Blueberry cinnamon rolls should be the new normal. The way every bite of this dessert is bursting with berry goodness will have you questioning your cinnamon roll choices all along. Mixing monkey bread with a blueberry cobbler is the best way I can describe this. Cut the cinnamon roll into 4 equal pieces and stuff a few blueberries in each piece. Roll up the dough and prepare it like monkey bread by dipping the ball into butter and then cinnamon sugar. Repeat until all pieces are stuffed and layered in the 8×8 pan. Top with remaining blueberries and bake until golden and bubbly. Finish with the store-bought cinnamon roll icing for the cherry on top. My family could not get enough of this.

The cinnamon roll pieces have layers to each one. I found stuffing the blueberries in the widest layer will help hold them while baking. You will develop a system to it by the end. When you’re all finished, you will have some empty space in the dish. Shake the pieces around the 8×8 to evenly disperse each piece, then layer with any extra blueberries.

Dip each piece in the cinnamon sugar to add a delicious crust to each cinnamon roll. This will lock in all that buttery moisture and create a soft chewy piece of monkey bread.

Once your blueberry bake has finished, let cool for no more than five minutes before you start spreading on the cream cheese frosting mixture. The flavor of this is rather plain, but you don’t end up tasting it in the final result besides the hard glaze it makes on top. I will probably by good store-bought cream cheese frosting next time to elevate the flavor even more.

If you’re looking to make something elegant in a pinch, this one’s for you. This whole bake takes less than 40 minutes to make and your guests will absolutely fall in love with the way this tastes.