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Blueberry cinnamon roll casserole is the ultimate "brunch hack" for people who want the glory of a homemade breakfast without the 5:00 AM wake-up call. It’s essentially a bread pudding made from quartered canned cinnamon rolls, soaked in a spiced egg custard, and studded with fresh blueberries. I first made this when my sister gave me twelve hours' notice that she was bringing a new boyfriend home. It looked intentional, tasted like a fancy bakery item, and convinced him I was a culinary wizard. In reality, it’s just convenience products arranged with a little bit of strategy. It’s gooey, sweet, and perfect for feeding a crowd while you’re still on your first cup of coffee.
My friend Rachel is a "clean eating" devotee who treats canned dough like a personal insult. At a recent brunch, she caught a glimpse of the Pillsbury tubes in my recycling and made a comment about "relying on convenience." Then I watched her eat two massive helpings. She later asked how I got the texture "so artisanal," and when I told her it was literally just the canned rolls she’d just criticized, she looked like she’d been tricked. Now she makes it for her own family but calls it a "spiced brioche bake" to save face.
What Goes Into It
- The Base: 2 packages (8-count each) refrigerated cinnamon rolls with icing (save the icing!)
- The Fruit: 1 cup fresh blueberries
- The Custard: 4 large eggs, 1/2 cup milk, 1 tbsp ground cinnamon, and 1 tsp vanilla extract
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The 10-Minute Prep
### 1. Prep the Rolls Preheat your oven to **350°F**. Open the cans and set the icing packets aside. Cut each of the 16 cinnamon rolls into quarters (4 pieces per roll). Spread the pieces evenly into an ungreased 9x13-inch baking dish. ### 2. Whisk the Custard In a medium bowl, whisk together the eggs, milk, cinnamon, and vanilla until no streaks of egg remain. Pour this mixture evenly over the cinnamon roll pieces, ensuring they all get a little soak. ### 3. Add the Berries Scatter the fresh blueberries over the top. They’ll sink slightly into the custard gaps but mostly stay visible on the surface. ### 4. Bake and Glaze Bake uncovered for **40–45 minutes** until the center is firm and set (not jiggly). While hot, microwave the icing packets for 10 seconds to make them pourable, then drizzle generously over the top. Let it sit for 5 minutes before serving."The first time I made this, I forgot to add the extra cinnamon to the eggs. It was fine, but it tasted a bit flat. That extra tablespoon of cinnamon is what makes guests think you spent all morning mixing dough from scratch."
Storage and Variations
This casserole is definitely best served warm, but leftovers keep well in the fridge for up to 3 days.
- Apple Pie Style: Swap the blueberries for thinly sliced Granny Smith apples and a dash of nutmeg
- Nutty Crunch: Add 1/2 cup of chopped pecans or walnuts to the top before baking for extra texture
- The Chocolate Route: Skip the berries and add 1/2 cup of semi-sweet chocolate chips for a purely indulgent dessert-style breakfast
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The Blueberry Cinnamon Roll Casserole is proof that you don't need to be a professional pastry chef to dominate brunch. It’s sweet, satisfying, and looks incredible on a plate. Just remember to hide the cans in the bottom of the recycling bin if you have a neighbor like Rachel coming over!
Frequently Asked Questions
- → Can I use frozen blueberries?
- Yes, but don't thaw them first. Just rinse off any ice and sprinkle them frozen over the casserole. They'll release a bit more juice than fresh ones though.
- → Can I make this the night before?
- Absolutely! Assemble everything, cover tightly with foil, and refrigerate overnight. Bake it in the morning, just add 5-10 extra minutes to the bake time since it's starting cold.
- → What size baking dish should I use?
- A 9x13 inch baking dish works perfectly. You could also use a deep 9x9 inch dish if that's what you have - it'll just be a bit thicker.
- → Can I use a different fruit?
- Sure! Raspberries, blackberries, sliced strawberries, or even diced apples would all be delicious. Just use about the same amount.
- → Do I have to use the icing that comes with the cinnamon rolls?
- The icing makes it extra sweet and delicious, but you could skip it or make a simple vanilla glaze instead if you prefer.
- → How do I know when it's done?
- The egg should be completely set (not jiggly), the top should be golden brown, and the cinnamon rolls should be cooked through. A knife inserted in the center should come out mostly clean.