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5-Ingredient Raspberry-Cream Cheese Cinnamon Roll Breakfast Bake

Name: 5-Ingredient Raspberry-Cream Cheese Cinnamon Roll Breakfast Bake
Prep time: 15 min
Total time: 55 min
Yield: 8
Ingredients: 1 package (8 oz) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon grated lemon zest; 1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count); 2 cups fresh raspberries; 1 to 2 teaspoons lemon juice

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5-Ingredient Raspberry-Cream Cheese Cinnamon Roll Breakfast Bake

Prep 15 min
Total 55 min
Ingredients 6
Servings 8

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If you're looking for a simple-yet-special breakfast, you've found it! This five-ingredient cinnamon roll bake is filled with fresh raspberries and sweetened cream cheese for a truly delicious dish that's perfect for anything from a cozy weekend morning to a festive Christmastime brunch.

By Pillsbury Kitchens

Updated Sep 23, 2019

Ingredients

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon grated lemon zest
1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
2 cups fresh raspberries
1 to 2 teaspoons lemon juice

Make With

Pillsbury Cinnamon Rolls

Steps

1

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2

In large bowl, stir 6 oz of the cream cheese, the powdered sugar and lemon zest until smooth and creamy.
3

Separate dough into 5 rolls; set icing aside. Cut each roll into 6 pieces; fold into cream cheese mixture. Carefully fold 1/2 cup of the raspberries into cream cheese mixture. Spoon evenly into baking dish.
4

Bake 24 to 28 minutes or until dough is baked through in center and golden brown. Sprinkle with remaining 1 1/2 cups raspberries. Cool 10 minutes.
5

Meanwhile, in small bowl, stir icing and remaining 2 oz cream cheese until smooth. Add lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over breakfast bake. Serve warm.

Tips from the Pillsbury Kitchens

tip 1
Lemon juice and lemon zest add freshness to this breakfast bake both in the cinnamon roll mixture and in the topping.
tip 2
Cutting the cinnamon roll dough into six pieces helps the dough bake completely in the baking dish.
tip 3
For a nutty flavor, top baked breakfast casserole with 1/4 cup toasted sliced almonds.
tip 4
This breakfast bake is best served warm the day it is made.

Nutrition Information

340 Calories, 14g Total Fat, 5g Protein, 47g Total Carbohydrate, 25g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 340

Calories from Fat: 130

Total Fat: 14g; 22%

Saturated Fat: 8g; 38%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 430mg; 18%

Potassium: 240mg; 7%

Total Carbohydrate: 47g; 16%

Dietary Fiber: 2g; 11%

Sugars: 25g

Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 8%; 8%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;