Blueberry Cheesecake Cinnamon Roll Bake
A soft, gooey breakfast bake with cinnamon rolls, creamy cheesecake filling, and juicy blueberries.
Ingredients
2 cans refrigerated cinnamon rolls (8-count each)
1 package cream cheese (225 g / 8 oz), softened
1/3 cup sugar
1 tsp vanilla extract
1 egg
1 1/2 cups blueberries (fresh or frozen)
1 tsp cinnamon
Optional: powdered sugar for topping
Instructions
Preheat oven to 175°C (350°F).
Grease a 9×13-inch baking dish.
Open the cinnamon roll cans and set the icing aside.
Cut each cinnamon roll into 4 pieces.
Spread half the cinnamon roll pieces into the baking dish.
In a bowl, beat together:
cream cheese
sugar
vanilla
egg
until smooth.
Spoon the cheesecake mixture over the cinnamon rolls.
Sprinkle blueberries evenly on top.
Add the remaining cinnamon roll pieces over everything.
Sprinkle with cinnamon.
Bake for 30–35 minutes until golden brown and cooked through.
Warm the reserved icing slightly and drizzle over the bake.
Optional: dust with powdered sugar before serving.
Tips
Frozen blueberries work great — no need to thaw.
Add lemon zest for a brighter flavor.
Best served warm.
