Step 1: Preheat your oven to 350 °F (175 °C). Generously grease a 12-cup nonstick muffin tin with cooking spray or melted butter. This is crucial for preventing sticking and ensuring easy removal.
Step 2: Open the can of refrigerated cinnamon roll dough and separate the rolls. Unroll each cinnamon roll and carefully press it into a muffin well, gently shaping it to form a cup. The edges of the dough should extend slightly up the sides of the well.
Step 3: In a medium bowl, combine the fresh or thawed blueberries, granulated sugar, and ground cinnamon. Mix gently until the blueberries are evenly coated. This creates a sweet, spiced filling that will burst with flavor.
Step 4: Spoon about 1 teaspoon of the blueberry mixture into the center of each dough cup. Once filled, gently pinch the edges of the dough around the filling to seal, ensuring the blueberries are mostly enclosed. This helps prevent the filling from oozing out during baking.
Step 5: Bake for 15–18 minutes, or until the edges of the dough are golden brown and the centers are bubbly and cooked through. Keep an eye on them towards the end of the baking time as ovens can vary.
Step 6: While the cups are baking, prepare your glaze. In a small bowl, whisk the icing packet (which comes with the cinnamon roll can) with 1 to 2 tablespoons of milk or cream until it's smooth and has a drizzly consistency. Add milk/cream gradually to reach your desired thickness.
Step 7: Once baked, remove the muffin tin from the oven and let the Blueberry Cinnamon Roll Cups cool in the pan for 5 minutes. This allows them to set slightly before you transfer them to a wire rack to cool completely.
Step 8: Drizzle generously with the prepared icing while they are still warm, or after they've cooled a bit. Serve warm for the absolute best melt-in-your-mouth experience!