Step 1

Preheat oven to 350ºF. Mix blueberries, both sugars, flour and lemon zest in a bowl. Place mixture in an oven safe pie dish or 8x8” square baking pan.

Step 2

Cut each individual Immaculate Baking Organic Cinnamon Roll in half lengthwise and place them on top of the berries. Bake for about 25 minutes until golden brown. Allow to cool.

Step 3

In the bowl of an electric mixer, beat mascarpone on low speed for about 1 minute. Slowly add heavy cream, increase speed to high. Mix until soft peaks are formed. Add cinnamon roll icing, maple syrup and vanilla. Gently fold the mixture by hand until combine.

Step 4

Top cooled cobbler with the whipped topping.