Instructions:
1. Preheat your oven to 350°F (175°C). Grab a standard 12-cup muffin tin and lightly spray 8 cups with nonstick cooking spray for easy removal later.
2. Open the can of cinnamon rolls and separate them. Press one roll into each of the 8 prepared muffin cups, ensuring you gently shape the dough up along the sides to form little crusts.
3. In a medium-sized bowl, combine the softened cream cheese and well-drained crushed pineapple. Beat them together until the mixture is smooth and well combined.
4. Spoon a generous dollop of the pineapple-cream cheese mixture into the center of each cinnamon roll crust. This will be the delicious filling!
5. Top each filled cup with 2–3 fresh or frozen blueberries. If using frozen blueberries, there’s no need to thaw them beforehand; they’ll bake just perfectly.
6. Place the muffin tin in your preheated oven and bake for 15–20 minutes. Watch for a golden brown and puffed appearance to know they’re ready.
7. While the muffins bake, microwave the icing that came with the cinnamon rolls for 10–15 seconds until it’s pourable.
8. Once the muffins are out of the oven and have cooled slightly, drizzle the warm icing on top of each muffin. This sweet finishing touch is the cherry on top!
9. Serve your warm, fruity muffins immediately! They make for a delightful brunch bite or a sweet breakfast treat that everyone will enjoy.
Nutritional Information: Each muffin contains approximately 150 calories, 5g of fat, 2g of protein, and 20g of carbohydrates.
Time: Preparation time: 10 minutes | Cooking time: 15–20 minutes
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