I came across the Blueberry Cinnamon Roll Casserole recipe. It’s a semi‑homemade breakfast bake where canned cinnamon rolls are cut into chunks, topped with juicy blueberries, drizzled with a butter‑brown sugar sauce, baked until gooey and golden, then finished with icing. It’s insanely easy and always a crowd‑pleaser.
Why I’ll Love This Recipe
I adore that this dish comes together in just 10 minutes with only four ingredients—great for busy mornings or brunch. The warm cinnamon‑roll pieces soak up the sauce, the blueberries add juicy bursts, and the icing on top makes it feel indulgent and special without fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can Pillsbury Grands! Cinnamon Rolls
5 tbsp unsalted butter, melted
⅓ cup packed brown sugar
1 cup blueberries (fresh or thawed & drained)
directions
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I preheat the oven to 350 °F (175 °C) and lightly grease a 9‑inch round or square pan.
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I open the cinnamon rolls, separate them, and cut each into 6 pieces (preserve the icing packet). I arrange the pieces evenly in the prepared pan.
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I sprinkle the blueberries over the cinnamon roll chunks.
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I stir melted butter and brown sugar together, then pour that mixture evenly over the blueberry‑topped rolls.
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I bake for 25–35 minutes, until the casserole is bubbly, golden, and cooked through.
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As soon as it comes out of the oven, I drizzle the reserved icing over everything and serve warm.
Servings and timing
This recipe serves 6 people. Prep takes about 10 minutes, baking takes 25–35 minutes, so total time is approximately 40–45 minutes including cooling and icing drizzle.
Variations
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I swap in raspberries, blackberries, or peaches instead of blueberries for different fruity flavors.
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I sometimes use mixed berries for deeper complexity.
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I can assemble the casserole the night before—just hold off on pouring the butter‑sugar mixture until right before baking so the cinnamon rolls don’t get soggy.
storage/reheating
I store leftovers loosely covered in the refrigerator; they keep well for up to 3 days. To reheat, I warm individual servings briefly in the oven or microwave—the sauce becomes saucy and the rolls regain some softness.
FAQs
What if the casserole is too soggy?
If berries are very juicy or the dish sits too long before baking, it can release excess liquid. I pat frozen berries dry after thawing and bake promptly. Pre-baking gives a better texture.
Can I use frozen blueberries?
Yes—I simply thaw them completely, drain any liquid, and pat dry before layering so the bake isn’t overly wet.
Can I make it ahead of time?
Absolutely—I assemble the cinnamon roll chunks and berries the night before, then pour the butter‑sugar topping right before baking for best texture.
Can I use a different fruit?
Definitely. Strawberries, raspberries, blackberries, or even sliced peaches work beautifully—fresh or frozen as long as they’re drained and patted dry.
Can I double the recipe?
Yes—just use two cans of cinnamon rolls and a 9×13‑inch pan. Bake time may increase by a few minutes; watch for bubbling and golden color to know it’s done.
Conclusion
I find this Blueberry Cinnamon Roll Casserole to be one of the simplest yet most crowd‑worthy brunch treats. With minimal prep, comforting cinnamon roll bites, juicy berries, and sweet sauce plus icing, it always feels indulgent without the oven marathon. Perfect for lazy weekends, holiday mornings, or when I want something special with almost no effort.
Print
Blueberry Cinnamon Roll Casserole
- Total Time: 40 minutes
- Yield: 6 servings
Description
A delightfully easy semi‑homemade breakfast bake combining soft cinnamon roll pieces, juicy blueberries, and a gooey butter‑brown sugar sauce—finished with the cinnamon roll icing drizzled over top for a sweet brunch favorite!
Ingredients
1 can Pillsbury Grands! Cinnamon Rolls (including icing packet)
5 tablespoons unsalted butter, melted
1/3 cup packed brown sugar
1 cup blueberries (fresh or thawed frozen, drained)
Instructions
Preheat oven to 350 °F (175 °C). Spray a 9‑inch round or square baking pan with non‑stick spray.
Open the cinnamon roll can and separate. Reserve the icing packet for after baking. Cut each roll into 6 pieces and arrange the pieces evenly in the prepared pan.
Sprinkle the blueberries evenly over and between the cinnamon roll pieces.
In a small bowl, combine the melted butter and brown sugar. Pour this mixture evenly over the cinnamon roll pieces and blueberries.
Bake for 25–35 minutes, or until golden brown and cooked through.
Remove from oven and immediately drizzle the reserved icing over the hot casserole. Let sit a few minutes to set slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
