Pillsbury Blueberry-Lemon Cinnamon Roll Breakfast Bake
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
Recipe - ShopRite of Hatfield
Pillsbury Blueberry-Lemon Cinnamon Roll Breakfast Bake
Prep Time20 Minutes
Servings8
Cook Time70 Minutes
Calories350
Ingredients
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups fresh blueberries
2 tbs grated lemon zest
1 can Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 count)
Directions
- 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. 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. 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.
Nutritional Information
- 14 g Total Fat
- 50 g Total Carbohydrates
- 4 g Protein
20 minutes
Prep Time
70 minutes
Cook Time
8
Servings
350
Calories
Shop Ingredients
Makes 8 servings
Philadelphia Original Cream Cheese, 8 oz
$3.99$0.50/oz
Wholesome Pantry Organic Powdered Confectioners Sugar, 16 oz
$4.49$4.49/lb
Blueberries , 1 pint
$3.99$3.99/pt
Lemon Large, 1 ct, 1 each
$0.69
Pillsbury Grands! Original Icing Cinnamon Rolls, 5 count, 17.5 oz
$6.99$0.40/oz
Nutritional Information
- 14 g Total Fat
- 50 g Total Carbohydrates
- 4 g Protein
Directions
- 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. 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. 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.