Blueberry Cinnamon Roll Crumble
Table of contents
Intro
This Blueberry Cinnamon Roll Crumble is one of those recipes that could easily pass for breakfast or dessert. It starts with refrigerated cinnamon rolls baked in heavy cream, then gets topped with blueberry pie filling and a buttery brown sugar crumble. Once it comes out of the oven, the included cinnamon roll icing is warmed and drizzled over the top.
You can serve it warm just as it is, but adding a scoop of vanilla ice cream takes it firmly into dessert territory. The ice cream melts down into the warm blueberries and cinnamon rolls, and it is so good.
The first time I made this recipe, I used apple pie filling and finished it with caramel syrup. That version was delicious too, but this blueberry one is the recipe that finally made it onto the website. You could use just about any pie filling you like and make a different version every time.
Check out these other sweet treats while you are here!
Why You’ll Love This Blueberry Cinnamon Roll Crumble
- It only requires six ingredients, including the icing.
- Refrigerated cinnamon rolls make it incredibly easy.
- It works for breakfast, brunch or dessert.
- The heavy cream helps keep the cinnamon roll pieces soft and tender as they bake.
- You can change the flavor by using a different pie filling.
- It is especially good served warm with vanilla ice cream.
Ingredients for Blueberry Cinnamon Roll Crumble
- Pillsbury Original Cinnamon Rolls with Icing – Use one eight-count package. Each cinnamon roll is cut into four pieces so it cooks evenly and is easy to serve.
- Heavy cream – The cinnamon roll pieces bake directly in the cream, helping them stay soft and rich.
- Blueberry pie filling – One 21-ounce can adds plenty of blueberries and sweet sauce throughout the cinnamon rolls.
- Butter – Melted butter holds the crumble ingredients together and helps the topping turn golden as it bakes. I use salted butter, but unsalted will also work.
- All-purpose flour – Gives the topping its crumbly texture.
- Brown sugar – Adds sweetness and a warm caramel flavor to the buttery crumble.
How to Make Blueberry Cinnamon Roll Crumble
Preheat the oven to 375°F (190°C).
Pour the heavy cream into the bottom of an ungreased 11-inch deep pie plate.
Open the cinnamon rolls and set the container of icing aside. Cut each cinnamon roll into four equal pieces.
Arrange the cinnamon roll pieces in a single, fairly even layer over the heavy cream.
Spoon the blueberry pie filling over the cinnamon roll pieces, spreading it across the dish as evenly as possible.
In a small bowl, combine the melted butter, flour and brown sugar. Stir until the mixture is thoroughly combined and forms moist crumbs.
Crumble the brown sugar mixture evenly over the blueberry pie filling.
Bake for approximately 30 to 35 minutes. The exact baking time will vary depending on your oven and the depth of your baking dish. Make sure the cinnamon roll pieces in the center are completely baked before removing the dish from the oven.
Warm the reserved cinnamon roll icing for just a few seconds, or until it is thin enough to drizzle. Drizzle it over the warm crumble.
Serve warm on its own or topped with vanilla ice cream.
How to Tell When the Center Is Done
The center is the most important part to check because the cinnamon roll dough is covered with blueberry filling and crumble.
Look between the pieces in the center of the dish. The cinnamon rolls should look puffed and baked rather than shiny or doughy. The crumble should be lightly golden, and the blueberry filling should be hot and bubbling around the edges.
If the topping is getting darker than you would like before the middle is finished, loosely cover the dish with aluminum foil and continue baking until the center is done.
Recipe Tips
- Cut every cinnamon roll into four pieces. Keeping the pieces close to the same size helps them bake evenly.
- Spread out the cinnamon rolls. Arrange the pieces evenly rather than piling them in the center of the dish.
- Check the middle before removing it from the oven. Baking time can vary between ovens and pie plates.
- Warm the icing briefly. It only needs a few seconds to become easy to drizzle. Overheating it can make it too thin.
- Allow it to rest for a few minutes. The blueberry filling will be extremely hot when it first comes out of the oven.
Pie Filling Variations
Blueberry is delicious with the cinnamon rolls, but you are not limited to one flavor. Substitute another 21-ounce can of pie filling without changing the rest of the recipe.
Try:
- Apple pie filling with caramel syrup drizzled over the finished crumble
- Cherry pie filling
- Peach pie filling
- Strawberry pie filling
- Mixed berry pie filling
Apple and caramel was the first version I made, and it is definitely worth trying. You could even add chopped pecans or walnuts to the crumble topping if you like a little crunch.
Serving Suggestions
This Blueberry Cinnamon Roll Crumble can be served warm for breakfast or brunch alongside coffee, fruit, bacon or breakfast sausage.
For dessert, serve it warm with vanilla ice cream. The cold ice cream melting into the warm blueberry filling and buttery crumble is easily my favorite way to eat it.
A little whipped cream would also be good if you want something lighter than ice cream.
Can You Make It Ahead?
I do not recommend fully assembling the crumble too far in advance. The raw cinnamon roll dough can begin soaking up the heavy cream and blueberry filling, which may affect how evenly it bakes.
Fortunately, it only takes about 10 minutes to assemble, so it is best prepared shortly before baking.
You can mix the flour and brown sugar ahead of time. When you are ready to assemble the dish, add the melted butter and proceed with the recipe.
Storage and Reheating
Cover the cooled crumble or transfer leftovers to an airtight container. Refrigerate for up to three days.
Reheat individual servings in the microwave until warmed through. Start with approximately 20 to 30 seconds and add more time as needed.
To reheat a larger amount, cover the baking dish loosely with foil and warm it in a 325°F (165°C) oven until heated through.
The crumble topping will soften somewhat after refrigeration, but the flavor will still be delicious.
Can You Freeze Blueberry Cinnamon Roll Crumble?
Yes, although the cinnamon rolls and crumble topping will be softer after freezing and thawing.
Place cooled individual portions in airtight freezer-safe containers and freeze for up to two months. Thaw overnight in the refrigerator, then reheat in the microwave or oven.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Blueberry Cinnamon Roll Crumble
Ingredients
- 8 Count Package of Refrigerated Cinnamon Rolls with Icing, unbaked
- 1/4 Cup Heavy Cream
- 21 oz Can of Blueberry Pie Filling
- 4 tbsp Salted Melted Butter
- 1/2 Cup Brown Sugar
- 1/2 Cup All Purpose Flour
Instructions
- Preheat the oven to 375°F (190°C
- Pour the heavy cream into the bottom of an ungreased 11-inch deep pie plate.
- Set the included icing aside. Cut each cinnamon roll into four equal pieces.
- Arrange the cinnamon roll pieces evenly in the heavy cream.
- Spoon the blueberry pie filling over the cinnamon roll pieces and spread it evenly across the dish.
- Combine the melted butter, flour and brown sugar in a small bowl. Mix until thoroughly combined and crumbly.
- Distribute the crumble mixture evenly over the blueberry pie filling.
- Bake for 30 to 35 minutes or until the cinnamon roll pieces in the center are completely baked. Baking time may vary depending on your oven and baking dish.
- Warm the reserved icing for a few seconds, just until it is easy to drizzle.
- Drizzle the icing over the warm Blueberry Cinnamon Roll Crumble.
- Allow it to cool for a few minutes before serving.
Notes
Notes
- Make sure the cinnamon roll pieces in the middle are baked through before removing the dish from the oven.
- If the topping begins browning too quickly, loosely cover the dish with aluminum foil for the remainder of the baking time.
- Any 21-ounce pie filling may be substituted for the blueberry filling.
- For an apple version, use apple pie filling and drizzle caramel syrup over the finished crumble.
Nutrition Information
Serving Size: 1 servingCalories: 385
Carbohydrates: 63g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 32mg
Sodium: 360mg
Fiber: 2g
Sugar: 41g Nutrition information is an estimate based on eight servings and does not include optional vanilla ice cream.
Frequently Asked Questions
Can I Make This in a Regular Pie Plate?
An 11-inch deep pie plate provides enough room for the cinnamon rolls to expand without the blueberry filling bubbling over. A smaller or shallow pie plate may be too full. If necessary, use a similarly sized casserole dish.
Do I Need to Grease the Pie Plate?
No. Pour the heavy cream directly into the ungreased pie plate before adding the cinnamon roll pieces.
Can I Use a Different Brand of Cinnamon Rolls?
A similar eight-count package of refrigerated original cinnamon rolls should work. Avoid larger Grands-style cinnamon rolls unless you adjust the pan size and baking time.
Can I Use a Different Flavor of Pie Filling?
Yes. Apple, cherry, peach, strawberry or mixed berry pie filling can be used in place of blueberry. Use one 21-ounce can.
Why Is the Center Still Doughy?
The center generally takes longer to bake because it is covered with pie filling and crumble. Continue baking until the middle pieces are puffed and no longer look raw. Loosely cover the top with foil if it is already sufficiently browned.
Is This a Breakfast or Dessert?
It can be either. Serve it as a sweet breakfast or brunch dish, or add vanilla ice cream and serve it as dessert.
