Blueberry Cinnamon Roll Casserole

I love this recipe because I can turn refrigerated cinnamon rolls into an easy breakfast casserole with very little preparation. The cinnamon rolls become soft and tender as they bake, while the blueberries add bursts of fresh, fruity flavor.

I also like that most of the work happens in one baking dish. Once I cut the cinnamon rolls, add the berries, and pour over the custard mixture, the oven handles the rest.

This casserole works especially well for weekend breakfasts, brunches, holidays, and mornings when I need something that can feed several people at once. The sweet cinnamon, juicy blueberries, and creamy icing make every serving feel special without requiring complicated ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Refrigerated cinnamon rolls with icing
• Fresh or frozen blueberries
• Large eggs
• Milk
• Heavy cream
• Vanilla extract
• Ground cinnamon
• Maple syrup or granulated sugar
• Butter or cooking spray for greasing the baking dish
• Powdered sugar, optional for serving

I usually use fresh blueberries when they are available, but frozen blueberries also work well. When I use frozen berries, I add them directly from the freezer so they do not release too much juice before the casserole goes into the oven.

Directions

I start by preheating my oven to 350°F (175°C). I lightly grease a 9×13-inch baking dish with butter or cooking spray.

Next, I open the cinnamon roll packages and set the containers of icing aside. I cut each cinnamon roll into four or six bite-sized pieces and arrange the pieces evenly across the bottom of my prepared baking dish.

I scatter the blueberries over and between the cinnamon roll pieces, making sure I distribute them throughout the casserole rather than concentrating them in one area.

In a separate bowl, I whisk the eggs, milk, heavy cream, vanilla, cinnamon, and maple syrup or sugar until the mixture is smooth and well combined.

I slowly pour the egg mixture over the cinnamon rolls and blueberries. I gently press down any pieces that are sitting completely above the liquid so that some of the custard mixture can soak into them.

I bake the casserole for about 35 to 45 minutes, or until the cinnamon roll pieces are puffed and golden and the egg mixture in the center is completely set. If the top begins browning too quickly, I loosely cover the dish with aluminum foil for the remaining baking time.

I let the casserole cool for about 10 minutes after removing it from the oven. Then I drizzle the reserved cinnamon roll icing over the warm casserole.

I serve it while it is still warm, adding extra blueberries or a little maple syrup when I want an even sweeter breakfast.

Servings and Timing

I make this casserole in a 9×13-inch baking dish and usually get about 8 servings.

• Prep time: 10–15 minutes
• Cook time: 35–45 minutes
• Cooling time: 10 minutes
• Total time: About 1 hour
• Servings: About 8

I check the middle carefully before taking the casserole out of the oven. The cinnamon rolls can become golden before the custard in the center has completely set, so I cover the top with foil and continue baking when necessary.

Variations

For a blueberry lemon version, I add fresh lemon zest to the custard mixture before pouring it over the cinnamon rolls. I love how the bright citrus flavor balances the sweetness of the icing.

When I want a mixed berry casserole, I replace some of the blueberries with raspberries, blackberries, or chopped strawberries.

For extra crunch, I sprinkle chopped pecans or walnuts over the casserole before baking. I can also add sliced almonds for a lighter nutty flavor.

When I want a richer casserole, I add small pieces of cream cheese between the cinnamon rolls and blueberries. The cream cheese softens during baking and creates creamy pockets throughout the casserole.

I can also replace the standard cinnamon roll icing with a homemade cream cheese glaze when I want a more decadent finish.

Storage/Reheating

I let leftover Blueberry Cinnamon Roll Casserole cool before transferring it to an airtight container or tightly covering the baking dish. I store it in the refrigerator for up to 3 to 4 days.

For longer storage, I portion the cooled casserole into individual servings and place them in freezer-safe containers. I can freeze the portions for up to 2 months and thaw them overnight in the refrigerator before reheating.

When I need a quick serving, I reheat an individual portion in the microwave for about 30 to 60 seconds, depending on its size.

If I am reheating several portions, I cover the baking dish with foil and place it in a 325°F (165°C) oven until the casserole is warmed through. I prefer the oven method when possible because it helps keep the cinnamon roll pieces soft without making them overly moist.

FAQs

Can I use frozen blueberries in Blueberry Cinnamon Roll Casserole?

Yes. I use frozen blueberries without thawing them first. Adding them directly from the freezer helps prevent them from releasing too much liquid before baking, although they can give the casserole a slightly more purple color.

How do I know when the casserole is fully cooked?

I check the center of the casserole rather than relying only on the color of the cinnamon rolls. I look for a set custard with no obvious liquid egg mixture remaining. The cinnamon roll pieces should also look puffed and cooked through.

Can I prepare Blueberry Cinnamon Roll Casserole ahead of time?

I can assemble it in advance and refrigerate it for a short period before baking. For the best texture, however, I prefer not to let the cinnamon roll dough sit in the liquid overnight. I usually prepare the ingredients ahead and assemble the casserole closer to baking time.

Can I add cream cheese to this casserole?

Yes. I cut softened or chilled cream cheese into small pieces and scatter them between the cinnamon roll pieces and blueberries. I find that this gives the casserole a richer flavor and creates creamy pockets throughout each serving.

What can I serve with Blueberry Cinnamon Roll Casserole?

I like serving this sweet casserole with fresh blueberries, strawberries, or other fresh fruit. For a larger brunch, I pair it with scrambled eggs, bacon, sausage, or another savory breakfast dish to balance the sweetness.

Conclusion

This Blueberry Cinnamon Roll Casserole gives me an easy way to transform refrigerated cinnamon rolls into a warm and comforting breakfast. I love the combination of soft cinnamon-spiced pieces, juicy blueberries, creamy custard, and sweet icing in every serving.

Blueberry Cinnamon Roll Casserole

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Blueberry Cinnamon Roll Casserole combines soft cinnamon roll pieces, juicy blueberries, and a creamy vanilla custard in one easy breakfast bake. A drizzle of sweet icing makes it perfect for weekend breakfasts, holidays, and brunch gatherings.

• Author: Laura
• Prep Time: 10-15 minutes
• Cook Time: 35-45 minutes
• Total Time: 1 hour
• Yield: 8 servings
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cans refrigerated cinnamon rolls with icing, about 12.4 ounces each
• 2 cups fresh or frozen blueberries
• 4 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 tablespoons maple syrup or granulated sugar
• Butter or cooking spray, for greasing the baking dish
• Powdered sugar, optional for serving

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Open the cinnamon roll packages and set the icing aside. Cut each cinnamon roll into four to six bite-sized pieces and arrange them evenly in the prepared baking dish.
3. Scatter the blueberries evenly over and between the cinnamon roll pieces. If using frozen blueberries, add them directly from the freezer without thawing.
4. In a separate bowl, whisk together the eggs, milk, heavy cream, vanilla extract, cinnamon, and maple syrup or granulated sugar until smooth.
5. Slowly pour the egg mixture over the cinnamon rolls and blueberries. Gently press down any cinnamon roll pieces sitting completely above the liquid so they can absorb some of the custard.
6. Bake for 35 to 45 minutes, or until the cinnamon roll pieces are puffed and golden and the custard in the center is completely set. If the top browns too quickly, loosely cover the baking dish with aluminum foil and continue baking.
7. Remove from the oven and let the casserole cool for about 10 minutes.
8. Drizzle the reserved cinnamon roll icing over the warm casserole. Serve warm with additional blueberries, maple syrup, or a light dusting of powdered sugar if desired.

Notes

• Fresh or frozen blueberries work well. Add frozen blueberries directly from the freezer to limit excess moisture before baking.
• Check the center carefully for doneness because the cinnamon rolls may become golden before the custard is fully set.
• For a blueberry lemon variation, add 1 tablespoon fresh lemon zest to the custard mixture.
• For a mixed berry casserole, replace some of the blueberries with raspberries, blackberries, or chopped strawberries.
• Chopped pecans, walnuts, or sliced almonds can be sprinkled over the casserole before baking for extra crunch.
• For a cream cheese variation, scatter small cubes of cream cheese between the cinnamon roll pieces and blueberries before adding the custard.
• Store leftovers covered in the refrigerator for 3 to 4 days or freeze individual portions for up to 2 months.
• Reheat individual portions in the microwave for 30 to 60 seconds, or cover larger portions with foil and warm in a 325°F (165°C) oven.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 27 g
• Sodium: 540 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 125 mg