Blueberry Cinnamon Roll Crumble

Every Christmas I like to make something special for breakfast. By special I mean I make something instead of having the kids eat cereal. Not that there is anything wrong with cereal, my kids love cereal and would eat this for every meal if I let them.

This year instead of making eggs and bacon or waffles, I decided to go all out and make a real treat. I call it Blueberry Cinnamon Roll Crumble. I adapted this recipe from a cinnamon roll brand’s recipe, but I don’t use the type of cinnamon rolls they make and based on the amount of blueberry pie filling I thought I could actually make way more and I did, three times more!

Blueberry Cinnamon Roll Crumble

2 cans Pillsbury cinnamon rolls 8 count.
1 large can blueberry pie filling
1/4 cup softened butter
1/2 cup flour (or yellow cake mix)
1/2 cup brown sugar
1/2 cup chopped pecans
1-2 packets of icing

Grease a baking dish large enough to hold 16 cinnamon rolls. Cover the cinnamon rolls with the pie filling. In a separate bowl mix the softened butter, flour, brown sugar, and pecans. Once mixed shake out over the pie filling. Bake at 350 degrees for 50 minutes or until the cinnamon rolls have completely cooked.  Once it’s done top it with the icing that came with the cinnamon rolls.

I decided to make this breakfast casserole for Thanksgiving morning, but instead of using blueberry I used Strawberry pie filling. It was just as good. I guess you could use any type of pie filling.

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