Preheat your oven to 375 degrees F.

Grease 8 holes in a muffin tin.

Separate the cinnamon rolls from a can of cinnamon roll dough.

Flatten each roll into a disk.

Place each disk into the greased muffin tin, forming a cup.

Spoon peach pie filling into each cup.

Bake for 12-15 minutes, until the dough is golden brown.

Let the pies cool slightly.

Drizzle icing over each pie.

Remove from the muffin tin, serve, and enjoy.

1. Make the Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, a tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Filling: While the dough chills, prepare the filling. In a medium bowl, combine the diced peaches, sugar, lemon juice, cinnamon, and nutmeg. Stir to combine and set aside.

3. Assemble the Pies: Preheat your oven to 375°F. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cookie cutter or a glass to cut out circles. Place the circles onto a parchment-lined baking sheet. Spoon a generous amount of peach filling into the center of each circle.

4. Seal and Bake: Fold the dough over the filling to create a half-moon shape or a mini pie shape. Crimp the edges with a fork to seal. Brush the tops of the pies with the beaten egg and sprinkle with extra sugar.

Pro Tip: Make sure to chill your dough before rolling it out to help prevent the butter from melting and creating a flaky crust.

5. Bake: Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.

6. Cool and Serve: Let the pies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.