Easiest Way to Prepare Appetizing Blueberry Lemon Cinnamon Roll Breakfast Bake

Blueberry Lemon Cinnamon Roll Breakfast Bake. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of. Print Enjoy this sweet dish for breakfast or dessert.

Using a rubber spatula, gently fold in blueberries, lemon zest, and lemon juice. Then remove cinnamon rolls from the tube, and set icing packet aside. Cut each cinnamon roll into pieces, stir cinnamon roll pieces into the blueberry mixture and spoon into prepared dish. You can have Blueberry Lemon Cinnamon Roll Breakfast Bake using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Cinnamon Roll Breakfast Bake

1. Prepare 8 oz of cream cheese softened.
2. Prepare 1/2 cup of powdered sugar.
3. It's 2 cups of fresh blueberries.
4. You need 2 tablespoons of grated lemon zest.
5. You need 1 can of pillsbury cinnamon rolls.

Bake until bubbling around the edges and dough is baked through in the center. Using hands, bring ingredients together to form. The secret short-cut ingredient is Pillsbury cinnamon rolls - it makes this breakfast bake so easy, but it's hard for people to tell because we're doctoring it up with some other ingredients like fresh blueberries and a sweet topping. Pillsbury rolls are one of my favorite kitchen hacks - there are so many ways to use it.

Blueberry Lemon Cinnamon Roll Breakfast Bake step by step

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray..
2. In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest. *(my cream cheese had gone bad so i substituted blueberry cream cheese spread and I didnt have powdered sugar so i used brown sugar in its place and I also only had 1 cup of fresh blueberries).
3. Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. *(I messed up and only cut them into 4 pieces but it still worked out, though I'd do the recommended 6 next time).
4. Spoon and arrange in baking dish. Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. *(my mixture did not cover the bottom of the dish and I believe it's because I cut the rolls into 4s not 6s and I was 1 cup of blueberries and.5 oz of cream cheese short).
5. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest..
6. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. *(I literally heated it up in the container it came in and poured it over the bake and it was great).
7. Serve Warm. Enjoy!.
8. From now on when I make this I will have to DOUBLE the recipe!!!.

Pre-heat oven according to the cinnamon roll package instructions. Cut cinnamon rolls into bite-size pieces and set aside. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined. Pour blueberries on top followed by the milk mixture. To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl.