What’s not to love about this breakfast bake that could also be eaten for dessert? It's like a cool twist on bread pudding using fresh blueberries and canned cinnamon rolls with icing.
Made with Fresh Blueberries
8 ounces cream cheese ½ cup powdered sugar 2cups fresh blueberries 2 Tablespoons lemon zest
Microwave cream cheese and powdered sugar and then stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
Cut each cinnamon roll into 6 pieces.
Stir cinnamon rolls into berry mixture.
Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center.
Get a printable recipe at Southern Kissed.