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Blueberry Cinnamon Roll Casserole

Blueberry Cinnamon Roll Casserole Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 (17.5 oz) cans refrigerated cinnamon rolls with icing
  • 1 cup fresh or frozen blueberries
  • 4 oz cream cheese, cold, cut into 1/2-inch cubes
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Grease a 9x13-inch baking dish. Cut cinnamon rolls into quarters and scatter in the dish. Add blueberries and dot with cold cream cheese cubes.
  2. In a bowl, whisk eggs, milk, vanilla, and salt until smooth. Pour evenly over the roll pieces.
  3. Gently press the pieces into the liquid, cover with plastic wrap, and refrigerate at least 4 hours or overnight.
  4. Preheat oven to 350°F (180°C). Uncover the dish and bake 35 to 40 minutes until golden and set. Let rest 10 minutes, then drizzle the warmed icing packets over the top and slice.

Notes

The 4-hour minimum chill is not included in the prep or cook time. If using a metal pan, start checking for doneness at the 30-minute mark to avoid overbrowning.