These simple and quick cinnamon rolls are amazing!
With only two ingredients, there’s nothing stopping you from treating yourself to them every weekend!
I love making these incredibly quick cinnamon rolls for our Easter morning. The tender cinnamon rolls and the warm blueberries melt in your mouth and taste way better than any old jelly bean! This blueberry cinnamon roll bake only needs 2 ingredients and a few minutes of prep to come together making them perfect for holiday mornings and busy mornings when you want something hot for breakfast without spending hours doing a full course meal.
Cinnamon Roll Blueberry Bake
I have made all kinds of cinnamon rolls before, but these cinnamon rolls are something special. These 2 ingredient blueberry cinnamon rolls are pure genius. I arranged a tube of cinnamon rolls in my cast iron skillet, spooned sweet 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 over the entire skillet.
- Canned Cinnamon Rolls
- Canned Blueberry Pie Filling
How to Make Quick Cinnamon Rolls with Blueberries
- Preheat your oven to 350 degrees F.
- Spray the inside of a 9-inch baking dish with cooking spray. I used a 12-inch skillet which had room to spare.
- Arrange your 12 cinnamon rolls in the pan or skillet with the cinnamon facing upwards. Reserve icing for later.
- Spoon the blueberry pie filling over the top of the rolls.
- Cut the remaining 4 rolls into quarters and place them over the filling.
- Bake in the oven for 25-28 minutes or until the filling is bubbly and the rolls have risen and are golden in color.
- Let the rolls cool for a few minutes before drizzling the icing over the top of the rolls.
- Serve warm and enjoy!
If you have a homemade blueberry filling you can replace the canned stuff with 2 cups worth.
We use the canned Pillsbury cinnamon rolls that do not unroll and that simply have the cinnamon on one side.
Can I make this in advance?
This recipe is so quick and simple to throw together that it would actually take you longer to prepare in a pan the night before baking than it would to assemble in the morning. To make it in advance you would need to assemble it in a baking dish (not cast iron) and then cover it in plastic wrap. In the morning the pan would need to rest for 30 minutes at room temperature before baking.
How long are blueberry cinnamon rolls good for?
These cinnamon rolls leftovers will be good for up to 3 or 4 days if kept stored in an airtight container in the fridge.
Can I freeze the blueberry cinnamon roll bake?
Yes, after baking these cinnamon rolls you can freeze them in portion-sized containers before freezing for up to 3 months. Thaw and reheat before serving.
For more delicious cinnamon roll recipes check out these suggestions
- Bacon Cinnamon Rolls with Maple Frosting
- Mint Chocolate Chip Cinnamon Rolls
- Jelly Donut Cinnamon Rolls Recipe
- Easy Apple Cobbler with Cinnamon Roll Topping
- Easy Cinnamon Rolls Hand Pies
- Peach Skillet Cinnamon Roll Recipe
- 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.
Amount Per Serving Calories 78Total Fat 3gSaturated Fat 1gTrans Fat 1gUnsaturated Fat 1gCholesterol 0mgSodium 137mgCarbohydrates 12gFiber 0gSugar 3gProtein 1g