Blueberry Lemon Cinnamon Roll Breakfast Bake is one of popular Food. Fruit is one of the most popular part of plant. Fruit is very special goo taste which got from the tree or plant are planted by human to get the fruit. Blueberry Lemon Cinnamon Roll Breakfast Bake is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Blueberry Lemon Cinnamon Roll Breakfast Bake has one special taste and smell. Blueberry Lemon Cinnamon Roll Breakfast Bake also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Blueberry Lemon Cinnamon Roll Breakfast Bake.

Cooking Direction Of Blueberry Lemon Cinnamon Roll Breakfast Bake

You can cook Blueberry Lemon Cinnamon Roll Breakfast Bake using 5 ingredients and 8 steps. Here is how you achieve Blueberry Lemon Cinnamon Roll Breakfast Bake.

Ingredients of Blueberry Lemon Cinnamon Roll Breakfast Bake

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

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!!!.

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