Description
This Blueberry Cinnamon Roll Casserole is a delicious and easy-to-make breakfast treat combining soft cinnamon rolls with juicy blueberries and a buttery brown sugar glaze, topped with sweet icing. Perfect for a cozy weekend brunch.
Ingredients
Scale
Casserole 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: Preheat your oven to 350 °F (175 °C) and spray a 9-inch round or square baking pan with non-stick spray to prepare for baking.
- Prepare Cinnamon Rolls: Open the can of cinnamon rolls and separate each roll. Keep the icing packet aside to use after baking. Cut each roll into 6 pieces and distribute them evenly in the baking pan.
- Add Blueberries: Sprinkle the blueberries evenly over and between the cinnamon roll pieces for bursts of fruity flavor throughout.
- Make Butter Mixture: In a small bowl, mix the melted butter and packed brown sugar thoroughly. Pour this sweet, buttery mixture evenly over the cinnamon rolls and blueberries in the pan.
- Bake: Place the pan in the preheated oven and bake for 25 to 35 minutes until the casserole is golden brown and cooked through.
- Drizzle Icing: Remove the casserole from the oven and immediately drizzle the reserved icing from the cinnamon rolls packet over the hot casserole. Allow it to sit for a few minutes so the icing can set slightly before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, thaw and drain well to avoid excess moisture.
- If you prefer a less sweet version, reduce the amount of brown sugar or omit the icing drizzle.
- For a dairy-free option, substitute butter with a non-dairy alternative and use cinnamon rolls without dairy.
- Serve warm for the best flavor and texture experience.
- This casserole can be prepared the night before by assembling it and refrigerating; bake in the morning, adding a few extra minutes to baking time if cold.
