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blueberry breakfast casserole in a pan
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4.49 from 25 votes

Blueberry-Lemon Cinnamon Roll Breakfast Bake

Enjoy this sweet dish for breakfast or dessert.
Prep Time10 mins
Cook Time38 mins
Additional Time12 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast bake
Servings: 8
Calories: 406kcal
Author: Pillsbury


  • 1 8 - ounce package cream cheese softened
  • ½ cup powdered sugar
  • 2 cups fresh blueberries
  • 2 Tablespoons grated lemon zest
  • 1 17.5 - ounce can Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing


  • 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.
  • 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.



Shout out to Pillsbury for allowing me to share their recipe with you!


Serving: 1/8 | Calories: 406kcal | Carbohydrates: 54g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 29mg | Sodium: 825mg | Fiber: 2g | Sugar: 22g