Serves: 6
Total Calories: 317
Open cinnamon roll package and arrange rolls in pan. Drain blueberries, reserving the syrup. Divide blueberries in half and sprinkle half over the frozen cinnamon rolls. Combine the butter, flour, brown sugar, and nuts and sprinkle over rolls. Immediately bake (no thawing or rising) at 350°F for 30-35 minutes. Drizzle with cream cheese frosting (included with the cinnamon rolls) while still warm. Combine cornstartch and reserved syrup and cook in saucepan over medium heat until thickened. Stir in remaining blueberries. Serve over the crumble.
This Nutty Blueberry Crumble recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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