Blueberry Pie Cinnamon Roll Bites
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THESE LITTLE BITES ARE SO GOOD!
Blueberry pie meets cinnamon rolls, and I’m here for it!
There’s nothing better than a slow weekend morning with a hot cup of coffee and something sweet to go with it. And these little blueberry pie cinnamon roll bites are just the thing! They’re soft, buttery, loaded with blueberry filling, and have that sweet glaze drizzled all over the top. SO GOOD!
Plus, I love that there’s no dough to make or waiting around for anything to rise. They’re easy enough to throw together for a weekend breakfast but also perfect for a holiday brunch. Although, let’s be real, I’d happily eat these for dessert too!
Why You’ll Love These Blueberry Pie Cinnamon Roll Bites
- No dough to make: Using mini sweet rolls skips all the kneading, rising, and extra work.
- Homemade blueberry filling: Fresh or frozen blueberries cook down with a little sugar and lemon zest for a sweet, fruity center.
- Buttery cinnamon topping: Brown sugar, cinnamon, and melted butter coat the rolls as they bake.
- Great for brunch: They’re easy to serve individually and look pretty on a breakfast or brunch spread.
- Make the filling ahead: You can prepare the blueberries in advance, then assemble and bake when you’re ready.
Ingredients You’ll Need
Blueberry Pie Filling
- Blueberries: Fresh or frozen both work, so use whichever you have on hand.
- Water: Helps the blueberries soften as they cook.
- Lemon zest: Adds a little brightness while balancing the sweetness.
- Granulated sugar: Sweetens the berries without overpowering their flavor.
- Cornstarch and water: Once mixed into a slurry, these help thicken the filling so it stays inside the rolls.
Cinnamon Roll Bites
- Mini sweet rolls: Instead of making dough from scratch, these soft slider rolls keep things easy.
- Unsalted butter: When melted and mixed with cinnamon and brown sugar, it creates that buttery topping.
- Ground cinnamon: Adds the classic cinnamon roll flavor we all love.
- Packed light brown sugar: Adds a rich, caramel-like sweetness as the rolls bake.
Sweet Glaze
- Powdered sugar: Creates the sweet base for the glaze.
- Heavy cream: When whisked with powdered sugar, it makes a smooth, creamy drizzle.
How to Make Blueberry Pie Cinnamon Roll Bites
- Make the Blueberry Filling: First, cook the blueberries, water, sugar, and lemon zest over medium-low heat for 10 minutes. Then, stir in the cornstarch slurry and cook until thickened. Once done, set aside to cool completely.
- Prepare the Rolls: Preheat the oven to 375°F. Next, separate the sweet rolls and place them in a 7×10-inch baking dish. Make a small pocket in each roll, then pipe in about 1 tablespoon of blueberry filling.
- Add the Cinnamon Sugar: Mix the melted butter, cinnamon, and packed brown sugar. Once combined, pour the mixture evenly over the rolls.
- Bake and Glaze: Cover with foil and bake for 15 minutes. Meanwhile, whisk together the powdered sugar and heavy cream. Finally, drizzle the glaze over the warm rolls and enjoy!
Tips for the Best Blueberry Pie Cinnamon Roll Bites
- Cool the filling: Let the blueberry mixture cool completely before piping because warm filling can make the bread soggy.
- Don’t overfill: Stick to about 1 tablespoon per roll. Otherwise, the filling may spill out during baking.
- Use a piping bag: This makes filling the little pockets easier. Alternatively, use a zip-top bag with the corner snipped off.
- Serve warm: For the best flavor, enjoy these little bites slightly warm with the sweet glaze on top!
Variations & Substitutions
- Different berries: Swap the blueberries for raspberries, strawberries, or blackberries. Just keep in mind that cooking times may vary depending on the fruit.
- Lemon glaze: For a little extra citrus flavor, add fresh lemon zest to the glaze.
- Cream cheese frosting: Instead of the powdered sugar glaze, try cream cheese frosting for a richer topping.
- Store-bought filling: If you’re short on time, use thick canned blueberry pie filling instead.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze baked, unglazed rolls in a freezer-safe container for up to 2 months. Then, thaw overnight in the refrigerator before reheating.
- Reheating: For a quick option, microwave in 10–15-second intervals until warm. Alternatively, cover with foil and heat in a 300°F oven until warmed through.
- Make Ahead: Prepare the blueberry filling up to 2 days in advance and refrigerate. When you’re ready to serve, fill and bake the rolls.
Blueberry Pie Cinnamon Roll Bites
Soft, sweet rolls stuffed with homemade blueberry pie filling, covered in buttery cinnamon brown sugar, and finished with a sweet glaze. These easy Blueberry Pie Cinnamon Roll Bites are perfect for breakfast, brunch, or dessert!
Equipment
- medium saucepan
- 7×10-inch casserole dish
- piping bag
- Aluminum foil
Ingredients
Blueberry Pie Filling
- 2 cups fresh or frozen blueberries
- ½ cup water
- 1 tsp lemon zest
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
Cinnamon Roll Bites
- 12 mini sweet roll sliders
- 8 tbsp unsalted butter (melted)
- 2 tsp ground cinnamon
- ½ cup packed light brown sugar
Glaze
- 1 cup powdered sugar
- 2 tbsp heavy cream
Instructions
- Make the Blueberry Filling: Place a saucepan over medium-low heat. Add the blueberries, ½ cup water, lemon zest, and granulated sugar. Cook for 10 minutes. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir the slurry into the blueberry mixture and cook until thickened. Remove from the heat and allow to cool completely.
- Prepare the Rolls: Preheat the oven to 375°F. Separate the mini sweet rolls and arrange them in a 7×10-inch casserole dish. Using a small, round utensil, gently press into the side of each roll to create a pocket for the filling.
- Fill the Rolls: Transfer the cooled blueberry pie filling to a piping bag. Pipe approximately 1 tablespoon of filling into each roll.
- Add the Cinnamon Sugar: In a bowl, combine the melted butter, ground cinnamon, and packed light brown sugar. Mix well and pour evenly over the rolls.
- Bake: Cover the casserole dish with aluminum foil and bake at 375°F for 15 minutes.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and heavy cream until smooth.
- Glaze and Serve: Remove the rolls from the oven and drizzle the glaze over the top. Serve and enjoy!
Notes
- Fresh or frozen blueberries work well. Frozen blueberries may need slightly longer to cook down.
- Allow the blueberry filling to cool completely before piping it into the rolls.
- A zip-top bag with a corner snipped off works if you don’t have a piping bag.
- Avoid overfilling the rolls to keep the blueberry filling from spilling out.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave until warmed through.
Nutrition
Serving: 1biteCalories: 260kcalCarbohydrates: 41gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 110mgFiber: 1gSugar: 26g
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