In the ever so brilliant words of my granddaughter “seriously…seriously?” YES, these Cinnamon Blueberry Crumble Muffins are seriously as good as they look. Make a pan of these and freeze them to bake at another time. Like Easter or Mother’s Day.
Do you like gooey cinnamon rolls? That’s kind of a silly question because in my book that’s the ONLY way to eat a cinnamon roll. If the answer is YES! Then these Cinnamon Blueberry Crumble Muffins are right up your alley.
All you do is cut a Pillsbury Cinnamon Roll, add blueberry pie filling and some crumble and presto! You have just re invented the cinnamon roll!
- 2 (17.5 ounce) Pillsbury Grands cinnamon rolls (5 rolls each)
- 21 ounce blueberry pie filling
For the Crumble:
- 1/4 cup butter, cold
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 cup pecans, chopped
For the Icing Drizzle:
- the can of icing with the cinnamon rolls
For the Cinnamon Rolls:
- Preheat oven to 350 degrees.
- Generously spray a jumbo muffin tin with non stick cooking spray and set aside.
- As gently as possible separate cinnamon rolls.
- Using a serrated knife, cut each roll horizontally in half.
- Place the bottom half of each roll into the prepared muffin tin.
- Add 2 tablespoons of the pie filling.
- Top with 1 tablespoon of crumble.
- Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.
- Add another tablespoon of crumble.
- Bake 25 minutes or until the top is golden brown.
- Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.
- Cool completely on wire rack.
- Take the lid off the icing and microwave 5 to 7 seconds.
- Drizzle on cooled rolls.
For the Crumble:
- In a small bowl add the butter, flour, sugar and pecans.
- Using your fingers blend the crumble together until well combined.
This recipe is from Lady behind The Curtain