Use Store-Bought Cinnamon Rolls to Make Lemon Blueberry Breakfast Cake (Mother’s Day Brunch Idea!)

Lemon Blueberry Breakfast Cake Using Cinnamon Rolls

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

Ingredients

Directions

1

Preheat the oven to 350 degrees. Prep a square casserole dish with cooking spray.

2

Mix the cream cheese, powdered sugar, and lemon zest in a large bowl. Set aside.

3

Remove the cinnamon rolls from the package onto a cutting board. Set aside the icing. Cut each roll into six pieces.

4

Place the cinnamon roll pieces into the bowl with the cream cheese mixture and gently stir to coat. Mix in 1/2 cup of blueberries as well. Transfer to the baking pan and spread evenly. Bake for about 25-26 minutes until the rolls are puffy, cooked, and slightly browned.

5

Mix the lemon juice with the icing from the cinnamon rolls. Pour that over the rolls when done baking. Add the remaining blueberries to the top. Serve warm, and enjoy!

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Here’s how to turn store-bought cinnamon rolls into a delicious lemon blueberry breakfast cake.

blueberry cinnamon roll bake in the pan

Brunch is like breakfast but better!

If you’re looking for the perfect sweet dish to treat mom on Mother’s Day, consider baking this simple lemon blueberry breakfast bake that starts with a can of cinnamon rolls. It looks stunning, yet you’ll only need a few simple ingredients. It tastes similar to a cream cheese Danish pastry and will level up your next brunch gathering!

woman holding a blueberry lemon cinnamon roll breakfast cake

The result is a pan of fluffy cinnamon rolls as the base with a lemony cream cheese mixture and melted warm blueberries. The simple lemon glaze is made using the icing from the packaged cinnamon rolls and fresh lemon juice.

We originally spotted this yummy idea using raspberries on Pillsbury.online and I am super happy with the lemon/blueberry onlinebo. It truly is a delicious treat.

ingredients to make blueberry bake with cinnamon rolls
zesting a lemon over a bowl with cream cheese
chopped cinnamon rolls on a cutting board
bowl of cinnamon rolls with cream cheese
square pan of cinnamon roll breakfast bake
blueberry lemon cinnamon roll bake in the oven
squeezing lemon juice
mixing lemon with icing for cinnamon rolls

small plate with blueberry lemon cinnamon roll cake


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Lemon Blueberry Breakfast Cake Using Cinnamon Rolls

yield: 8 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

total time: 40 MINUTES

Cinnamon rolls get turned into a lemony cream cheese pastry with blueberries.

Ingredients

Directions

1

Preheat the oven to 350 degrees. Prep a square casserole dish with cooking spray.

2

Mix the cream cheese, powdered sugar, and lemon zest in a large bowl. Set aside.

3

Remove the cinnamon rolls from the package onto a cutting board. Set aside the icing. Cut each roll into six pieces.

4

Place the cinnamon roll pieces into the bowl with the cream cheese mixture and gently stir to coat. Mix in 1/2 cup of blueberries as well. Transfer to the baking pan and spread evenly. Bake for about 25-26 minutes until the rolls are puffy, cooked, and slightly browned.

5

Mix the lemon juice with the icing from the cinnamon rolls. Pour that over the rolls when done baking. Add the remaining blueberries to the top. Serve warm, and enjoy!

Brought to you by Hip2Save.

Extra tips for making lemon blueberry cinnamon rolls:

  • You can try this idea with other fruit such as raspberries, or strawberries. I think almonds would be a great topping to consider adding too.
  • This is best served warm the day of baking. Store leftovers in the fridge for up to a few days. I warmed up a slice the next day in the air fryer and it was great.
  • I liked using the Pilsbury Grands cinnamon rolls, but if there is another brand you like better, use that.
  • Don’t skip the lemon zest as this does make the dish taste so special. I love my inexpensive zester from Amazon.online if you need a good reonlinemendation! 

pan of blueberry lemon bake on the counter

I can’t express how much my family LOVED this brunch cake. 

Lemon and blueberry are just the ultimate flavor onlinebo and this looks like it may have onlinee from a fancy bakery, but was so easy to make at home. I can’t wait to make this again for my mom on Mother’s Day!


Shop our 16 BEST Mother’s Day gift ideas!


About the writer:

Lina has a Bachelor's Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.online, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

onlinements 6

  1. jat54979

    Looks delicious! I see the cake has blueberries in it. Do you add them in step 2 or 4?

    • Lina D (Hip2Save Sidekick)

      Whoops 1/2 cup in step 4 and then the rest after baking. Thanks for catching that. I just updated! 🙂

  2. KB

    Thanks, Lina! Can’t wait to try it. Your recipes are a staple at our house.

    • Lina

      Oh that is so sweet! Thanks for stopping by today KB!

  3. Ihearthip

    You’ve done it again, Lina! Looks amazing (and easy!).

    • Lina

      Oh thanks so much! Glad you like this one. Enjoy!

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