Preheat oven to 350 degrees. Spray a 9-inch pie plate with nonstick spray; set aside. Stir together blueberry pancake mix, milk, 3 tablespoons melted butter, and 2 tablespoons sugar until a sticky dough forms. Knead dough 20 times on a generously floured surface. Roll into a 14x8-inch rectangle.
Ever thought of making cinnamon rolls using pancake mix? If you think that sounds good, try this blueberry recipe and top with lemon cream cheese icing.
Servings and Ingredients
|2 c. Hy-Vee blueberry complete pancake and waffle mix|
|1 c. plus 3 tbsp. Hy-Vee 2% reduced-fat milk, divided|
|3 tbsp. plus 2 tbsp. Hy-Vee unsalted butter, melted, divided|
|2 tbsp. plus 1/4 c. Hy-Vee granulated sugar, divided|
|1 ½ tsp. Hy-Vee ground cinnamon|
|⅓ c. Hy-Vee creamy cream cheese frosting|
|¼ tsp. pure lemon extract|
Things To Grab
- 9-inch pie plate
- Hy-Vee nonstick cooking spray
- Medium bowl
- Wooden spoon
Brush with 2 tablespoons melted butter. Sprinkle with additional 1/4 cup sugar, and 1 1/2 teaspoons cinnamon. Roll into a log and pinch ends together. Cut into 12 even pieces; place in prepared pie plate.
Bake 25 to 30 minutes or until lightly golden and cooked through. Whisk together cream cheese frosting, milk, and lemon extract until smooth. Spread icing over warm rolls.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 20mg
- Sodium: 220mg
- Total Carbohydrates: 28g
- Protein: 3g