This Blueberry Cinnamon Roll Casserole has become my go-to weekend treat and an instant favorite whenever family or friends drop by for brunch. I first discovered the idea on a foggy Saturday morning when I wanted something effortless but memorable — pantry staples transformed into something that smells like a bakery and tastes like a celebration. The soft, pillowy cinnamon roll pieces soak up a simple egg-and-milk custard, creating a tender, bread-pudding-like interior, while pockets of fresh blueberries burst into sweet-tart jewels. The reserved icing melted into a glossy drizzle gives every bite the nostalgic sweetness of a classic cinnamon roll.

I remember the first time I made this for a holiday brunch: my usually reserved uncle went back for thirds, and my kids declared it "the best morning ever." The texture balances soft, custardy centers and slightly caramelized edges; the cinnamon aroma and blueberry brightness make it feel indulgent without requiring complicated technique. It’s forgiving — use frozen blueberries straight from the freezer, and the refrigerated cinnamon roll shortcut does most of the heavy lifting. This recipe shines on cozy mornings, potlucks, or whenever you want an effortless showstopper that feels homemade and special.

Ingredients

• Cinnamon rolls: Use two cans (8-count each) of refrigerated cinnamon rolls — any well-known brand works. Cut each roll into quarters to help the custard penetrate; reserving the included icing gives a ready-made glaze.
• Blueberries: One cup fresh or frozen blueberries. Frozen are fine straight from the bag and won’t overly leak if you distribute them evenly. Wild blueberries or large cultivated berries both work but expect slight texture differences.
• Eggs: Four large eggs to create the custard base — they set the casserole and provide structure. Use room-temperature eggs for more even mixing.
• Milk: Half a cup whole milk for richness; you can substitute 2% for a lighter finish, but full-fat yields a creamier custard.
• Sugar & flavorings: A quarter cup granulated sugar balances the tartness of the berries; one teaspoon vanilla and a half teaspoon ground cinnamon amplify the classic roll flavors.
• Optional twists: One teaspoon lemon zest for brightness, or two ounces cream cheese cut into small cubes for tangy, melty pockets—both elevate the dish depending on your preference.

Instructions

Preheat and prepare the dish: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with butter or nonstick spray so the edges caramelize without sticking — this also helps with easy serving. Arrange oven rack to the middle position for even browning. Cut and layer the rolls: Open the two cans of cinnamon rolls and reserve the icing cups in a small bowl. Cut each roll into quarters so you have bite-sized pieces that will absorb custard more easily. Spread the pieces in a single, slightly overlapping layer across the prepared dish to ensure even soaking. Add the blueberries and optional cubes: Scatter the blueberries evenly over the cinnamon roll pieces. If using cream cheese cubes, tuck them between roll pieces so they melt into pockets. Frozen blueberries can be used directly; try to distribute them so clusters don’t all sink to one corner. Whisk the custard: In a medium bowl, whisk together 4 large eggs, 1/2 cup milk, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground cinnamon until smooth and slightly frothy. The sugar should be mostly dissolved and the mixture homogeneous — this ensures even sweetness and prevents grainy spots. Soak the pieces: Pour the custard evenly over the layered rolls and blueberries. Gently press some roll pieces down so they begin to absorb the liquid; let the dish sit for 5–10 minutes before baking to allow the custard to soak into the dough for a tender interior. This rest is the key to a custardy texture rather than dry bread. Bake until set: Bake for 35–40 minutes until the top is golden and the center is set. The visual cue is a lightly browned top and edges pulling away slightly from the dish. Insert a toothpick into the center — it should come out mostly clean with a few moist crumbs but not wet custard. If the top browns too quickly, tent loosely with foil for the last 10 minutes. Rest and glaze: Remove from the oven and let rest 10–15 minutes — this finishes the set and makes it easier to slice and serve. Warm the reserved icing gently in the microwave for 10–15 seconds until pourable, then drizzle over the casserole. For added flair, sift a light dusting of powdered sugar or offer maple syrup at the table.

Storage Tips

Allow the casserole to cool to near room temperature before storing. Cover the baking dish tightly with plastic wrap or transfer pieces to an airtight container. Refrigerate for up to 3 days; gently reheat in a 350°F oven for 8–12 minutes or in the microwave for 45–90 seconds per serving. For longer storage, assemble the casserole in a freezer-safe dish and freeze unbaked for up to 2 months — thaw overnight in the fridge before baking and add 5–10 minutes to the bake time. When reheating, cover with foil to prevent the top from over-browning and finish uncovered for a minute or two to refresh the crust.

Ingredient Substitutions

If you need to adapt the recipe, swap whole milk for 2% or a dairy-free milk such as oat milk for a non-dairy version (note: flavor and richness will be slightly different). Replace granulated sugar with coconut sugar or a sugar substitute, keeping sweetness level similar. For gluten-free needs, use a reputable gluten-free cinnamon roll product or make a quick gluten-free biscuit dough cut into cubes. For a lighter version, use reduced-sugar cinnamon rolls and 2% milk. Lemon zest brightens the blueberry flavor, and cubed cream cheese gives a richer, tangy counterpoint — both are easy ways to tweak the final profile.

Serving Suggestions

Serve warm with a generous drizzle of the reserved icing and a few fresh blueberries on top for color. Pair with plain Greek yogurt or a dollop of crème fraîche to cut through sweetness, or offer maple syrup for guests who prefer extra sweetness. For a brunch spread, serve alongside scrambled eggs and a simple green salad for balance, or pair with coffee and mimosas for a celebratory touch. Garnish with lemon zest if used, and consider a sprinkle of toasted sliced almonds for texture contrast.

Cultural Background

This dish is a modern, American take on two comforting traditions: the cinnamon roll and the baked bread pudding. Cinnamon rolls have Scandinavian roots, particularly in Sweden where the beloved "kanelbulle" evolved into countless variations. Bread pudding-style casseroles have long used stale bread or pastry to make economical, comforting desserts and breakfasts. Combining the two is a clever shortcut popular in North American brunch culture — it uses ready-made convenience while delivering the warm, nostalgic flavors often associated with bakery mornings and holiday brunches.

Seasonal Adaptations

Use seasonal fruit to swap in peaches during summer, apples in fall (tossed with a little cinnamon and lemon), or pears in winter with a touch of nutmeg. For a holiday version, add a tablespoon of orange marmalade to the custard for citrus warmth and swap plain blueberries for cranberry-orange compote. In spring, toss in a handful of chopped strawberries and a sprinkle of fresh basil for a surprising but delightful flavor shift. The basic technique supports many seasonal ingredient swaps with only minor adjustments to sweetness and bake time.

Meal Prep Tips

Prepare the casserole the night before by layering the roll pieces and fruit, pouring the custard, then covering and refrigerating. In the morning, bring to room temperature for 15 minutes while the oven preheats and then bake as directed — this saves time and improves custard penetration. Portion into individual ramekins for grab-and-go breakfasts; bake for 20–25 minutes depending on size. Use disposable aluminum pans for potlucks to speed up cleanup and transport.

Whether you keep it simple or add a twist like lemon zest or cream cheese cubes, this casserole reliably produces big flavor with minimal fuss. It’s the kind of dish that turns an ordinary morning into one worth lingering over — try it, make it your own, and watch it become a new favorite.