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)
Nutrition Info
Shop ingredients with-
Calories
90
-
Fat
3g
-
Carbs
9g
-
Fiber
0g
-
Sugar
5g
-
Protein
4g
Estimated values based on one serving size.
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Preparation
- Pre-heat oven according to the cinnamon roll package instructions.
- 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 8 inch x 8 inch (20 cm x 20 cm) 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.
- Slice then garnish with icing and serve.
- Enjoy!
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Tips
1 of
7
-
greg2k41
Use only two eggs and add add a teaspoon of sugar to egg mixture and mix well.
2018-10-16T21:32:40Z Helpful (9) -
andrewhunt
Tasted great, made a perfect Father’s Day breakfast.
2018-06-19T20:57:55Z Helpful (7) -
Allie Marie
This turned out really tasty! I used 3 eggs instead of 4 (as recommended by others), and a little less cinnamon. It’s a perfect breakfast treat that isn’t too sweet, although you can adjust the sweetness depending on how much of the icing you add (I only added one of the two icings). Delicious!
2018-11-18T18:59:51Z Helpful (6) -
m_guzman88
It was okay. I didn’t like how it tasted a lot like egg
2018-10-05T23:33:41Z Helpful (4)
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