Easy Blueberry Cinnamon Roll Casserole is a delicious breakfast or brunch treat. This decadent dish combines the warm, gooey goodness of cinnamon rolls with the sweet, juicy flavor of blueberries. Topped with a creamy, dreamy cream cheese frosting, this casserole is sure to satisfy any sweet tooth.
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Ingredients – Here’s What You’ll Need
Steps to Make Easy Blueberry Cinnamon Roll Casserole
- Preheat oven to 375°F and brush the inside of a 9×13 baking dish with melted butter. Set the dish aside until ready to use.
- Open the cinnamon rolls, separate them into individual rolls, and set the icing aside to use later. Use a pizza wheel to cut each roll into eight pieces.
- Sprinkle the cut cinnamon roll pieces into the prepared baking dish.
- Crack the eggs into a four cup measuring cup and whisk slightly.
- Add the half & half, maple syrup, ground cinnamon, vanilla extract, and kosher salt.
- Whisk the mixture until well combined.
- Pour the liquid over the cut cinnamon roll pieces.
- Sprinkle frozen blueberries over the top. Then, cover with aluminum foil and bake in a 375°F oven for 30 minutes. Uncover and bake for an additional 15 to 20 minutes, until golden-brown and fully cooked. The internal temperature should be 165°F and the center should be set firmly.
- While the casserole is baking, prepare the cream cheese frosting. Start by placing room temperature cream cheese and unsalted butter into a medium size bowl, then beat with an electric hand mixer for about a minute until fluffy and well combined. Then, add the icing that came with the cinnamon rolls and the vanilla extract. Beat until smooth and creamy.
- Then, add about half of the powdered sugar and beat until well combined.
- Scrape down the sides of the bowl and add the remaining powdered sugar. Beat until well combined and smooth.
- Remove the casserole from the oven and allow to cool for about five minutes. Then, add the frosting to the top of the casserole. You want to make sure to add the frosting while the casserole is still hot.
- Then, carefully smooth the frosting with an icing spatula so that it covers the entire top. Serve warm.
Perfect for a weekend brunch, weekday breakfast, or a special occasion, this recipe is a crowd-pleaser that’s surprisingly simple to prepare. This Easy Blueberry Cinnamon Roll Casserole is a must-try! Packed with sweet, juicy blueberries and topped with a luscious cream cheese frosting, this dish is the epitome of comfort food.
Other Great Breakfast Casseroles
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Recipe
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Easy Blueberry Cinnamon Roll Casserole
Equipment
- 9×13-inch baking dish
- silicone basting brush
- Pizza Wheel
- 4-cup measuring cup
- whisk
- icing spatula
Ingredients
- 2 – 12.4 oz cans Pillsbury Cinnamon Rolls (not Grands)
- 5 large Eggs
- ½ c Half and Half
- ¼ c Maple Syrup
- 2 tsp Ground Cinnamon
- 1 tbs Vanilla Extract
- ¼ tsp Kosher Salt
- 1 ½ c Frozen Blueberries
For Cream Cheese Frosting
- 4 oz Cream Cheese room temperature
- 4 tbs Unsalted Butter room temperature
- 1 tsp Vanilla Extract
- 2 ½ c Powdered Sugar
Instructions
- Preheat the oven to 375°F and brush the inside of a 9×13 baking dish with melted butter. Set the dish aside until ready to use.
- Open the cinnamon rolls, separate them into individual rolls, and set the icing aside to use later. Use a pizza wheel to cut each roll into eight pieces. Sprinkle the cut cinnamon roll pieces into the prepared baking dish.
- Crack the eggs into a four cup measuring cup and whisk slightly. Add the half & half, maple syrup, ground cinnamon, vanilla extract, and kosher salt. Whisk the mixture until well combined. Pour the liquid over the cut cinnamon roll pieces.
- Sprinkle frozen blueberries over the top. Then, cover with aluminum foil and bake in a 375°F oven for 30 minutes. Uncover and bake for an additional 15 to 20 minutes, until golden-brown and fully cooked. The internal temperature should be 165°F and the center should be set firmly.
To Make the Cream Cheese Frosting
- While the casserole is baking, prepare the cream cheese frosting. Start by placing room-temperature cream cheese and unsalted butter into a medium-sized bowl. Beat with an electric hand mixer for about a minute until fluffy and well combined. Then, add the icing that came with the cinnamon rolls and the vanilla extract. Beat until smooth and creamy.
- Add about half of the powdered sugar and beat until well combined. Scrape down the sides of the bowl and add the remaining powdered sugar. Beat until well combined and smooth.
- Remove the casserole from the oven and allow to cool for about five minutes. Then, add the frosting to the top of the casserole. Carefully smooth the frosting with an icing spatula so that it covers the entire top. Serve warm.
- Yield 12 servings
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