Cinnamon-Berry Crumble

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Probably my most favorite thing to do right now is wake up on a Saturday or Sunday morning and make a really delicious sweet breakfast for my kids. My husband is usually working (his been doing that alot lately, we are very thankful for his job though is this tuff economy, so I can't complain too much), but my kids they are always home. This breakfast was no different. It was soon after my Raspberry Picking that I decided to try this recipe with the Fresh Raspberry Sauce I had made. An boy was this heavenly, the hot cinnamon roll taste with the fresh raspberry sauce, YUM! can I have another RIGHT NOW please!!! :-) 

It's funny how we stumble upon these blog recipes and for me I print them all out (that was until I discovered Pinterest), and then save them until I am "in the mood" to make them. I came across this Cinnamon Blueberry Crumble from Lady Behind the Curtain, when her recipe was chosen on my blog for a top pick from THIS WEEK'S CRAVINGS Top Picks. I changed the recipe up alot, it's almost completely different, but this is where I got my initial inspiration.

Oh I mentioned, Pinterest. Have you heard of it, are you wondering is it really for you? Yeah, don't be like me saying, "yeah, someone mentioned that sometime ago, but I've never looked at it." GO LOOK RIGHT NOW, I promise you, you will NOT be disappointed. It is my BIGGEST number one hobby right now. I LOVE PINTEREST. You will need to request an invite to join, just click on one of the links and request and invite. I HOPE YOU LOVE IT TOO (if you are already a member, follow me and I will follow you back.... it's so much fun).

If I had to change one thing about this recipe, I would use the plain ole' Pillsbury Cinnamon Rolls. I did not like waiting for that frozen biscuits to rise and really I did not taste a difference, Pillsbury works great for me.

Click here to get the FRESH RASPBERRY SAUCE Recipe!

I did LOVE this crumble topping and have already used it again in another new recipe!

Cinnamon-Berry Crumble
adapted by me: originally found at Lady Behind the Curtain

2 pkgs Pillsbury Cinnamon Rolls, cut into 4 pieces each
1/2 to 1 cup Fresh Raspberry Sauce or use a 21 ounce can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans, or whatever kind of nuts you like
frosting (included in cinnamon roll package)

Cut cinnamon rolls into fourths. Spray cupcake pan with non-stick cooking spray and place rolls four pieces of the cinnamon roll into each muffin tin.  Add in about 1 tbsp of Raspberry filling into each muffin tin.

For the crumble: Combine butter, flour, brown sugar and pecans and sprinkle over the top.  Place muffin pan on top of a large baking sheet to catch any drips.  Bake at 350 degrees and/or as directed on the cinnamon rolls, may take just a tad longer. Drizzle with cream cheese frosting while still warm.

One Year Ago Today: Pan-Fried Onion Dip (my ALL-TIME favorite dip ever)