Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, blueberry lemon cinnamon roll breakfast bake. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Blueberry Lemon Cinnamon Roll Breakfast Bake is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Blueberry Lemon Cinnamon Roll Breakfast Bake is something that I’ve loved my whole life. They’re fine and they look fantastic.
Transfer reserved icing to small bowl, stir in. Fresh blueberries, lemon zest and cinnamon rolls come together in this easy breakfast bake that makes a pretty (and tasty!) dish at your spring brunch. Pour blueberries on top followed by the milk mixture.
To get started with this recipe, we must prepare a few ingredients. You can cook blueberry lemon cinnamon roll breakfast bake using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Blueberry Lemon Cinnamon Roll Breakfast Bake:
- Make ready 8 oz cream cheese softened
- Make ready 1/2 cup powdered sugar
- Make ready 2 cups fresh blueberries
- Prepare 2 tablespoons grated lemon zest
- Take 1 can pillsbury cinnamon rolls
Speaking of brunch, my Lemon Blueberry Cinnamon Roll Bake will be a big hit with the family on Easter. The brightness of the fresh blueberries and tangy lemon zest pair perfectly with the deliciousness of the cinnamon rolls. I always head to Walmart for all my Easter brunch needs. These delicious blueberry cinnamon rolls are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts.
Instructions to make Blueberry Lemon Cinnamon Roll Breakfast Bake:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- 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)
- 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)
- 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)
- Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest.
- 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)
- Serve Warm. Enjoy!
- From now on when I make this I will have to DOUBLE the recipe!!!
Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. This cinnamon roll recipe makes classic, home-style cinnamon rolls. They're fluffy, soft, and topped with vanilla glaze. It's taken me some time to develop quick Do you love homemade cinnamon rolls, but are nervous to bake with yeast? But this recipe changed everything for me.
So that is going to wrap this up for this special food blueberry lemon cinnamon roll breakfast bake recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
