Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.