"BLUEBERRY CINNAMON ROLL COBBLER made with Immaculate Baking Organic Cinnamon Rolls with Icing purchased @WholeFoods. I had so much fun creating this recipe for @thefeedfeed. (#ad)
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Spring is in the air and the blueberries are ripe. Top off your berries with warm, fluffy, delicious cinnamon rolls. This recipe is super simple and the result is a bright, sweet, tangy dessert. Topped with a lovely maple mascarpone whipped cream it’s perfect for your Easter table or any day of the week!
#feedfeed #immaculatebaking #ad #wholefoods"
Blueberry Cinnamon Roll Cobbler
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- Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 5 Servings
Recipe Card
ingredients
- 4 cups fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons light brown sugar
- 2 tablespoons all-purpose flour
- zest of 1 lemon
- 1 can Immaculate Baking Organic Cinnamon Rolls with Icing, icing reserved
- 8 ounces mascarpone cheese, chilled
- 8 ounces heavy cream, chilled
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
For the Blueberry Cinnamon Roll Cobbler:
Method
Step 1
Preheat oven to 350ºF. Mix blueberries, both sugars, flour and lemon zest in a bowl. Place mixture in an oven safe pie dish or 8x8” square baking pan.
Step 2
Cut each individual Immaculate Baking Organic Cinnamon Roll in half lengthwise and place them on top of the berries. Bake for about 25 minutes until golden brown. Allow to cool.
For the Whipped Topping:
Step 1
In the bowl of an electric mixer, beat mascarpone on low speed for about 1 minute. Slowly add heavy cream, increase speed to high. Mix until soft peaks are formed. Add cinnamon roll icing, maple syrup and vanilla. Gently fold the mixture by hand until combine.
Step 2
Top cooled cobbler with the whipped topping.