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.