This blueberry cinnamon roll casserole turns refrigerated cinnamon rolls into a soft, gooey bake filled with juicy blueberries and warm cinnamon flavor. Topped with a sweet blueberry icing, it’s perfect for an easy breakfast or brunch treat.
Easy Blueberry Cinnamon Roll Casserole
This blueberry cinnamon roll casserole is all about taking something simple – refrigerated cinnamon rolls – and turning them into a warm, gooey bake that’s packed with flavor. The cinnamon rolls bake together into a soft, pull-apart dish, with juicy blueberries nestled between the layers. A little heavy cream keeps everything extra moist, while the brown sugar melts into the rolls, adding just the right touch of caramel-like sweetness.
Once it comes out of the oven golden and bubbling, it’s time for the icing. Instead of using it as-is, I mix it with even more blueberries and blend until smooth. The result is a sweet, fruity drizzle that ties everything together, adding an extra burst of blueberry flavor to every bite.
This is the kind of casserole that works for a weekend breakfast, brunch, or whenever you want something warm and comforting without a lot of effort. It comes together quickly, bakes up beautifully, and is easy to serve straight from the pan.
Why I Love This Recipe
- Takes refrigerated cinnamon rolls and makes them even better – soft, gooey, and full of blueberries.
- The blueberry icing is delicious and super easy to mix up.
- Perfect for brunch or when I just want something warm and sweet without a lot of work.
Ingredients
You’ll only need a few simple ingredients to make this blueberry cinnamon roll casserole, and each one plays a key role in bringing it all together.
- Refrigerated cinnamon rolls – The base of the casserole, giving it that soft, gooey texture with plenty of cinnamon flavor.
- Icing included in cinnamon roll packaging – Adds to the gooey topping.
- Unsalted butter – Adds richness and helps the rolls bake up golden and flavorful.
- Light brown sugar – Gives a hint of caramel-like sweetness as it melts into the casserole.
- Blueberries – Some bake into the rolls, while the rest blend into the icing for a fruity finish.
- Heavy cream – Makes the casserole extra soft and gooey by adding moisture as it bakes.
How to Make Blueberry Cinnamon Roll Casserole
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the pan and rolls)
Heat the oven to 350°F (175°C) and butter up a 9×13-inch pan. Pop open the cinnamon rolls, set the icing aside, cut them into quarters, and scatter the pieces in the pan. - Step Two (butter, berries, and sugar)
Melt some butter and drizzle it over the rolls. Throw a handful of blueberries across the top and rain down some brown sugar so it all bakes up caramel-y. - Step Three (cream and bake)
Pour the cream slowly over everything, then slide the pan into the oven. Bake 35 to 37 minutes, until the rolls puff and turn golden. Let it rest for 5 minutes so it holds together. - Step Four (blueberry icing)
While it rests, warm the icing in the microwave, stir in the rest of the blueberries, and mix until it’s glossy and purple. - Step Five (finish and serve)
Drizzle that blueberry icing all over the casserole and dig in while it’s warm and gooey.
Recipe Tips
Here are a few tips to make sure your blueberry cinnamon roll casserole turns out just right.
- Use fresh or frozen blueberries – Both work, but if using frozen, don’t thaw them first or they’ll get too juicy.
- Don’t skip the heavy cream – It keeps the casserole soft and gooey, so pour it evenly over the rolls before baking.
- Mix the icing while the casserole cools – This gives it time to thicken up a bit, so it drizzles instead of running off.
- Make it your own – Swap in different berries, add a sprinkle of cinnamon, or top with chopped nuts for extra crunch.
Storage and Freezing
If you’ve got leftovers, here’s how to store, freeze, and reheat them so they stay just as soft and delicious.
- Leftovers – Keep any extra casserole in an airtight container in the fridge for up to 3 days.
- Freezing – Wrap individual portions tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
- Reheating – Warm in the microwave for 10–15 seconds to bring back the soft, gooey texture. If reheating multiple pieces, cover with foil and bake at 300°F for about 10 minutes.
Frequently Asked Questions
- Do I have to use heavy cream?
Heavy cream makes the casserole extra soft and gooey, but if needed, you can substitute half-and-half or whole milk. - Can I make this ahead of time?
You can assemble everything the night before, cover it, and store it in the fridge. Let it sit at room temperature for 10–15 minutes before baking. - Can I use a different fruit?
Yes. Strawberries, raspberries, or blackberries would all work well in place of blueberries. - How do I keep the icing from running off?
Let the casserole cool for 5 minutes before drizzling the icing, so it stays thick and coats the top instead of melting too much.
More Breakfast Casserole Recipes
If you’re into this blueberry cinnamon roll casserole, here are a few more breakfast casseroles I love.
- Cinnamon Roll Casserole – the classic version made with refrigerated rolls.
- Bagel Breakfast Casserole with Kielbasa – cheesy and savory with smoky sausage.
- Overnight Apple Pie French Toast Bake – sweet, cozy, and made for the holidays.
- Cheesy Pepperoni Strata – rustic bread layered with pepperoni, spinach, and cheddar.
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Blueberry Cinnamon Roll Casserole
Equipment
- measuring cups and spoons For accurately measuring the blueberries, heavy cream, and butter.
- mixing bowls Used to heat and soften the icing.
- hand mixer (optional) Helps blend the blueberries into the icing for a smooth texture.
- Knife For cutting the cinnamon rolls into bite-sized pieces.
- baking pan 9x13 Holds the casserole for baking.
Ingredients
- 4 tbsps. butter divided
- 2 cans (12.4 oz. each 8 count) refrigerated cinnamon rolls
- 1-1/2 cups fresh blueberries divided
- 1/4 cup light brown sugar
- 1/2 cup heavy cream
- 2 icing containers that came with cinnamon rolls
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan with 1 tablespoon of butter.4 tbsps. butter
- Open the cinnamon rolls and set the icing aside for later. Cut each roll into 4 pieces and spread them evenly in the prepared pan.2 cans (12.4 oz. each 8 count) refrigerated cinnamon rolls
- Melt 3 tablespoons of butter and drizzle it over the cinnamon roll pieces.
- Sprinkle 1 cup of blueberries evenly over the cinnamon rolls.1-1/2 cups fresh blueberries
- Evenly sprinkle the brown sugar on top.1/4 cup light brown sugar
- Pour the heavy cream over the entire mixture.1/2 cup heavy cream
- Bake for 35–37 minutes, or until golden brown.
- Remove from the oven and let it sit for 5 minutes.
- While the casserole cools, combine the icing from both containers in a small bowl. Microwave at 50% power for about 20 seconds.2 icing containers that came with cinnamon rolls
- Stir the icing, then add the remaining ½ cup of blueberries. Using a hand mixer on low speed, blend until smooth.
- Drizzle the blueberry icing over the casserole and serve.
Notes
Nutrition
Have you made this Blueberry Cinnamon Roll Casserole? I’d love to hear how it turned out — leave a comment below and let me know.
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