Preheat your oven to 375°F (190°C). Lightly grease a muffin tin.

1. Roll out the cinnamon rolls and flatten each piece with a rolling pin to form a thin circle large enough to fit into the muffin tin.
2. Place the flattened cinnamon roll dough into the muffin cups, pressing the edges to fit the shape of the tin.
3. In a small bowl, mix the apple pie filling (or diced fresh apples with cinnamon, sugar, and cornstarch). Spoon a generous amount of apple filling into each cinnamon roll dough base.
4. Drizzle a small amount of melted butter over the top of the apple filling and sprinkle with cinnamon and sugar for extra flavor.
5. Crack the egg and whisk it together with a teaspoon of water to make an egg wash. Brush the edges of the cinnamon roll dough with the egg wash for a golden, shiny finish.
6. Bake for 18-22 minutes, or until the cinnamon roll edges are golden brown and the filling is bubbling.
7. Remove from the oven and allow the mini pies to cool slightly before drizzling with the included icing from the cinnamon rolls.
8. Serve warm and enjoy!