1. Heat the oven to 375°F. Lightly grease eight wells of a standard muffin pan.
2. Chop large apple slices in the filling into bite-size pieces. Set the cinnamon roll icing aside.
3. Flatten each roll into an evenly thick circle. Press into a muffin well to cover the bottom and reach partway up the sides.
4. Add about 1½ tablespoons of filling per shell, increasing toward 2 tablespoons only if space allows. Keep filling below the dough’s rim.
5. Bake approximately 18–25 minutes, starting to check at 15 minutes. The exposed pastry should be golden, and the dough beside the apples should be set. Cover loosely with foil if browning too fast and continue until baked through.
6. Rest in the pan for 5–10 minutes. Gently loosen and lift out the cups.
7. Drizzle with the included icing. Let the hot apple centers cool slightly before serving.

Storage: Refrigerate within 2 hours and use within 4 days. Freeze preferably uniced cups for up to 2 months for best quality.

Little tip: Leave a little room for the dough to puff. A modest spoonful of apples and a fully baked shell give these simple cups their best balance of tender pastry and warm fruit.