Success #1 – Use the Regular Sized Cinnamon Rolls
This recipe uses regular refrigerated cinnamon rolls (the 8-count cans). They stretch easily to line muffin cups and bake into nicely sized cups. Avoid the larger “Grands” version — those are too big for standard muffin tins.
You’ll need two 8-count cans to make 16 cups. Parchment muffin liners are my preference since they’re non-stick, but if you use regular paper liners or no liners at all, be sure to grease the cups well to prevent sticking.
Gently use your hands to stretch each cinnamon roll into a larger disc, then press it into the bottom and up the sides of the muffin liner. Perfection isn’t required — the dough will puff and settle as it bakes.
🔑 Key to Success #2 – Sweetened Cream Cheese Adds So Much Moisture!
Beat softened cream cheese with sugar and vanilla until smooth to form the filling. A hand mixer works well, but if your cream cheese is soft you can stir it by hand.
The recipe calls for granulated sugar, but you can substitute powdered sugar if you prefer a slightly different texture. Either choice yields a creamy filling that bakes into a lush center.
Spoon about a heaping tablespoon of the cream cheese mixture into each prepared cinnamon roll cup. The amount should be enough to fill all 16 cups comfortably. Don’t worry about smoothing the filling perfectly — it levels out as the rolls bake.
🔑 Key to Success #3 – Mix and Match Your Pie Flavor
Choose any canned pie filling you like — apple, cherry, blueberry, strawberry, mixed berry, or lemon creme all work beautifully. You can use one flavor throughout or mix and match several for variety.
Our favorites were apple and lemon creme — the lemon was especially bright and luscious. If you’re unsure about lemon with cinnamon, try a small batch; the contrast is surprisingly delicious.
Top the cream cheese layer with a heaping spoonful of pie filling, then bake the cups until the cinnamon rolls are puffed and lightly golden.
After removing them from the oven, let the cups cool about 10 minutes before drizzling the included cinnamon roll icing over the top. To make drizzling easy, spoon the icing into a plastic bag, snip a small corner, and pipe a tidy pattern over each cup.
To save money and reduce leftovers, pick a single pie filling flavor and use one can. If you do end up with extra filling, it’s great for other desserts or breakfast treats the next day.
📌 Get the Printable Recipe for Fruit Pie Cinnamon Rolls
Save this recipe to your breakfast or cinnamon roll ideas collection. It’s an easy crowd-pleaser that travels well to potlucks and makes mornings feel a little more special.
Fruit Pie Cinnamon Roll Cups
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Ingredients
- 2 cans Pillsbury cinnamon rolls, 8 count
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 can pie filling of your choice, apple, cherry, strawberry, blueberry, mixed berry, or lemon creme
Directions
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Preheat oven to 350°F. Place parchment paper liners in 16 muffin cups. Liners are optional but recommended. If not using liners, grease muffin cups well.
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Unroll both cans of cinnamon rolls and separate the rolls. Press each roll into the bottom of a muffin cup and up the sides to form a cup.
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In a small bowl, cream together the softened cream cheese, sugar, and vanilla until smooth. Spoon the cream cheese mixture into the center of each cinnamon roll cup, dividing it evenly.
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Top the cream cheese with a heaping spoonful of pie filling.
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Bake 16–18 minutes, until the cinnamon rolls are puffed and golden brown.
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Remove from oven and cool about 10 minutes, then drizzle with the included icing.
Equipment
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muffin pan (16-cup)
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mixing bowl
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hand mixer or spoon
Nutrition Facts
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