Blueberry Cinnamon Roll Casserole

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!

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!

Serve this Cinnamon Roll Bake alongside these other brunch favorites:

• Cheesy Sausage Egg Casserole
• Crustless Quiche
• Egg Muffins