This blueberry cinnamon roll casserole is the perfect breakfast or brunch to serve while hosting!
Blueberry Cinnamon Roll Casserole
- Yield: about 8 servings 1x
Ingredients
2 (12 oz) tubes of cinnamon rolls
4 tbsp butter, melted
3/4 cup milk
4 eggs
1/4 cup maple syrup
2 tsp vanilla
1 tsp cinnamon
1 cup fresh blueberries
Instructions
Preheat the oven to 350 degrees F.
Open your cinnamon roll tubes. Put the icing aside for later. Take each individual cinnamon roll and cut it into 4 small pieces. Set aside.
In a medium mixing bowl, whisk together the milk, eggs, maple syrup, vanilla and cinnamon. Set aside.
In a 9×13 baking dish (or something similar) add the melted butter to make an even layer at the bottom of the dish.
Add the cinnamon roll pieces in an even layer then top with blueberries, scattering them throughout the cinnamon roll pieces. Pour the milk/egg mixture over the cinnamon roll pieces and blueberries.
Bake for 25-35 minutes. Let cool for 10 minutes before drizzling with icing. I find that one container of icing is enough.
Serve and enjoy!
Leftovers can be stored in an airtight container for up to 3 days.
