• 1 cup of fresh of frozen blueberries
  • 1 TBSP unsalted butter
  • 2 TBSP brown sugar
  • 1 TBSP cinnamon
  • 1 tsp orange zest
  • 1 can of Pillsbury croissant rounds
  • Icing:
  • 8 ounces cream cheese
  • 2 TBSP butter, room temperature
  • 2 TBSP brown sugar
  • 1 tsp vanilla
  • 1 tsp honey
  • 1/2 tsp grated orange zest

Cinnamon Rolls. They are the most delicious things on the face of this earth and something I actually crave almost every single day. It is not hard to get a kid to fall in love with these sweet creations but getting them to stop begging you to make more is hard- at least for me. My son loves him some cinnamon rolls and being the cinnamon roll fan I am there isn’t a time I turn him down. However, with a refrigerator full of beautiful plump blueberries and having already used some for my blueberry and lemon ricotta waffles I got creative and decided why not fruit in cinnamon rolls? Fruit goes great with butter and sugar so its the perfect accompaniment to the classic breakfast treat.

THIS WAS AMAZING! No lie- they were out of this world delicious. The icing on top with a quick cream cheese one with a hint of orange and it was perfection. Best part of all- store-bought dough! Yep, yours truly can make her own dough but when you are in a time crunch (which I happen to be now almost everyday) I decided this creation was best left to the trusty ole croissant rounds. Pour some sugar on me I mean the blueberries, let them sit aside for a while and get to work on the rest of the filling and icing. That’s really all there is to it. You can thank me later- Oh and if you don’t have blueberries on hand-substitute- I am dying to try rhubarb or peaches next!

 

Directions:

For the Rolls:

Spread out the croissant round dough into a rectangle. Spread with the butter. Combine the brown sugar, cinnamon, salt and zest in a small bowl. Sprinkle the cinnamon sugar mixture over the surface of the dough.  Sprinkle the berries over the top evenly of the dough.  Starting with the wide edge, roll up the dough into a log, creating a spiral as you roll.  Pinch the seam shut and slice the log into your desired number of rolls.  Transfer them to a baking sheet lined with parchment paper or a silicone baking mat and bake according to package directions adding another 5-7 minutes to the cooking time. Spread with icing and enjoy!

For the Icing:

Combine all ingredients in large bowl and beat until icing begins to get stiff. Then add in the honey and beat for another 1-2 minutes until light and fluffy.