1 pkg Rhodes AnyTime rolls with cream cheese frosting
1 can Oregon Blueberries (or Blackberries)
1 cup walnuts or pecans, chopped
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
Open cinnamon roll package and arrange the rolls in the pan or in a baking dish. –(I use a 9” round Anchor Hocking baking dish so I can serve them in the dish). Drain blueberries, reserving the syrup. Divide blueberries in half and sprinkle half over the frozen cinnamon rolls. Combine the butter, flour, brown sugar and nuts and sprinkle over the rolls.
Immediately bake (no thawing or rising) at 350 degrees for 30-35 minutes. (About five minutes before they are done, I take a fork and gently separate the rolls a little to make sure they are done all the way around.)
Combine cornstarch and reserved syrup and cook in a saucepan over medium heat until thickened. Stir in remaining blueberries.
Drizzle the cream cheese frosting while still warm. Serve the thickened blueberry sauce over the crumble.