Blueberry Pecan Cinnamon Roll Bake

5 (1)

I was in the supermarket the other day and the blueberries were ripe, plump, and looked delicious. I was reminded of a recipe I came across online from one of those large companies that specialized in refrigerated and frozen branded products. I do not often post food hacks but this one sounded too good to skip over so I put a pint of blueberries in my cart along with a 17.5 ounce can of the large, refrigerated cinnamon rolls (5 count). I added my own twist to the recipe and here is how I prepared the bake for our Sunday Brunch.

In a large bowl, add 8 ounces of room temperature cream cheese and ½ cup of powdered sugar. Microwave in 20 second intervals until the cream cheese is completely softened then stir until smooth. Separate the 5 cinnamon rolls and cut each roll into 6 pieces. With a rubber spatula, fold the cinnamon roll pieces, ½ cup toasted pecans, the grated zest of one lemon and the pint of blueberries into the cream cheese mixture until completely mix. Spoon into a 10 x 7 pan that has been sprayed with cooking spray and smooth the top. Pop into a preheated 350-degree oven and bake for 35 – 40 minutes until hot and bubbly. Allow to cool for about 10 minutes then mix the icing that comes with the cinnamon rolls with a small splash of milk and drizzle over the cinnamon bake.

And that is all there is. This was very good and lasts for several days covered in the refrigerator. I hope you will try it!