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Before you jump to Blueberry Lemon Cinnamon Roll Breakfast Bake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active involvement. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, largely in the kitchen.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone provides you with many small methods by which energy and money can be saved. Green living is not really that difficult. It’s concerning being sensible, usually.
We hope you got insight from reading it, now let’s go back to blueberry lemon cinnamon roll breakfast bake recipe. You can cook blueberry lemon cinnamon roll breakfast bake using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Blueberry Lemon Cinnamon Roll Breakfast Bake:
- Prepare cream cheese softened
- Prepare powdered sugar
- Prepare fresh blueberries
- Provide grated lemon zest
- Prepare pillsbury cinnamon rolls
Steps to make Blueberry Lemon Cinnamon Roll Breakfast Bake:
- 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!!!
To make the glaze: Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl. In a large mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt. Add in the eggs, buttermilk, lemon juice, lemon zest, butter and vanilla. Beat with a mixer until blended. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
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