Cinnamon Roll Fruit Cups

When I came across a two-ingredient recipe for this yummy dessert, I had to give it a try. How can you combine cinnamon rolls and candied fruit without creating something tasty? The answer is: you can't.

All you need are two cans of refrigerator cinnamon rolls and a can or two of pie filling. When we made them at our last teen girls Bible study, we used strawberry and apple pie filling. (It's also fun to get creative with the leftover pie filling. Danny added some of the apple to his morning oatmeal with brown sugar and evaporated milk.)

Preheat the oven to 350 degrees and spray muffin tins with nonstick spray. Then press each cinnamon roll into a cavity, making sure it goes as far up the sides as possible. A spoonful of chopped fruit filling goes in the middle, and you're ready to bake. Start with 14 minutes at 350 degrees, checking for browned edges and bubbling filling. You can put it back in for 18 minutes total if necessary.

Cool the cups in the pan for a few minutes, then heat the packaged frosting in the microwave for 10 seconds. When it's a little runny, you can pour it over the tops of all the cups. They fit beautifully in a tea cup, which would be a great way to present and serve them. Experiment with a number of different fruits and see which ones your family likes best.


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