Cinnamon Blueberry Crumble Muffins

It's Sunday and I feel like cooking a sweet treat before the football game!

Theses Cinnamon Blueberry Crumble Muffins (say that three times) will be a hit with your football crowd!!

INGREDIENTS:

• 2 (17.5 ounce) Pillsbury Grands cinnamon rolls (5 rolls each)
• 21 ounce blueberry pie filling
For the Crumble:
• 1/4 cup butter, cold
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 cup pecans, chopped
For the Icing Drizzle:
• the can of icing with the cinnamon rolls

DIRECTIONS:

For the Cinnamon Rolls:
1. Preheat oven to 350 degrees.
2. Generously spray a jumbo muffin tin with non stick cooking spray and set aside.
3. As gently as possible separate cinnamon rolls.
4. Using a serrated knife, cut each roll horizontally in half.
5. Place the bottom half of each roll into the prepared muffin tin.
6. Add 2 tablespoons of the pie filling.
7. Top with 1 tablespoon of crumble.
8. Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.
9. Add another tablespoon of crumble.
10. Bake 25 minutes or until the top is golden brown.
11. Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.
12. Cool completely on wire rack.
13. Take the lid off the icing and microwave 5 to 7 seconds.
14. Drizzle on cooled rolls.
For the Crumble:
15. In a small bowl add the butter, flour, sugar and pecans.
16. Using your fingers blend the crumble together until well combined.

Notes:

This recipe is from Lady behind The Curtain

 Enjoy this and root for your team....In my case...I'm from Philadelphia so....GO EAGLES!

Eat and snack well my friends!