Cinnamon Roll Breakfast Casserole Recipe

A glazed blueberry pastry on a white plate, with layers of bread and visible cherry filling, evokes the comforting warmth of a cinnamon roll—a delightful breakfast casserole treat.

4.67 from 6 votes

Cinnamon Roll Breakfast Casserole Recipe

Pillsbury easy cinnamon roll breakfast casserole with blueberries is 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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, breakfast, casserole

Servings:

Author: Justine

Equipment

1 9x13 pan
1 cutting board

Ingredients

2 cans cinnamon rolls refrigerated, regular size, not Grands
3 large eggs
1/2 cup heavy cream evaporated milk or half and half
1 can pie filling we've used 21 oz. apple or blueberry
1 tsp cinnamon and sugar mix of two to sprinkle on top if using apple

Instructions

Whisk together eggs and evaporated milk, set aside.
Spray your 13x9 pan with non stick spray and preheat your oven to 375 degrees
Cut both cans of cinnamon rolls into 6 pcs for each roll so you have small pieces. Put these in a bowl.
Pour your can of pie filling into the bowl with your cinnamon roll pieces. Gently fold them together. Spread this evenly into your pan.
Pour your whisked egg mixture evenly across everything in your pan. If using apple pie filling sprinkle top with a mix of cinnamon and sugar.
Put into preheated oven at 375 degrees for about 30-33 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.

Video

Nutrition