Blueberry Cinnamon Roll Cups are made with store bought cinnamon rolls and a can of pie filling. Ready in just 25 minutes! Great for breakfast, brunch, snack, or dessert!A SIMPLY SWEET BREAKFAST RECIPEIt truly does not get any easier than these Blueberry Cinnamon Roll Cups. Two ingredients and ten minutes of prep work is all it takes. These stuffed cinnamon rolls are great for overnight guests and you can easily make them ahead of time. Its a really simple (but tasty) way to elevate your basic can of store bought cinnamon rolls. Heck, we even love these for dessert! FREQUENTLY ASKED QUESTIONS:Can I make these ahead of time? Yes! This is a great thing to make ahead of time, but truly, it doesnt take much time to toss together in the first place. You could make these the night before and just reheat in the morning when ready to serve. You may have to add on a couple of extra minutes since everything (including the muffin tin) will be cold. Can I use homemade pie filling? For sure, using homemade pie filling is definitely an option. If you havent tried my Homemade Blueberry Pie Filling yet, now is the time to make a batch for these Cinnamon Roll Cups. I think Peach Pie Filling would be delicious too! Can I use other pie filling? Certainly. I think these would be incredible with apple pie filling, strawberry pie filling or cherry pie filling. YUM! Any fruit flavored pie filling should work. Can I double this recipe? Yes, you can easily double this recipe. How long do these last? Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can you freeze Blueberry Cinnamon Roll Cups? Yes! Great idea to make an extra batch and freeze them for later. Once the cups have cooled, transfer them to an airtight container or freezer safe bag and freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)refrigerated cinnamon rolls with icing You want to look for the cinnamon rolls that dont unroll. They are just like flat biscuits (see my images below.) You also want to make sure there are 8 in the can. This recipe doesnt work with the Grands cinnamon rolls as they are too big and they also unroll and dont work well in muffin tins.blueberry pie filling more options are shared in the FAQ (Frequently Asked Questions) section above. You can even use homemade blueberry pie filling.HOW TO MAKE BLUEBERRY CINNAMON ROLL CUPSPreheat oven to 375F and grease a muffin tin tray. Unroll your cinnamon rolls from the cans and reserve the icing packets. Separate and place each roll into the bottom of 8 muffin tins. Press the cinnamon roll down to form a mini cup shape. Scoop a couple Tablespoons of blueberry pie filling into each cinnamon roll cup. Bake for 12-15 minutes, until the rolls are cooked through.They should be golden brown all over. Carefully lift one up and check the bottoms to make sure its not still gooey and uncooked.Allow the cups to cool slightly before drizzling the reserved icing over the top. Serve, enjoy!CRAVING MORE RECIPES?Pecan Pie Cinnamon RollsApple Pie Cinnamon RollsHeavy Cream Cinnamon RollsCinnamon Roll CasseroleBlueberry Pie FillingBlueberry CookiesBlueberry Muffin Cake PrintBlueberry Cinnamon Roll CupsCinnamon rolls stuffed with canned blueberry pie filling. Course Breakfast, Brunch, Dessert, SnackCuisine AmericanPrep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutesServings 8Calories 212kcalAuthor Brandie SkibinskiIngredients12.4 ounce can refrigerated cinnamon rolls with icing (8 cinnamon rolls)1 cup blueberry pie filling (or pie filling of your choice)InstructionsPreheat oven to 375F and spray a muffin tin with nonstick cooking spray.Unroll 12.4 ounce can refrigerated cinnamon rolls with icing and set aside the icing packets.Separate and place each roll into the bottom of 8 muffin tins. Press the cinnamon roll down to form a mini cup shape (gently pushing them up the sides a bit.) Scoop a couple Tablespoons of blueberry pie filling into each cinnamon roll cup. Bake for 12-15 minutes, until the rolls are cooked through. Oven times can vary. They should be golden brown and firm around the edges. Carefully lift one up and check the bottoms to make sure it's not still gooey and uncooked. Allow the cups to cool slightly before drizzling the reserved icing over the top. Serve, enjoy! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 212kcal | Carbohydrates: 37g | Protein: 2g | Fat: 7g | Sodium: 319mg | Fiber: 1g | Sugar: 22g