5 Ingredient Raspberry Cream Cheese Cinnamon Roll Breakfast Bake Recipe

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

Preparation

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

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

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.

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.

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.