This Cinnamon Roll Brunch Bread Recipe is so easy to make and you can use different fruits in the bread. You can use fresh or frozen fruits and just add some sugar and butter to each one. I used blackberries in this one because they are my favorite fruit. This is great served to your friends and family for a brunch with coffee. This brunch bread is great for a holiday breakfast or just anytime you want something special and easy. Your friends will think you have been slaving away in the kitchen and this will not last long.
2 (13 ounce) cans Flaky Pillsbury Supreme Cinnamon Rolls with Icing
1 (16 ounce) bag whole frozen blackberries, no sugar added or 2 cups fresh blackberries
3/4 cup white sugar
1 teaspoon ground cinnamon
5 tablespoons butter
Remove cinnamon rolls from cans and break into pieces about 2 inches long. Spray a 9 inch bundt pan with cooking spray. Combine the blackberries, sugar, cinnamon and butter in a pot on top of the stove and cook on medium just until hot enough to melt the butter. Make layers of cinnamon roll pieces and blackberries with juice in the bundt pan. Bake in preheated 350 degree oven for 35 to 40 minutes until bread is brown on top. Remove from oven and let set for about 20 minutes to soak up any juice in the pan. Turn bread out onto a plate. Put the two containers of icing in a microwave proof container (I use a small pitcher like a cream pitcher) and microwave about 12 seconds until pourable. Drizzle over cooled bread. Makes about 8 to 10 servings.
Make this for all your fabulous gatherings and everyone will love it. Make more than one and use different fruits like cherries, strawberries and blueberries. No one will ever know this is made with canned cinnamon rolls if you don’t tell them. Enjoy!
Note: You could probably use pie filling for this, too, but I have not tried it.
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Filed under: Southern Lady's Cinnamon Roll Brunch Bread | Tagged: baking, blackberry, bread, brunch, cinnamon roll, easy recipes, Entertaining, food, fruit, National Blackberry Day, recipes, southern lady | 5 Comments »