Go Back
–+ servings
Lemon Blueberry Cheesecake Cinnamon Rolls | The Bitter Side of Sweet #ad #PillsburySpringBaking #lemon #blueberry #breakfast
Print

Lemon Blueberry Cheesecake Cinnamon Rolls

Course Breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 5
Author Nancy Piran

Ingredients

  • 4 oz cream cheese softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 cup fresh blueberries
  • 1 can 17.5 oz Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • the juice of 1 lemon
  • zest of 1 lemon
  • 1/4 cup blueberries

Instructions

  • Heat oven to 350°F. Grease 9 inch round cake pan with shortening or cooking spray.
  • In medium bowl, stir together cream cheesed powdered sugar until smooth.
  • Stir in vanilla.
  • Add blueberries and stir crushing the blueberries as you stir.
  • Place cream cheese mixture into a piping bag.
  • Unroll each cinnamon roll. Pipe a line of cream cheese mixture onto each roll. Reroll the cinnamon roll. Place in pan.
  • Bake for 15-18 minutes or until golden brown.
  • In the meantime microwave icing for 5 to 10 seconds or until it is fluid. Stir in lemon juice.
  • Pour over cinnamon rolls.
  • Top with zest and blueberries. Serve and ENJOY!

Notes

Recipe adapted from Pillsbury: https://www.pillsbury.com/recipes/carrot-cheesecake-cinnamon-roll-cups/509924e3-a53c-486b-b36a-2178be90f190