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Blueberry Cinnamon Roll Casserole

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 2 cans refrigerated cinnamon rolls (cut into pieces)
  • 1–1½ cups blueberries (fresh or frozen)
  • 3 eggs
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • Icing (from cinnamon roll cans)

Method
 

  1. Step 1: Prep Your Base
    Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
    Cut each cinnamon roll into 4–6 pieces and spread them evenly in the dish.
    Don’t pack them too tightly—space helps them cook evenly.
  2. Step 2: Add the blueberries
    Scatter blueberries over the dough.
    If you’ve got a minute, toss them with a teaspoon of flour first. It helps keep them from sinking.
  3. Step 3: Mix and pour the custard
    Whisk together eggs, milk, vanilla, and cinnamon.
    Pour it slowly over the casserole so everything gets coated.
    It might look a little wet—that’s exactly what you want.
  4. Step 4: Bake until golden
    Bake for 25–35 minutes.
    You’re looking for:
    A golden top
    A center that’s set but still soft
    If it jiggles like liquid, give it a few more minutes.
  5. Step 5: Finish with icing (the best part)
    Drizzle the icing from the cinnamon roll cans over the warm casserole.
    Let it sit for 5–10 minutes before serving.
    Honestly, this step feels small—but it makes the whole dish.