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. These Cinnamon Rolls (Buns) are made with an enriched white yeast bread.

This cinnamon roll casserole recipe takes cinnamon rolls to the next level. This Blueberry Breakfast Casserole takes cinnamon rolls to the next level for a decadent sweet breakfast or dessert. It's one of the greatest things to ever happen to. "I baked this for breakfast yesterday, Easter morning. "I baked this for breakfast yesterday, Easter morning. You can cook Blueberry Lemon Cinnamon Roll Breakfast Bake using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Blueberry Lemon Cinnamon Roll Breakfast Bake

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

This is a very quick and easy recipe that tastes like it isn't! My family really enjoyed it!" Cinnamon rolls were always what my family ate for breakfast on Christmas morning. Place them in a large greased baking dish, cut-side up. Once risen, knead the lemon zest into dough.

Blueberry Lemon Cinnamon Roll Breakfast Bake instructions

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!!!.

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. While the rolls are baking, you want to make the icing so that it's ready to pour right when the rolls come out of the oven. They're so, so dreamy and a nice twist on regular cinnamon rolls. This content is created and maintained by a third party. Blueberry bars with a cookie crust and streusel topping.