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Blueberry Cinnamon Roll Bake

by Claire Nolan featured in 7 Fall Cinnamon Breakfasts

Ingredients

for 9 servings

  • 2 packages cinnamon roll, save the icing
  • 4 eggs
  • ½ cup
    milk (120 mL)
  • 1 teaspoon
    vanilla
  • 1 tablespoon
    cinnamon
  • 1 ½ cups
    blueberry (150 g)
    Calories 90
    Fat 3g
    Carbs 9g
    Fiber 0g
    Sugar 5g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Pre-heat oven according to the cinnamon roll package instructions.
  2. Cut cinnamon rolls into bite-size pieces and set aside.
  3. In a bowl, whisk together eggs, milk, vanilla, and cinnamon until well combined.
  4. Place cut up cinnamon rolls into an 8 inch x 8 inch (20 cm x 20 cm) baking dish. Pour blueberries on top followed by the milk mixture.
  5. Bake for 40-45 minutes or until fully cooked. If the top is looking too brown, cover with foil for the remaining time.
  6. Slice then garnish with icing and serve.
  7. Enjoy!
 

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