Cinnamon Blueberry Crumble Muffins
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 6 rhodes anytime cinnamon rolls, slightly thawed
- 2 cups frozen blueberries, thawed and well drained
- 1⁄3 cup blueberry preserves
- 1 teaspoon lemon zest
- 3 tablespoons butter, softened
- 1⁄3 cup flour
- 1⁄3 cup brown sugar
- 1⁄4 cup chopped pecans
directions
- Cut each cinnamon roll in half making 12 thinner cinnamon rolls. Place each one in a sprayed muffin cup and flatten so dough presses up against the sides of the cup. Combine blueberries, preserves and lemon zest. Divide equally between the 12 cups. Combine crumble ingredients and sprinkle over tops of each one. Bake at 350°F 15-20 minutes. Cool for 5 minutes in pan and then remove to cooling rack. Thin frosting that comes with the rolls with a little milk and drizzle over muffins.
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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>