Tuesday, January 26, 2016

Blueberry Cinnamon Roll Crumble from Rhodes

Here's a delicious, quick and easy Breakfast Treat from Rhodes.
These are made in the Rhodes Cinnamon Roll Pan that they come in. It can't get any easier than this.

For a nice presentation, transfer the rolls to a serving platter just prior to serving.
Drizzle with the Frosting and Syrup while it's on the platter.

Here's what you'll need:
Preheat the oven to 350 degrees.

1 package of Rhodes Frozen Anytime Cinnamon Rolls with Cream Cheese Frosting.
Allow to sit at room temperature while preparing the rest of the ingredients. They don't have to be completely thawed but this will help them bake evenly in the center.
1 - 21 oz. can of Blueberry Pie Filling, drained. Reserve the syrup to drizzle over the top at the end.
1 C Chopped Pecans
4 TBS Butter, room temperature
1/2 C Flour
1 TBS Cornstarch
1/2 C Brown Sugar

Spread the frozen rolls evenly with Blueberries.

In a small bowl:
Brown Sugar
Mix well with a Blending Fork to create a Crumble.
Sprinkle evenly over the Blueberries.
Place the pan on a Sheet Pan to Bake.
Bake 35 minutes.

Remove the pan to a rack.
Drizzle evenly with the packet of Frosting included with the Rolls.
Drizzle evenly with Syrup.

Peace in the Kitchen!

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