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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Blueberry Cinnamon Roll Breakfast

I don't often use refrigerated cinnamon rolls...well, actually never until my son grabbed a can and asked me for them so I caved. But I wanted to do something a little different and here is the result. This breakfast came out fantastic and I think you are going to love the taste and ease of making them.


For 9 people


  • Nonstick cooking spray
  • 2 cups fresh or frozen blueberries
  • 1/4 cup brown sugar
  • 1 teaspoon lemon juice
  • 2 (8-count)cans refrigerated cinnamon rolls
  • 6 eggs
  • 1 cup milk
  • Icing:
  • 1 1/4 cup powdered sugar
  • 2 tablespoons milk

Blueberry Cinnamon Roll Breakfast Directions

     Liberally grease a 13x9-inch pan with cooking spray; set aside. In a large bowl, toss blueberries with brown sugar and lemon juice; set aside. Remove cinnamon rolls from containers and cut each into 4 triangles. Scatter half the triangles on bottom of prepared pan, "snuggling" them together. Pour blueberry mixture evenly over the top. Place the rest of the cut rolls on top of blueberries.
    Whisk eggs and milk together well and evenly pour over the top. Let sit out while preheating oven to 350-degrees F.  
    When oven is hot, bake 30-35 minutes, or until the top is well browned. Turn off oven and allow this pan to sit in oven an additional 30 minutes. Remove from oven and set aside while making icing.
    Whisk together powdered sugar and milk and pour over the top before cutting to serve warm.