Creamy Pineapple Blueberry Muffin Cups (made with canned cinnamon rolls!)

These Creamy Pineapple Blueberry Muffin Cups only have 4 ingredients & are made with canned cinnamon rolls.

Such a deliciously easy recipe!

Pineapple Blueberry Muffin Cups

I’ve got such an easy recipe for you today. These Creamy Pineapple Blueberry Cinnamon Roll Muffin Cups (say that 3 times fast! Haha) are so easy, in fact, that you could almost make them with your eyes closed. Almost. Don’t actually try that. 😉

Some of y’all may think that these flavor combinations may not work together but trust me on this. I wouldn’t lead you wrong! These creamy, fruity filled muffin cups are even more delicious than they are easy.

There is a video tutorial of Mrs Happy Homemaker preparing this right above the printable recipe!

What ingredients do I need to make these Creamy Pineapple Blueberry Cinnamon Roll Cups?

Here’s your cast of ingredients!

  • 13oz can of flaky cinnamon rolls
  • 8oz crushed pineapple, drained very well
  • 4oz cream cheese, softened
  • About 3/4 cup or so of fresh or frozen (thawed) blueberries

Fresh blueberries, a package of cinnamon rolls, a can of crushed pineapple, and a package of cream cheese on the counter with a muffin cup behind them

How do I make this recipe?

It’s so super easy! Here’s what you do:

Spray 8 cups of a muffin tin with nonstick cooking spray. Pat each cinnamon roll into one muffin tin openings, pressing down and along the sides to make a cup shape.

Refrigerated cinnamon roll dough lining muffin tin cups

Combine the well drained crushed pineapple with the softened cream cheese. Dollop a spoonful into the center of your cinnamon roll cups. Top with blueberries, to taste. I’ve used fresh, but you can also thaw frozen berries and use those.

Pineapple blueberry muffin cups in a muffin tin before baking

Bake at 350 degrees for 15-20 minutes.

Heat up the icing from the cinnamon roll tube in the microwave a few seconds until warm. Drizzle the warmed icing over the muffin cups.

Serve warm.

Drizzling icing with a spoon on the muffin cups

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Creamy Pineapple Blueberry Muffin Cups

Ingredients

  • 13 Oz can refrigerated flaky layer cinnamon rolls
  • 8 Oz Can of crushed pineapple drained very well
  • 4 Oz cream cheese softened
  • 3/4 Cup fresh or frozen (thawed) blueberries (or around that many, use as little or as many as you’d like)

Instructions

  • Spray 8 cups of a muffin tin with nonstick cooking spray. Pat each cinnamon roll into one muffin tin openings, pressing down and along the sides to make a cup shape.
  • Combine the well drained crushed pineapple with the softened cream cheese. Dollop a spoonful into the center of your cinnamon roll cups. Top with blueberries, to taste. I’ve used fresh, but you can also thaw frozen berries and use those.
  • Bake at 350 degrees for 15-20 minutes. 
  • Heat up the icing from the cinnamon roll tube in the microwave a few seconds until warm. Drizzle the warmed icing over the muffin cups. Serve while warm.

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Creamy Pineapple Blueberry Muffin Cups made with 4 ingredients and one of them is a can of cinnamon rolls