Blueberry Cinnamon Roll Crumble
Blueberry Cinnamon Roll Crumble combines cinnamon rolls, blueberry pie filling and a buttery brown sugar topping in one easy breakfast or dessert.
Servings 8
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.