Pour egg and butter mixture over biscuits for the most rich treat

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It's hard to think of anything more decadent than a buttery cinnamon roll drizzled with sweet icing, but this bake takes things to the next level. The recipe that follows calls for combining canned cinnamon rolls with strawberry pie filling for a totally irresistible dessert.
To keep this bake from becoming overly sweet (and yes, that is possible!) the homemade cream cheese icing is flavored with just a hint of lemon juice. The slight acidity of the cream cheese and lemon help to balance out the rich, sweet flavors of the bake itself, and when drizzled over the top, the icing is a beautiful finishing touch.
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Cooktop Cove
Strawberry cinnamon roll bake with cream cheese icing
10
10 minutes
30 minutes
40 minutes
1 12.4-ounce can cinnamon rolls, quartered
2 eggs
2 tablespoons milk
1 tablespoon melted butter
1 10-ounce can strawberry pie filling
3 tablespoons butter
1/2 cup cream cheese
1 tablespoon lemon juice
1-1/2 cups powdered sugar
Preheat the oven to 350 degrees F.
Whisk together the eggs, milk and melted butter, and set aside.
Grease a 9-inch square baking dish.
Scatter the quartered cinnamon rolls in the pan.
Pour over the egg, milk and butter mixture over the cinnamon roll pieces.
Spoon the pie filling evenly over the top.
Bake for 30 minutes, and set aside to cool for about 15 minutes.
Meanwhile, beat the butter until smooth, and beat in the cream cheese until well incorporated.
Beat in the lemon juice, and add the powdered sugar, folding in carefully before beating well to combine.
Drizzle the frosting over the top of the bake and serve.
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