Blueberry Cinnamon Roll Bake
#mycookbook. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined. Pour blueberries on top followed by the milk mixture. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag.
You can cook Blueberry Cinnamon Roll Bake #mycookbook using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Blueberry Cinnamon Roll Bake
#mycookbook
- You need 2 packages of cinnamon rolls (save the icing).
- It’s 4 of eggs.
- Prepare 1/2 cup of milk.
- You need 1 teaspoon of vanilla.
- It’s 1 tablespoon of cinnamon.
- You need 1 1/2 cups of blueberries.
Cook until blueberries begin to break down and then add the corn starch/water mixture. This Blueberry-Lemon Cinnamon Roll Breakfast Bake recipe is like a cool twist on bread pudding using fresh blueberries and canned cinnamon rolls with icing. What's not to love about this breakfast bake that could also be eaten for dessert? Fresh blueberries rank among the best fruits that you can eat.
Blueberry Cinnamon Roll Bake
#mycookbook step by step
Cut cinnamon rolls into bite-size pieces and set aside..
In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined..
Place cut up cinnamon rolls into an 8x8 baking dish. Pour blueberries on top followed by the milk mixture..
Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time..
Garnish with icing and serve..
Using a fork, gently lift center of rolls to form a peak. Cut each cinnamon roll into pieces, stir cinnamon roll pieces into the blueberry mixture and spoon into prepared dish. Bake until bubbling around the edges and dough is baked through in the center. Lastly, let cool and drizzle with the icing of your choice! Can I make this casserole ahead of time?
