Recipe: Yummy Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes

Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes. 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. This Blueberry-Lemon Cinnamon Roll Breakfast Bake recipe is like a cool twist on bread pudding using fresh blueberries and canned cinnamon rolls with icing. What's not to love about this breakfast bake that could also be eaten for 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 cook Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes

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

Bake until bubbling around the edges and dough is baked through in the center. 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.

Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes step by step

1. Heat oven to 350 Spray 13x9-inch baking dish with cooking spray..
2. In arge 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..
3. Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish..
4. Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. 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. Serve warm..
5. Ninja foodie- spray inner pot add mixture, put on sauté mode, until it starts to bubble up, this is to cook the bottom... then go to bake on 350 for 20 mins, checking from time to time. When it’s done let rest for a few before adding the icing. (to make it this way only one batch will fit so don’t double the recipe.).
6. Notes- that yellow in the picture is the orange icing (I used orange cinnamon rolls) well after eating this, the orange did make up for not using the lemon zest, never even had orange cinnamon roll until I made this lol..

Pour blueberries on top followed by the milk mixture. Place the cinnamon roll pieces in the pan. Sprinkle the blueberries over the cinnamon roll pieces. Make the sauce: Combine the brown sugar and melted butter in a small bowl. Pour the mixture over the top of the blueberries and cinnamon rolls.