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Creamy Pineapple Blueberry Muffin Cups


  • 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)


  • 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.