Blackberry Cinnamon Roll Slump Recipe
While refrigerator dough isn’t always the best, the cinnamon roll variety makes a perfect crust for this dessert. With only about 15 minutes prep time and 30 minutes baking time, you’ll find yourself making this dessert again and again. You can vary the fruit depending on what’s available. It’s great with blackberries, but raspberries, blueberries, or even peaches are also good choices.
3/4 cup sugar
2 tablespoons flour
1/4 cup butter
2 tablespoons lemon juice
2 12 oz. packages fresh blackberries, rinsed and drained
2 12 oz. packages refrigerated cinnamon rolls
- Preheat oven to 350°.
- Spray an 11" x 7" (or 9" x 9") shallow baking dish with non-stick spray.
- Filling: Whisk together the sugar and flour in a microwave safe bowl.
- Add the butter, lemon juice, and blackberries and toss to coat.
- Microwave 5 minutes; stir and microwave another 5 minutes.
- Meanwhile, while the berries are cooking, press 1 package of cinnamon rolls over the bottom and sides (up about one inch) of the prepared baking dish, filling in all holes, to form a crust.
- Pour the blackberry mixture over the crust.
- Open the remaining package of cinnamon rolls and place them on top of the blackberry filling.
- Bake 30-35 minutes or until the rolls are baked through and the filling is thick and bubbly.
- Let sit 10-15 minutes, then serve with sweetened whipped cream or ice cream.
Amount Per Serving
Calories 465 Calories from Fat 142
Percent Total Calories From: Fat 31% Protein 4% Carb. 65%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 8 g
Cholesterol 16 mg
Sodium 640 mg
Total Carbohydrate 76 g
Dietary Fiber 3 g
Sugars 40 g
Protein 5 g
Vitamin A 7% Vitamin C 33% Calcium 0% Iron 68%
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