Cinnamon Roll Breakfast Casserole
Print Recipe
4.5 from 4 votes

Cinnamon Roll Breakfast Casserole

This easy cinnamon roll breakfast casserole with blueberries is just amazing! Served for brunch or on Christmas morning it is a great way to make cinnamon rolls into a fruit casserole that everyone will love. Feeds 12 and costs under $10 to make which is a winner in my book! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: blueberry, breakfast, casserole
Servings: 12
Calories: 128kcal
Author: The Typical Mom

Ingredients

  • 2 cans cinnamon rolls refrigerated
  • 1/4 c butter melted
  • 6 eggs
  • 1/2 c half and half or heavy cream
  • 1 can pie filling we used 21 oz. blueberry

Instructions

  • Whisk together eggs and half and half, set aside.
  • Melt your butter and pour it into a 13x9 pan.
  • Cut 1 can of cinnamon rolls into 6 pcs each roll so you have small pieces.
  • Lay them in the pan on top of your butter.
  • Pour your can of pie filling evenly across these cinnamon roll pieces.
  • Cut the last can of cinnamon rolls into 6 pieces per cinnamon roll and lay those evenly on top of the pie filling.
  • Pour your whisked egg mixture evenly across everything in your pan.
  • Put into preheated oven at 375 degrees for about 22-25 minutes or until top rolls are golden brown and egg is cooked and not runny on top.
  • Allow to rest in your pan for 5-10 minutes and cut into squares, squeeze some frosting that came with your cinnamon rolls on each piece an serve.

Nutrition

Serving: 3oz | Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 93mg | Potassium: 65mg | Sugar: 6g | Vitamin A: 5.7% | Vitamin C: 1.1% | Calcium: 2.6% | Iron: 2.9%