If you follow me on Facebook, then you’ve seen this image:
I enlisted the help of my co-workers to be my “test audience” for this recipe.
On a lunch break, I pulled the piping *hot* casserole dish of deliciousness out of the oven.
Escorted it back to work with me,
Only to find a little while later that the entire pan had been devoured!
There’s no greater feeling.
Soon after came the IM’s, emails, and comments from passers by of how wonderful it was!
I suppose you’d like to see what it looked like beforehand?
Cinnamon Fruit Crunch
This Cinnamon Fruit Crunch looks like dessert but could be breakfast with these fun ingredients on a cinnamon roll base.
Ingredients
- 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
Instructions
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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.
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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.
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Remove plastic wrap. Bake at 350°F 25 minutes or until center is done. If necessary, cover with foil the last 10 minutes.
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For almond frosting, combine icing packets with almond extract and water. Drizzle over cinnamon fruit crunch while still warm.
Recipe Notes
Adapted from Rhodes Bake N Serv
Nutrition Facts
Cinnamon Fruit Crunch
Amount Per Serving
Calories 82
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 12mg1%
Potassium 60mg2%
Carbohydrates 16g5%
Sugar 11g12%
Protein 1g2%
Vitamin A 105IU2%
Vitamin C 0.7mg1%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
