These simple and quick cinnamon rolls are amazing! With only two ingredients, there’s nothing stopping you from treating yourself to them every weekend!
We are entering the expensive years of our child-rearing. Up to this point, a chunk of our monthly budget has gone towards sports for all three kids, towards clothes that their bodies continually outgrow and for the food that accompanies their growth spurts. Recently, a new line item has entered our expense category; orthodontics. Yes, all three of our kids will endure dental hardware to varying degrees.
I have one daughter with an expander, a son with a space maintainer and an impending retainer and one daughter with too many teeth missing to see exactly what she needs. We only know she will a need a lot of work. And this is all before we get to braces. But this is not a “whoa is me” post. All this dental talk hurts my wallet and their teeth for sure, but it also means that this Easter our favorite candy will sadly be missing. Yep, no jelly beans, Twizzlers, Tootsie Rolls or Starburst. Nothing chewy at all. Too bad I love jelly beans, Twizzlers, Tootsie Rolls and Starbursts.
Quick Cinnamon Rolls To The Rescue!
This year I will surprise the kids with a breakfast so amazing, the kids will surely forget all about their lean Easter baskets. This year I’ll be making these incredibly quick cinnamon rolls for our Easter morning. I have made quick and easy cinnamon rolls before. I’ve made peach cinnamon rolls and Samoa cinnamon rolls, but these cinnamon rolls are something special. These quick cinnamon rolls are pure genius. I arranged tube cinnamon rolls in my cast iron skillet, spooned sweet Lucky Leaf® Blueberry Pie Filling over the top and baked them in the oven just until the rolls became golden and the blueberries were bubbly. The cinnamon roll glaze that came in the tube is drizzled (Jackson Pollock style) over the entire skillet.
The tender cinnamon rolls and the warm blueberries melt in your mouth and taste way better than any old jelly bean! Yes, I think the kids are going to LOVE Easter morning!
- 2 tubes of cinnamon rolls ( 12.4 oz)
- 1 21 oz can Lucky Leaf Blueberry Pie Filling
- Preheat oven to 350 degrees.
- Spray a 9-inch baking dish with non-stick spray ( I used a 12-inch skillet which had some room to spare). Arrange 12 cinnamon rolls (cinnamon side up) on the bottom of the skillet (reserve the frosting). Spoon blueberry pie filling over the rolls. Cut remaining 4 cinnamon rolls into quarters and place over the filling.
- Bake rolls in the oven for 25-28 minutes or until filling is bubbly and rolls have risen and are golden brown.
- Let rolls cool for a few minutes. Place cinnamon roll icing in a zip-top bag. Cut one corner of the bag and drizzle icing over rolls.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 78 Total Fat 3g Saturated Fat 1g Trans Fat 1g Unsaturated Fat 1g Cholesterol 0mg Sodium 137mg Carbohydrates 12g Fiber 0g Sugar 3g Protein 1g
Disclosure: I received compensation from Lucky Leaf for recipe development purposes. All opinions are my own. For more Lucky Leaf recipes, click here.