Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, blueberry-lemon cinnamon roll breakfast bake #mommasrecipes. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. Then sprinkle the berries and lemon zest all over and gently push into the dough.
Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have blueberry-lemon cinnamon roll breakfast bake #mommasrecipes using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes:
- Take 1 package (8 oz) cream cheese, softened
- Take 1/2 cup powdered sugar
- Take 2 cups fresh blueberries
- Make ready 2 tablespoons grated lemon zest
- Prepare 1 can cinnamon rolls with icing
These delicious blueberry cinnamon rolls are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts. Mix together the icing sugar and lemon juice (or water) in a bowl to form a paste and drizzle over the top of the swirls. Light and fluffy Lemon Blueberry Pancakes that can be whipped up quickly, with basic pantry ingredients. In a mixing bowl stir together buttermilk, baking soda, and juice and zest of lemon.
Steps to make Blueberry-Lemon Cinnamon Roll Breakfast Bake #mommasrecipes:
- Heat oven to 350 Spray 13x9-inch baking dish with cooking spray.
- 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.
- 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.
- 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.)
- 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.
Vegan lemon blueberry rolls - soft, sticky vegan sweet rolls filled with juicy blueberries and topped with a tangy lemon glaze. When recipe brainstorming recently, I realised that it had been quite some time since I last baked any bread (Easter to be precise with my chocolate orange hot cross buns). 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.
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