Peach & Blueberry Pie Cups

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Step 1

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.

Step 2

Chop peaches in small pieces

Step 3

Melt butter and cinnamon over medium heat. Stir in peaches, blueberries, lemon juice, sugar & water.

Step 4

Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.

Step 5

In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until fruits (not mushy) and filling is thickened.

Step 6

Let bubble 1 minute. Cool.

Step 7

Add more cornstarch slurry if filling needs to be thicker

Step 8

Separate dough into 8 rolls, and let stand 10 minutes; set icing aside. Place rolls cinnamon side up into muffin cups. Press in bottoms and up sides of cups.

Step 9

Spoon 2 generous tablespoonsful pie filling into each dough-lined cup. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.

Step 10

Using a thin metal spatula, run around edges of rolls to loosen, and remove to serving plate. Transfer icing to small resealable food-storage plastic bag, and cut small corner off one end. Drizzle icing over rolls. Serve warm.