PINEAPPLE BLUEBERRY CINNAMON MUFFINS

Grab a can of cinnamon rolls and make this super easy recipe. These muffins are delicious and a great way to start the day.

Why You’ll Love These Pineapple Blueberry Muffins

When you want a simple breakfast treat that everyone will love, grab some canned cinnamon rolls and a few other ingredients, and you will be set. These come together quickly and everyone loves them. You can always switch up the fruits if you like, but this combination is really good. Then, when you pull them out of the oven, you add the delicious icing, which just takes them up another notch. The addition of the cream cheese with the pineapple is so good!

Do you have to use a muffin tin?

We suggest a muffin tin because it holds the cinnamon roll together more tightly, which also holds the topping on. They rise well in a muffin tin and come out great! We use a 12-cup muffin tin; it seems to be the perfect size.

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Anne Walkup

These muffins are made from canned cinnamon rolls and they are amazing! Super easy to make and never any left.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Course Breakfast

Cuisine American, southern

1 13 ounce can flaky cinnamon rolls
1 8 ounce can crushed pineapple, well drained
4 ounces of cream cheese softened
about 24 fresh or frozen blueberries

Spray 8 cups of a 12 cup muffin tin with cooking spray. Pat each cinnamon roll into one muffin cup to form the crust. Use a mixer to combine the crushed pineapple and creamed cheese. Put a spoonful of pineapple and creamed cheese in each cinnamon cup.
Top with blueberries. Bake in preheated 350 degree oven for 15 to 20 minutes until brown. Heat icing for cinnamon rolls in microwave and drizzle over warm muffins. Makes 8 muffins.

Keyword pineapple blueberry muffins

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