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
- 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
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.
Serving: 3oz | Calories: 128kcal | Carbohydrates: 13g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 95mg | Sodium: 93mg | Potassium: 65mg | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 0.9mg | Calcium: 26mg | Iron: 0.5mg