Blueberry Cinnamon Roll Bake
Blueberry Cinnamon Roll Bake turns a couple of tubes of refrigerated cinnamon rolls into a tasty breakfast casserole. It is a breeze to make and a great addition to a brunch.
Servings: 8
Equipment
Ingredients
- 8 ounces cream cheese, softened
- 3/4 cup confectioners' sugar
- 2 large eggs
- 1/4 cup half-and-half
- 1/2 teaspoon ground cinnamon
- 2 (12.4-ounce) tubes refrigerated cinnamon rolls, (NOT Grands)
- 2 cups fresh blueberries
Instructions
- Preheat oven to 350 degrees and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, use a hand-held electric mixer to beat cream cheese, sugar, eggs, half-and-half, and cinnamon until smooth.
- Cut cinnamon rolls into fourths and add to bowl with cream cheese mixture. Stir to combine.
- Add blueberries and gently mix in. Transfer to prepared baking dish.
- Bake for 30 to 36 minutes, or until set in the middle.
- Drizzle with the icing that came with the cinnamon rolls and serve.
Nutrition
Calories: 500kcal