This cinnamon roll pot pie recipe got everyone talking during my reunion with a group of friends. I made these in my friend’s kitchen because it’ll be too much of a hassle to make it at home and then travel with them sitting at the back of the car. They taste best when warm and that was what I was aiming for. The empty little bowls at my friends’ house was the only sign that it was a hit!
Our friend over at Oh Bite It has this to say about the recipe:
“Oh my gosh~ A one bowl, single serving wonder of a decadent dessert dream come true! Your very own Cinnamon Roll Pot Pie! No sharing, no fighting over who gets that perfect bite~ nope, this is ALL for YOU!”
That’s the good thing about using the bowls. You know it’s yours. One serving is yours and yours alone. You will get to enjoy it without looking at the serving platter, waiting for someone to get the next slice before you do. This is all yours!
Ingredients
Small oven-safe 8 – 3″ oven-safe small bowls
1 container of Pillsbury Grands Cinnamon Rolls (8count)
1 (2 count) box of Refrigerated Pie Crust
1-21 oz. can of Lucky Leaf Premium Apple Filling Topping
Instructions
Roll out the Pie Crust and use one of your little bowls to cut out each crust. Place each crust dow into the bottom of the bowls, pressing gently.
Par-bake the crusts for approx. 10 minutes, remove to cool.
Now fill each Crust with a nice scoop of the Apple Pie Filling, just up to the top…
Top the filling with one Cinnamon Roll.
Bake them on a sheet pan for approx. 15 mites, or unit the Cinnamon Roll is golden and the filling is bubbly.
Let them cool so you don’t burn your tongue off.
Now you can drizzle them with that enclosed Icing.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this with freshly brewed cup of coffee.
Thanks again to Oh Bite It for this amazing recipe.
