Recipe: Appetizing Blueberry Lemon Cinnamon Roll Breakfast Bake


Blueberry Lemon Cinnamon Roll Breakfast Bake. 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. 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 Crescent Ring is perfect for breakfast or brunch.

Blueberry Lemon Cinnamon Roll Breakfast Bake Blueberry Lemon Sweet RollsA delicious treat for breakfast. or your morning coffee break (Adapted from my mom's cinnamon rolls recipe. Lemon sugar filling adapted from Flo Baker's While the rolls are baking, you want to make the icing so that it's ready to pour right when the rolls come. This Lemon Blueberry Bread is super moist, easy to make, and topped with a delicious lemon glaze. You can cook Blueberry Lemon Cinnamon Roll Breakfast Bake using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Blueberry Lemon Cinnamon Roll Breakfast Bake

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

While it's almost time to start breaking out the apple and pumpkin To get more juice out of your lemons, roll them on the counter before cutting them in half. "I baked this for breakfast yesterday, Easter morning. "I baked this for breakfast yesterday, Easter morning. This is a very quick and easy recipe that tastes like it isn't! Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy. I have been baking a lot during quarantine and specifically lemon blueberry treats.

Blueberry Lemon Cinnamon Roll Breakfast Bake instructions

  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!!!.

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. Once risen, knead the lemon zest into dough. For the filling: mix together the brown I used wild blueberries and after sitting overnight, the berry juice, sugar and cinnamon pooled in the bottom and when baked the next day, was almost. Cinnamon rolls were always what my family ate for breakfast on Christmas morning. Place them in a large greased baking dish, cut-side up.


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