I love when recipes double as breakfast AND dessert! "There is not an easier more impressive, and tastier cinnamon dish out there."
I love when recipes double as breakfast AND dessert! Breakfast is my favorite meal and well, dessert is just my favorite. It's a win/win. There is not an easier more impressive, and tastier cinnamon dish out there. Ok, maybe there is. I'd argue there isn't.
I needed a test audience (often I find myself needing a handful of people to tell me their opinions on some of the new things I try) and so I took this to work to see the reaction. I pulled it piping hot out of the oven and drove straight to work with it. It was a hit! I dropped the pan off in a central location for all to partake and the next time I saw it, the pan was practically licked clean.
Now tell me that wasn't the star of the day? Did I mention how easy it was? Follow me through my step-by-step directions and you will want to run (not walk) to the store to pick up what you will need to make it...trust me!
Here's the lineup: Rhodes ™ Cinnamon Rolls, frozen fruit (any variety you like), powdered sugar, granola, sliced almonds, icing packets (included with cinnamon rolls), almond extract, and water.
First thing you will do is thaw the cinnamon rolls (about 2 hours at room temperature). If you are impatient and anxious like I was, you will set them on your scalding hot dashboard for the ride home from the grocery store :) Cut each thawed roll into 4 pieces.
Arrange pieces in a sprayed 9x13-inch pan. There isn't a rhyme or a reason, you basically just throw 'em in there.
Smoosh the pieces together to form a crust. This is the ooey-gooey messy fun part!
"Toss" drained fruit with the powdered sugar. I would use the word "toss" lightly, it's more like mix them together until there is a sugary sweet liquid coating!
Spoon your fruit over the crust. Again, you are welcome to use any kind of fruit you like. I'm not much of a fan of other berry varieties so I stuck with what I love: strawberries!!
Top with granola and almonds; then marvel at how gorgeous your breakfast/dessert is. Take a long look.. the next part will take a while. Cover with sprayed plastic wrap and let rise approx. 2 hours. Remove plastic wrap. Bake at 350°F 25 minutes or until center is done. If necessary, cover with foil the last 10 minutes (I didn't have to do that part).
For the almond frosting, combine icing packets with almond extract and water.
Stir, stir, stir.
Drizzle over cinnamon fruit crunch while still warm. Mmmmmm....
Tell me this doesn't look amazing?! It smells equally wonderful too. Try it out and tell me what you think. I'm sure you and whomever you share it with (should you decide to share it) will love it!
Cinnamon Fruit CrunchServings: 10-12 | Skills: Beginning | Prep Time: 10 min (not including thaw time) | Bake Time: 25 min
This looks like dessert but could be breakfast with these fun ingredients on a cinnamon roll base.Cinnamon Fruit Crunch
12 Rhodes Cinnamon Rolls, thawed
12 ounces frozen fruit, thawed & drained
1/2 cup powdered sugar
1/2 cup granola
1 tablespoon almonds, sliced
2 icing packets (included with cinnamon rolls)
1/2 teaspoon almond extract
1 tablespoon water
Thaw cinnamon rolls (about 2 hours at room temperature). Cut each thawed roll into 4 pieces. Arrange pieces in a sprayed 9x13-inch pan. Gently press pieces together to form a crust.
Toss drained fruit with 1/2 cup powdered sugar and spoon over crust. Top with granola and almonds. Cover with sprayed plastic wrap. Let rise 2 hours.
Remove plastic wrap. Bake at 350°F 25 minutes or until center is done. If necessary, cover with foil the last 10 minutes.
For almond frosting, combine icing packets with almond extract and water. Drizzle over cinnamon fruit crunch while still warm.