A simple way to serve your family an outstanding breakfast treat. Starting with store bought cinnamon rolls, blueberry pie filling and the best crunchie topping. It's one of my families favorite breakfasts!

Cinnamon Blueberry Crumble:  A simple way to serve your family an outstanding breakfast treat.  Starting with store bought cinnamon rolls, blueberry pie filling and the best crunchie topping. It’s one of my families favorite breakfasts!

This cinnamon blueberry crumble is a simple and delicious dish that can be made for out of town guests, taken to a brunch, served at a breakfast buffet or take it camping.  No one will know you used frozen cinnamon rolls.


Cinnamon Blueberry Crumble

Preparation 15 minutes 2017-11-17T00:15:00+00:00 Cook Time 50 minutes 2017-11-17T00:50:00+00:00 Serves Serves 6     adjust servings


  • 6 Rhodes Anytime Cinnamon Rolls
  • 1 (21 ounce) can blueberry pie filling
  • 1/4 cup butter, softened
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1 cup chopped pecans
  • cream cheese frosting (included in package)


  1. Remove rolls from pan.
  2. Spray pan with non-stick cooking spray and replace rolls.
  3. Spread blueberry pie filling evenly over and between rolls.
  4. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling.
  5. Place pan on a large baking sheet to catch any drips.
  6. Bake at 350 degrees for 45-50 minutes.
  7. Drizzle with cream cheese frosting while still warm.





Cinnamon Blueberry Crumble — 40 Comments

  1. This looks AMAZING!!! Would you care if I made this if I added it to our blog as long as I did a link back?? There would be a few changes to accommodate my kids food allergies but would definitely still want to give credit where idea came from!

  2. The Rhodes rolls I purchased did not come in a tin pan but that’s ok, I have one on hand. My question is: Do you allow the rolls to thaw first or bake from frozen?

          • After they thawed and rose beautifully, I’m sad to report that after putting the blueberries and topping on them the center “fell”. But let me tell you…it was still delish and I will be eating another spoonful with dinner tonight 🙂 thank you for Sharing!

  3. Those look awesome. I’ve had an apple crumble and unfortunately allergic to blueberries so will try others, like raspberry, peach, or pineapple sound good.

    • Hi Mila, You could try. The cinnamon rolls are pretty big so you might have to use a muffin tin with x-large muffin cups.

  4. Our local grocery stores don’t carry the Rhodes Cinnamon Rolls. 🙁 This looks scrumptious though, and I think that Peach filling would be delicious too! Keep up the good work! 😉

    • I couldn’t find the Rhodes either but I found Sister Shubert’s frozen
      cinnamon rolls. I made it for our Sunday School Class breakfast. I was a little worried because there were more rolls in the pan than the Rhodes.
      But they cam out great! I has several ladies ask for the recipe.
      (also, I used mixed berry pie filling instead of blueberry).
      LOVED this. Will definitely be making this again and again!

      • Thanks Sheryl…I was hoping to hear back. I see why they don’t have to thaw and rise, they are different then the bagged Rhodes Cinnamon Rolls.

        Planning on making this and Crescent Caramel Swirl for a baby shower this weekend. Have you ever substituted cherry for blueberry filling? Have you ever made them in anything other then the pan the rolls come in (looking for a little more fanciness for presentation, lol)?

        • Hi Lora, I’ve never tried different fruit. I’m sure it will be fine. The consistency of blueberry pie filling to cherry pie filling is the same. I don’t think it will be an issue if you want to use a nicer pie dish. However I will warn you to use the same size pie dish as the pan the rolls come in. Have a great time! 🙂

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