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Blueberry Cinnamon Roll Casserole

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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.

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

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

Find it online: https://thefamilycooking.com/blueberry-cinnamon-roll-casserole/