Quick Blueberry Cinnamon Roll Cobbler Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the cobbler warm. The contrast between the soft, tender dough and the warm, jammy filling is what makes this dessert so satisfying. If you have leftover icing from the cinnamon rolls, you can drizzle it over the warm cobbler for extra sweetness, though the video does not show it.

To make the cobbler even more decadent, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs beautifully with the warm, spiced fruit.

When cutting the cinnamon rolls, use a sharp knife and a gentle sawing motion to avoid squishing the dough. If the dough sticks to the knife, dip it in flour. You can also use kitchen shears to cut the rolls.

The brown sugar can be adjusted to taste; if you prefer a less sweet dessert, use 3 tablespoons instead of 4. The butter is essential for richness, but you can reduce it to 3 tablespoons if desired. The recipe is forgiving, so feel free to experiment.

Variations

• Cherry Cinnamon Roll Cobbler: Substitute cherry pie filling for the blueberry filling. The tart cherries pair beautifully with the cinnamon and brown sugar. Bake as directed, and serve with a scoop of vanilla ice cream.
• Apple Cinnamon Roll Cobbler: Use apple pie filling instead of blueberry. Add a pinch of ground cinnamon or nutmeg to the brown sugar for extra spice. The apples soften and meld with the cinnamon rolls for a comforting fall dessert.
• Peach Cinnamon Roll Cobbler: Swap the blueberry filling for peach pie filling. The sweet, juicy peaches complement the cinnamon rolls. For a summery twist, add a handful of fresh raspberries to the filling before baking.
• Extra Buttery Cobbler: Increase the butter to 6 tablespoons for an even richer, more decadent dessert. Dot the extra butter over the top before baking. The additional butter creates a golden, crispy edge on the dough.

Storage and make-ahead

Fridge

Store leftover cobbler in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.

Freezer

Freeze the baked cobbler for up to 3 months. Cool completely, wrap tightly in plastic wrap and foil, and freeze.

Reheat

Reheat individual portions in the microwave for 30 to 60 seconds, or reheat the whole dish in a 350°F (175°C) oven for 10 to 15 minutes until warmed through.

Store any leftover cobbler in an airtight container in the refrigerator for up to 4 days. The cobbler will soften as it sits, but the flavor remains delicious. To reheat, warm individual portions in the microwave for 30 to 60 seconds, or reheat the entire dish in a 350°F (175°C) oven for 10 minutes. The cobbler can also be served cold, though it is best enjoyed warm.

The unbaked cobbler can be assembled up to 24 hours in advance. Cover the dish tightly with plastic wrap and refrigerate. When ready to bake, remove the plastic wrap and bake as directed, adding 5 to 10 minutes to the baking time if the dish is cold. The cobbler can also be baked ahead and reheated before serving. Leftovers keep well in the refrigerator for several days.

Serving ideas

Serve the cobbler warm, spooned into shallow bowls. The filling will be glossy and purple, with soft cinnamon roll pieces scattered throughout.

A scoop of vanilla ice cream or a drizzle of heavy cream is a classic addition, but the cobbler is also delicious on its own. The dessert is best enjoyed immediately after baking, when the dough is at its fluffiest and the filling is at its most vibrant.

For a brunch or dessert spread, serve the cobbler alongside fresh berries, a dusting of confectioners' sugar, or a pitcher of cold milk.

The cobbler can be portioned into individual ramekins for a more formal presentation, though a large baking dish is more casual and family-friendly. The warm, comforting flavors make it a hit at any gathering, from a weeknight dinner to a holiday celebration.

Frequently asked questions

Recipe card

Quick Blueberry Cinnamon Roll Cobbler

Prep 10 minCook 30 minTotal 40 minServes 8

Ingredients

• 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
• 1 can (21 oz) blueberry pie filling
• 1/4 cup packed light brown sugar
• 4 tbsp unsalted butter, cut into small pieces

Instructions

1. Heat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Open the cans of cinnamon rolls and set aside the icing packets for another use. Cut each cinnamon roll into quarters. Arrange the quartered rolls evenly in the prepared dish, tucking them in to fill the bottom.
2. Spoon the blueberry pie filling evenly over the cinnamon roll pieces, spreading it to cover most of the dough. Some dough may peek through; that is fine.
3. Sprinkle the brown sugar evenly over the blueberry filling. Dot the top with the butter pieces, distributing them across the surface.
4. Place the dish in the oven and bake for 25 to 30 minutes, until the cinnamon roll pieces are cooked through and the filling is bubbling around the edges. The top should be golden brown.
5. Remove the cobbler from the oven and let it cool for 5 minutes. Spoon warm portions into bowls. Serve as is, or with a scoop of vanilla ice cream if desired.

Contains: gluten, milk, eggs, soy

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

62 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.