Roll out the cinnamon rolls to a bit less than ¼" thick and place one in each mini muffin tin. Press along the sides so the dough stays in place.
Chop up the apple pie filling into bite size pieces and divide into each of the cinnamon roll.
Grill for 15 minutes.
After they are done, allow them to cool for a few minutes before taking the icing from the tube and drizzling it over the cups.
No Mess Option: For a no-mess option, place the dough between two pieces of waxed paper and roll that out. The dough won't stick to the rolling pin and it is easy to peel the wax paper back and add it to the muffin tin.Storage: Place in a sealed container for up to 3 days in the refrigerator. Freezer Friendly: Remove from the grill and allow to cool. Skip the icing as it will not stick through the freezer process. Freeze individually and add later. Place on a sheet pan and allow to freeze for 6-8 hours. Remove from the freezer and then individually wrap each one and place in a freezer bag. If double wrapped, these will keep in the freezer for up to 3 months. Substitutions: Cherry pie filling, add Craisins or raisins to the apple pie filling. Sprinkle nuts on top of the pie filling. Crush cookies and sprinkle on top of the pie filling. Inspired by: Pillsbury.com