If you love easy, cozy bakes that taste like home, you’re going to adore these 2‑Ingredient Apple Pie Cups. They’re the kind of simple little treat that feels almost magical — sweet, warm apple filling tucked into golden, flaky cinnamon roll cups with hardly any effort at all.
Perfect for busy days, after‑school snacks, or when you just want something comforting without turning the whole kitchen upside down. Quick to make, fun to eat, and guaranteed to disappear fast… these tiny apple pies are pure delight in every bite.
A few weeks ago my sister made this simple and delicious dessert for Sunday Dinner. I was surprised to find out just how simple they were to make. Not only were they delicious but they looked really pretty as well.
I could hardly wait for an opportunity to try making them myself. My brother is down visiting with his wife at the moment and I was looking for a quick and easy dessert to make. I had all of the ingredients on hand and so decided to make these.
As always, they went down a real treat. I recommend serving them slightly warm with a scoop of vanilla ice cream for a really special occasion. Nobody will be complaining, I guarantee!
A bit of a cheat for sure, but well worth it!
INGREDIENTS REQUIRED
TO MAKE
🍎2-INGREDIENT APPLE PIE CUPS🍎
Yes, there is really only two basic ingredients required to make this delicious dessert!
- 1 can (8 count) flaky cinnamon rolls
- 1 can of Apple pie filling (You will not need it all)
🍎INGREDIENT NOTES 🍎
Refrigerated Cinnamon Rolls
These are available in the refrigerator section of the grocery store. This is an ingredient which makes for a quick and fun dessert. The refrigerated rolls will give you a soft, buttery base with the perfect cinnamon swirl baked right in. They puff up beautifully in the muffin tin to create perfect edible cups that hold the apple filling beautifully. The enclosed icing melts into a gorgeous drizzle. In the U.K. you can use the Jus Rol Cinnamon Swirls puff pastry dough, which is in the refrigerated section of the shops. You will only get six cups however and they will be somewhat larger. They will be more like pastry however and delicious.
Apple Pie Filling
Canned apple pie filling keeps things simple whilst delivering that classic apple pie comfort. Sweet tender apples in a lush gooey sauce. If the slices are too big, you will need to cut them down to a smaller size. You will not need the whole tin for this recipe. (The remainder can be frozen.)
🍎HOW TO MAKE 2-INGREDIENT APPLE PIE CUPS🍎
Nothing could really be easier. The hardest part is opening the tin of Cinnamon rolls without jumping out of your skin.
- Preheat your oven to 375*F/190*C/ gas mark 5.
- Butter 8 muffins cups really well, or spray with some non-stick baking spray. (Fill the cups you are not using with a bit of water to help prevent them from buckling in the oven.)
- Open your can of pie filling. If the chunks of apple are very large, chop them into smaller pieces. (I just used a pair of kitchen scissors, cutting down right into the can.)
- Open your can of cinnamon rolls, setting the icing aside. Separate the dough into 8 separate rolls.
- Roll each roll out thinly to about four inches in circumference and then press the dough into the buttered muffin cups, pressing across the bottom and up the sides to help the dough adhere. (I just pressed them into a large flat circle between my hands. You want it to be roughly twice the circumference of the muffin cup.)
- Spoon about 2 TBS of the apple filling into the center of each cup. (Do not overfill as it will expand in the oven.)
- Bake in the preheated oven for 15 to 19 minutes until the dough has cooked through and is golden brown. (Try not to drool at the smell.)
- Leave to sit in the muffin tin for about 5 minutes before removing to a wire rack to cool slightly.
- Gently heat the icing provided with the cinnamon rolls in the microwave to soften it. (8 to 10 seconds)
- Drizzle the icing over top of the apple cups and leave to set. (The hardest part is waiting for them to cool enough to frost and eat.)
- Serve warm or at room temperature. Leftovers will keep at room temperature for about day.
🍎HINTS AND TIPS FOR SUCCESS🍎
Make the dough cups deep enough
Press the cinnamon roll dough up the sides of the muffin cups so it forms a proper little bowl to hold the filling. This helps prevent overflow and gives you that perfect “cup” shape.
Chop the Apple Filling
Coarsely chopping the apple pie filling makes it easier to spoon into the dough cups and ensures every bite has a good mix of fruit and gooey sauce.
Spray the Muffin tin well
A generous coat of cooking spray keeps the cups from sticking and makes removal effortless — especially important with sugary fillings.
Don't Overbake
Bake until the edges are golden brown, not dark. Overbaking can make the dough tough instead of soft and flaky.
Cool Before Drizzling
Let the cups cool in the pan for about 5 minutes so they firm up. This keeps the icing from melting too quickly and disappearing into the dough.Warm the Icing Slightly
Microwaving the icing for 8–10 seconds makes it beautifully pourable and gives you that pretty bakery-style drizzle.
Serve Warm for the Best Texture
These cups are at their absolute best when served warm — the dough is soft, the apples are gooey, and the icing melts into every nook.
🍎FREQUENTLY ASKED QUESTIONS🍎
CAN I USE A DIFFERENT KIND OF PIE FILLING?
Yes! The recipe notes that any prepared fruit pie filling works — cherry, blueberry, peach, strawberry, or even a spoonful of jam if that is all you have.
WHY DO I NEED TO CHOP THE APPLE PIE FILLING?
It’s recommended. Smaller pieces help you fit more fruit into each cup and make the filling easier to spoon in neatly.
WHAT CAN I DO TO PREVENT MY CINNAMON ROLL DOUGH FROM SHRINKING BACK?
Using a tablespoon to press the dough firmly up the sides of the muffin tin will help it to stay in place. Another suggestion is to shape the dough over the outside of a glass to form the perfect cup before placing it into the muffin tin.
CAN THESE BE MADE AHEAD OF TIME?
Yes — they reheat beautifully. You can warm them in the microwave for about 15 seconds the next day and they taste just as lovely.
HOW SHOULD I STORE ANY LEFTOVERS?
Room temperature: Overnight only, or they’ll get too gooey
Fridge: Up to 5 days in an airtight container
Freezer: Up to 6 months, in an airtight container
WHAT IS THE BEST WAY TO REHEAT THEM?
From fridge or counter: 3–4 minutes at 350*F/180*C in the oven or air fryer
From freezer: 8–10 minutes at 350*F/180*C in the oven or air fryer
🍎A FEW OTHER RECIPES USING CINNAMON ROLLS🍎
Here are a few other recipes that we like to make using refrigerated cinnamon rolls!
TIKTOK FAMOUS CINNAMON ROLLS - Just two simple ingredients turn them into something truly irresistible — soft, fluffy, golden‑brown rolls that taste every bit as indulgent as a bakery treat. By baking refrigerated cinnamon rolls in a bath of rich heavy cream, they emerge unbelievably tender, gooey, and decadent, with that dreamy icing melting over the top in perfect swirls. They’re quick, they’re easy, and according to your own notes, they’re the best cinnamon rolls other than homemade you’ve ever eaten — even staying soft and delicious the next day. A small‑batch delight that feels like pure comfort.
EASY CINNAMON ROLL WAFFLES - The kind of breakfast magic that feels almost too simple to share — yet far too scrumptious to keep to yourself. With just one ingredient and a waffle iron, refrigerated cinnamon rolls transform into golden, crisp‑edged waffles with soft, pillowy centers and little dimples that catch every drop of warm vanilla icing. Ready in about five minutes and loved by kids, busy mums, and weekend treat‑seekers alike, they’re a sweet, cinnamony delight that tastes like comfort and feels like a cheat… in the very best way.
Pin this delicious recipe to your Desserts and Easy Desserts recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes 8 servings
2-Ingredient Apple Pie Cups
Prep time: 10 MinCook time: 19 MinTotal time: 29 Min
Such a simple make and oh-so-tasty! With a crisp cinnamon roll pastry, lush apple filling, and sweet glaze, these always go down a real treat.
Ingredients
- 1 can (8 count) flaky cinnamon rolls
- 1 can of Apple pie filling (You will not need it all)
Instructions
- Preheat your oven to 375*F/190*C/ gas mark 5.
- Butter 8 muffins cups really well, or spray with some non-stick baking spray.
- Open your can of pie filling. If the chunks of apple are very large, chop them into smaller pieces.
- Open your can of cinnamon rolls, setting the icing aside. Separate the dough into 8 separate rolls.
- Roll each roll out thinly to about four inches in circumference and then press the dough into the buttered muffin cups, pressing across the bottom and up the sides to help the dough adhere.
- Spoon about 2 TBS of the apple filling into the center of each cup. Do not overfill as it will expand in the oven.
- Bake in the preheated oven for 15 to 19 minutes until the dough has cooked through and is golden brown.
- Leave to sit in the muffin tin for about 5 minutes before removing to a wire rack to cool slightly.
- Gently heat the icing provided with the cinnamon rolls in the microwave to soften it. (8 to 10 seconds)
- Drizzle the icing over top of the apple cups and leave to set.
- Serve warm or at room temperature. Leftovers will keep at room temperature for about day.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re cooking for one or two, you know how hard it can be to find breakfast recipes that don’t leave you with more than you need. This Bacon, Egg & Cheese Bake for Two is wonderfully sized, quick to pull together, and packed with cozy flavours. It’s the kind of recipe you keep in your back pocket for busy mornings, lazy weekends, or whenever you want something warm and satisfying without any waste.
I confess that I often use eggs as a protein or a main dish. Not necessarily for breakfast either. I am a breakfast for supper kind of a gal. Eggs are economical, nutritious and very adaptable.
We buy our eggs at a chicken farm up on the mountain. They are free range and organic and much cheaper than the shops. I have never had an issue with them, other than the fact that certain times of the year they can be a bit smaller than at others. They always taste lovely.
I remember once, when I was quite young, our mother got ill with a stomach bug, and so our father had to cook our meals for a couple of days. All he knew how to do was fry eggs, so we had fried eggs for breakfast, lunch and dinner. This did not go over well when I, myself, got the same illness as our mother had had. It was many years before I could look a fried egg in the eye.
I have gotten over that but will confess that fried eggs are not a favorite with me. I prefer my eggs scrambled or baked into something like this tasty casserole recipe I am sharing with you today. This is rich and custardy and oh so tasty.
It is generously filled with not one, but two cheeses, smoky bacon and sharp spring onions. I also chose to garnish it with more cheese and spring onions at the end. I did use sharp cheddar which was dyed orange, but in retrospect it might have been more attractive had it been white. In any case, this is really yummy. It was fabulous served with some crisp, buttery hot toast. I hope you will be inspired to make it for yourself! Quick, easy and most delicious!
INGREDIENTS NEEDED
TO MAKE
🍳BACON, EGG & CHEESE BAKE FOR TWO🍳
Simple ingredients put together in a most delicious way. This is really tasty!
For the casserole:
- Softened butter to butter the baking dish
- 4 large eggs
- 4 TBS heavy cream
- 4 TBS grated strong cheddar cheese
- 2 TBS grated Parmesan cheese
- 2 rashers of streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed, washed and chopped
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
To finish:
- 2 TBS grated strong cheddar cheese
- 1 spring onion, trimmed, washed and chopped
🍳NOTES ON INGREDIENTS🍳
Softened butter
Used to grease the baking dish so nothing sticks. I used salted butter. It also helps to create a nice golden finish.
Eggs (4 large)
These are the heart of the dish. They help to create a rich custardy base that holds everything else together.
Heavy Cream (4 TBS)
This helps to create a dish that is rich and creamy. You can substitute milk if you wish, but the texture will be a bit lighter. In the U.K. use Double or Whipping cream.
Cheddar Cheese (4 TBS, grated)
I like to use a strong cheddar cheese for the best flavor. You can use white or orange. I also like to grate my own. Cheddar gives the dish a classic cheesy flavor.
Parmesan Cheese (2 TBS, grated)
Again, grate your own if you can. Parmesan adds a salty, savory depth and helps the casserole to brown nicely.
Bacon (2 rashers, streaky, cooked and crumbled)
Bacon provides a smoky flavor and crisp bite throughout. You can use turkey bacon, or ham or even cooked sausage in it's place.
Spring Onions (2 chopped)
These brighten the dish and add a nice sharpness and pop of color.
Seasonings (salt and pepper)
Simple seasonings that just help bring all of the flavors together. Remember though that cheese and bacon are both very salty ingredients so be a bit judicious in the use of salt.
HOW TO MAKE
🍳BACON, EGG & CHEESE BAKE FOR TWO🍳
This comes together very quickly and easily.
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7 inch (2-inch deep) casserole dish really well. Set aside. (You can also use individual ramekins if you wish but the cook time will vary.)
- Beat the eggs together with the cream until thoroughly combined. (There should be no obvious streaks of egg.)
- Stir in both cheeses, the bacon, spring onions, salt and pepper to combine well. (I use a fork.)
- Pour into the prepared baking dish. (It should come no more than 2/3 of the way up the sides of the dish.)
- Bake in the preheated oven for 20 to 25 minutes until set. It should not be jiggly in the center. (You should be able to gently touch the top and have it spring back.)
- Remove from the oven and sprinkle the additional cheese over top and sprinkle with additional spring onions. Return to the oven for a minute or two to melt the cheese. (This is entirely optional but looks very nice.)
- Serve warm.
🍳SAFETY WHEN CHOOSING AND USING EGGS🍳
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
🍳FREQUENTLY ASKED QUESTIONS🍳
CAN THIS CASSEROLE BE MADE AHEAD OF TIME?
Certainly, you can whisk everything together the night before, and pour into the prepared dish. Store in the refrigerator and bake it fresh the next morning.
HOW CAN I TELL WHEN THE EGGS ARE COOKED?
The center of the casserole will be set and no longer jiggly. The top should look puffed and the cheese should be melted.
CAN I DOUBLE THE RECIPE?
Absolutely. Just note that it may take longer to bake.
CAN THIS BE BAKED IN INDIVIDUAL RAMEKINS?
Yes, this can be baked in individual ramekins. I recommend 10 ounce ramekins. Do make sure you butter them thoroughly. They will only take 15 to 18 minutes to bake.
MUST I USE BACON?
Bacon does as a nice smoky flavor, but you can leave it out or substitute it with diced ham, or crumbled cooked sausage if you wish.
CAN I ADD ANY VEGETABLES?
You sure can. Diced and sauteed peppers, mushrooms, or even sauteed spinach (squeezed dry and chopped) can be added without affecting how the eggs set. I have even used leftover chopped cooked broccoli or green beans.
CAN I USE MILK INSTEAD OF CREAM?
Yes. Cream simply makes for a richer dish.
CAN THIS BE BAKED IN AN AIR FRYER OR TOASTER OVEN?
Absolutely, although you may need to adjust the timings. I cooked mine in my Wonder Oven Pro, which is a combination air fryer and regular oven. I rotated it halfway through the bake time.
🍳A FEW ADDITIONAL RECIPES SHOWCASING EGGS🍳
Eggs are the perfect protein and so very adaptable. Economical and delicious. Here are a few additional ways to enjoy them.
OVEN POACHED EGGS - Perfect every time. If you love poached eggs but hate the fuss, this easy oven method will feel like a tiny miracle. With just a muffin tin, a splash of water, and a couple of eggs, you get beautifully set whites and soft, runny yolks — no swirling water, no broken eggs, no babysitting the stove. You can make two eggs or two dozen, all cooked exactly the way you like them. It’s simple, reliable, and wonderfully hands‑off — the kind of breakfast that makes you wonder why you ever did it any other way.
INA GARTEN'S SMASHED EGGS ON TOAST - If you love eggs but want something a little more special than the usual scramble, Ina’s Smashed Eggs on Toast is pure comfort. Perfectly cooked jammy eggs — firm whites with rich, runny yolks — are gently chopped over crisp, buttery toast spread with grainy mustard for a bright, savoury kick. A sprinkle of salt, pepper, and herbs makes every bite feel warm and satisfying. It’s simple, elegant, and exactly the kind of easy meal that turns an ordinary day into something cozy and delicious.
Pin this delicious recipe to your Main Dish, Breakfast, Brunch, Egg, or Cooking for Two recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Two servings
Bacon, Egg & Cheese Bake for Two
Prep time: 5 MinCook time: 25 MinTotal time: 30 Min
A simple protein packed breakfast that you are sure to love. Easy and delicious and ready in 20 to 25 minutes.
Ingredients
For the casserole:
- Softened butter to butter the baking dish
- 4 large eggs
- 4 TBS heavy cream
- 4 TBS grated strong cheddar cheese
- 2 TBS grated Parmesan cheese
- 2 rashers of streaky bacon, cooked until crisp and crumbled
- 2 spring onions, trimmed, washed and chopped
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
To finish:
- 2 TBS grated strong cheddar cheese
- 1 spring onion, trimmed, washed and chopped
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 5 by 7 inch (2-inch deep) casserole dish really well. Set aside.
- Beat the eggs together with the cream until thoroughly combined.
- Stir in both cheeses, the bacon, spring onions, salt and pepper to combine well.
- Pour into the prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes until set. It should not be jiggly in the center.
- Remove from the oven and sprinkle the additional cheese over top and sprinkle with additional spring onions. Return to the oven for a minute or two to melt the cheese.
- Serve warm.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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