Cinnamon Roll Breakfast Skewers
A sweet, fruity twist on a classic morning treat with gooey cinnamon roll pieces and fresh berries and banana.
Ingredients
For the Base
- 1 package Cinnamon Rolls Use your favorite refrigerated brand
For the Fruit
- 1 cup Fresh Strawberries Can substitute with any berry or stone fruit like peaches
- 1 cup Fresh Blueberries Raspberries can be used for a tart twist
- 1 medium Banana Try other fruits like kiwi or mango for variety
For Finishing
- 2 tablespoons Melted Butter Olive oil can be used for a dairy-free option
- 1 teaspoon Ground Cinnamon Consider using pumpkin spice for a seasonal twist
- to taste Maple Syrup Honey is a great alternative for glaze
Instructions
Preparation
- Wash and dry strawberries and blueberries. Hull and quarter strawberries if large. Peel and slice banana into thick coins.
- Open the package of refrigerated cinnamon rolls and unroll or slice them into bite-size pieces if large, typically cut each roll into 3–4 pieces.
Threading Skewers
- Use wooden or metal skewers and alternate cinnamon roll pieces with a mix of strawberry, blueberry, and banana slices until each skewer has 4–6 components.
- Leave a little space at each end for handling. If using wooden skewers, soak them in water for 10 minutes to prevent burning.
Baking
- Arrange skewers on a parchment-lined baking sheet. Mix melted butter with ground cinnamon and brush lightly over the cinnamon roll pieces and fruit.
- Bake in a preheated oven according to the cinnamon rolls package directions for a shortened time, typically 8–12 minutes, watching closely to ensure fruit warms but does not become mushy.
Serving
- Remove skewers from the oven and drizzle with maple syrup or honey if using. Let sit for 1–2 minutes to cool slightly, then serve warm.
Notes
Use room-temperature fruit to avoid raising oven temperature, cut dough evenly for consistent baking, and keep skewers spaced for even cooking.