Lemon-Blueberry Bubble-Up Bake


  • 1 package (8 oz) cream cheese, cubed
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon grated lemon peel
  • 1 can (17.5 oz) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 2 cups fresh blueberries
  • 1/2 cup white vanilla baking chips, if desired
  • 1/2 cup crushed graham crackers


1_ Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Meanwhile, in large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 1 minute, stirring every 30 seconds, until softened. Stir until smooth, then slowly stir in milk. Stir in lemon peel.

2_ Separate dough into 5 rolls; return icing to refrigerator. Cut each cinnamon roll into 6 pieces, and stir into cream cheese mixture. Fold in berries; spoon into baking dish. Top with white vanilla baking chips.

3_ Bake 26 to 29 minutes or until bubbling around edges and dough is baked through. Let stand 10 minutes. Top with crushed graham crackers. Place icing in small bowl; microwave uncovered on High about 10 seconds or until thin enough to drizzle. Drizzle on top with spoon. Serve warm.