Blueberry Cinnamon Roll Casserole
This blueberry cinnamon roll casserole is an easy recipe combining refrigerated cinnamon rolls with juicy blueberries to create a fruity dish perfect for breakfast, snacking, or dessert.
Servings: 5
Calories:
Ingredients
- 1 pkg Grand Cinnamon Rolls, Pillsbury
- 2 cups frozen blueberries
- ¼ cup sugar
- 1 Tbsp lemon juice
- 1 tsp corn starch
Instructions
- Preheat oven to 350° and spray an 8 x 8 glass baking dish with a non stick spray. Set aside.
- Using a medium mixing bowl, add blueberries, sugar, lemon juice and corn starch. Stir and let sit.
- Remove cinnamon rolls from package and cut each one into 6 pieces and add to the bowl with the blueberries, stir.
- Pour into prepared baking dish and bake for 22-25 minutes until golden brown.
- Remove from oven and top with the icing that came with the cinnamon rolls.
- Serve warm with a scoop of vanilla ice cream.
Notes
Tips
- I recommend a glass baking dish. It distributes heat well and won't overbake the cinnamon rolls.
- Defrost the blueberries so they release their juice. This ensures the sauce is the right texture.
- If you have to use a metal pan, especially a dark one, check the cinnamon rolls about 3 to 4 minutes early.