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This short-cut blueberry cinnamon roll casserole is so easy to make with just four ingredients! It’s made with Pillsbury cinnamon rolls so it’s super simple to whip together for a special breakfast – you can make this in just minutes! Soft cinnamon roll pieces with sweet berries and, of course, icing – this cinnamon roll breakfast casserole is always a hit!
Semi-Homemade Breakfast Casserole!
It’s always good to have a few quick breakfast casseroles up your sleeves to pull out for special breakfasts for the holidays or other special occasions and I’ve got a great one for you today. For this cinnamon roll casserole, you only need four ingredients to make it, 10 minutes to prep it and it only takes about 30 minutes to bake.
I have a similar recipe you can make in your slow cooker – my crockpot cinnamon roll casserole – but sometimes it’s nice to crank up the oven on a cold morning, so I wanted to share an oven version, too! When you pull this bubbly hot breakfast bake out of the oven everyone will think you got up at the crack of dawn to make it, but it’s okay – your secret is safe with me.
Only 4 Ingredients Needed
So, I’ve already spilled the beans about the secret ingredient – all you need are three other things and you’re ready to make this blueberry breakfast casserole:
- Cinnamon Rolls: 1 can Pillsbury Grand! Cinnamon Rolls – make sure you get the Grands! and not another size otherwise you might not have enough cinnamon rolls for the casserole.
- Butter: melted unsalted butter combines with the brown sugar to form the gooey sauce
- Brown Sugar: 1/3 cup packed brown sugar keeps it rich
- Blueberries: fresh or thawed frozen
How to Make Cinnamon Roll Casserole
- Divide the Rolls: Pop those cinnamon rolls out of the can and divide each into six pieces. Set the icing aside – you’ll use it after the casserole is baked.
- Fill the Pan: Spray your 9-inch pan with cooking spray. You can use a round pan or square one. Place the cinnamon roll pieces in the pan. Sprinkle the blueberries over the cinnamon roll pieces.
- Make the sauce: Combine the brown sugar and melted butter in a small bowl. Pour the mixture over the top of the blueberries and cinnamon rolls.
- Bake: Bake the casserole at 350°F for 25 to 35 minutes or until it’s golden brown and the cinnamon rolls are cooked through. Drizzle the icing over the hot casserole and serve!
Tip From Dorothy
Expert Tips
- You can use other types of berries: Try using different kinds of berries, or try a combination! Strawberries, blackberries, and raspberries will work great. Just follow my tips if you’re using frozen ones.
- You can make it ahead of time: This blueberry casserole is so quick, I usually just make it the morning I want to serve it. But you can assemble it the night before and keep it in the refrigerator. Because the rolls will soak up more of the butter-sugar mixture, I like to wait to pour this mixture over the top until right before I bake it.
FAQs
Store in an airtight container in the refrigerator for about 3 days.
Blueberry Cinnamon Roll Bake Recipe
Recipe Video
Ingredients
- 1 can Pillsbury Grands! Cinnamon Rolls
- 5 tablespoons unsalted butter melted
- 1/3 cup packed brown sugar
- 1 cup blueberries see note
Instructions
- Preheat oven to 350°F. Spray a 9-inch round or square pan with nonstick cooking spray.
- Open cinnamon rolls and separate. Set icing aside for later. Slice rolls into 6 pieces each. Place in prepared pan.
- Sprinkle blueberries over cinnamon rolls.
- Stir together melted butter and brown sugar, pour over rolls in pan.
- Bake for 25-35 minutes, or until the casserole is golden brown and cooked through.
- Drizzle icing over the hot rolls and serve.
Going to try each one of these as if I’m in a pie fest, and I’m going to eat them all and leave none for the rest! Just kidding on that note, thank you for a delicious delightful decadent desserts!