Description
A delightful Blueberry Cinnamon Roll Casserole combining the gooey sweetness of cinnamon rolls with fresh blueberries, baked in a creamy cinnamon-vanilla custard. Perfect for a comforting breakfast or brunch that serves five with a golden, luscious finish drizzled with icing.
Ingredients
Scale
Cinnamon Roll Base
- 2 packages (8-count each) refrigerated cinnamon rolls with icing (save icing for topping)
Fruit
- 1 cup fresh blueberries (fresh preferred over frozen)
Custard Mix
- 4 large eggs
- 1/2 cup milk
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking. Cut each cinnamon roll into quarters to create bite-sized pieces that will soak up the custard.
- Assemble: Evenly spread the cinnamon roll pieces in the greased dish. Scatter the fresh blueberries evenly over the top to ensure every bite has some fruity sweetness.
- Custard: In a medium bowl, whisk together the eggs, milk, ground cinnamon, and vanilla extract until fully combined and smooth. Pour this custard mixture evenly over the cinnamon rolls and blueberries, allowing it to soak through.
- Bake: Place the casserole in the preheated oven and bake for 35 to 45 minutes, or until the top is golden brown and the custard is set. Remove from the oven and let cool slightly, then drizzle the reserved icing over the top for added sweetness and a beautiful finish.
Notes
- Use fresh blueberries if possible for best texture; frozen can be used but may add extra moisture.
- Make sure the cinnamon rolls are cut into small pieces so the custard permeates well.
- If you prefer a crispier top, broil for 1-2 minutes at the end but watch carefully to avoid burning.
- Let the casserole cool for a few minutes before serving to allow it to set and be easier to slice.
- This dish can also be made the night before and baked in the morning for a convenient breakfast.
