Cherry Pie Cups - 2 Ingredient Canned Cinnamon Buns and Cherry Pie Filling

I was stopping over to Ma's one morning and told her I'd bring a munchie. We whipped up these Cherry Pie Cups using nothing more than a tube of store bought cinnamon buns (the ones you open by hitting on the counter), and can of cherry pie filling. Seriously easy and they can be made with any canned pie filling that goes well with cinnamon. We just fished 6 or so out of the jell for each danish/cupcake. Plan on about 15 minutes prep time, 13-15 minutes baking time and at least 15 minutes resting time so the icing doesn't totally melt from the heat. Ma's quote after the first bite "wow, that's better than I expected" :@) 

I made an apple pie version here:

2-Ingredient Cherry Pie Cups-adapted from Pillsbury

1. Spray 8 regular size muffin cups with cooking spray, I used Aldi's brand of Baker's Joy-love that brand!
2. Pop open tube of cinnamon rolls (the ones that need to be baked) Press one muffin into and up the sides of each cup.
3. Spoon cherry pie filling into each muffin. I fished 6-7 cherries out of the gel for each one.
4. Bake at 400 degrees 14-18 minutes or until golden brown. Remove from oven and let cool in pan for 5 minutes.
5. Remove muffins from pan, allow to cool 10 minutes longer. Drizzle icing over muffins. 

Pour a strong cuppa and have a happy day:@)

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