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Blueberry Breakfast Casserole

This Blueberry Breakfast Casserole recipe is like a cool twist on bread pudding using fresh blueberries and canned cinnamon rolls with icing. What’s not to love about this breakfast bake that could also be eaten for dessert?

Cinnamon Roll Casserole with Blueberries in a red baking dish.
Blueberry Breakfast Casserole

Fresh blueberries rank among the best fruits that you can eat. One little cup has only 80 calories and supplies 25% of the daily recommended allowance of Vitamin C.

Blueberries also have fiber and are a source of manganese. You could say that blueberries are a little fruity powerhouse.


For this breakfast treat, blueberries are combined with a luscious, cream cheese, and lemon mixture. For the dough portion of the recipe, all you need is one package of Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing.

Fresh blueberries are rinsed in a yellow colander.

Ingredients that you need to make this blueberry breakfast casserole are:

  • Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing
  • 8-ounces cream cheesesoftened
  • ½ cup powdered sugar
  • 2 cups fresh blueberries
  • 2 Tablespoons grated lemon zest
Grands Cinnamon Rolls on a cutting board.

How To Make Blueberry Breakfast Casserole

Start by preheating your oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with nonstick spray.

In a large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High for 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of lemon zest.

Blueberries and lemon zest in a glass bowl.

Separate the dough into 5 rolls. (The icing needs to be placed back in the refrigerator.) Cut each roll into 6 pieces.

Next, add the biscuit pieces to the cream cheese mixture, and spoon it into the prepared baking dish.

Cinnamon rolls and blueberries in a creamy sauce in a glass mixing bowl.

Baking Time

Pop the casserole in the oven for approximately 35 minutes.

Bake until the dish is bubbling around the edges and the dough is baked through in the center. Allow the casserole to cool for 10 minutes.

Transfer the reserved icing to a small bowl and stir in the remaining 1 tablespoon of lemon zest. Spoon the icing mixture into a small resealable food-storage plastic bag and partially seal the bag. Cut off a tiny corner of the bag and squeeze the bag to pipe the icing over the top of the breakfast bake.

Blueberry breakfast bake with cinnamon rolls.
Cinnamon Roll Casserole with Blueberries

Got lots of blueberries? Be sure to check out my recipes for Blueberry Muffins and Whole Wheat Blueberry Pancakes.

Here are a couple more recipes using one of nature’s healthiest fruits:

blueberry breakfast casserole in a pan

Blueberry Breakfast Casserole

Can you think of a more perfect breakfast than this cinnamon roll casserole with blueberries? The sweet and tangy flavors will make your taste buds go wild for yet another reason.
4.54 from 39 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 38 minutes
Additional Time: 12 minutes
Total Time: 1 hour
Servings: 8
Calories: 406kcal


  • 8 ounces package cream cheese softened
  • ½ cup powdered sugar
  • 2 cups fresh blueberries
  • 2 Tablespoons grated lemon zest
  • 17.5 ounces Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing


  • Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  • In large microwavable bowl, microwave cream cheese and powdered sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
  • Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
  • Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in center. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.


Shout out to Pillsbury for allowing me to share their recipe with you!


Serving: 1/8 | Calories: 406kcal | Carbohydrates: 54g | Protein: 7g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 3g | Cholesterol: 29mg | Sodium: 825mg | Fiber: 2g | Sugar: 22g
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For more delicious quick and easy recipes, be sure to visit Pillsbury.com.

Cut up cinnamon rolls and blueberries baked in a dish and topped with icing.

Did you know that you can use a can of Pillsbury™ Grands!™ Southern Homestyle refrigerated biscuits to make Chicken and Dumplings? It’s true.

Be sure to come back and tell us how your blueberry casserole turned out!

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  1. 4 stars
    This was an Amazing recipe… However, I highly recommend that you use two packages of Grands instead of one. It spreads out and the Grands do not cover the whole top of a 9 x 13. Maybe use a bunt pan.?. The flavor was yummy.

    1. I imagine that it could. I am not sure how long and what temperature would be best.

      I have made muffins using Grands Cinnamon rolls, but they did not have cream cheese. They bake for 15 – 17 minutes at 350 degrees.

      I would guess that if you were to convert this recipe to a muffin recipe that you should bake for at least 20 minutes and then check for doneness.

      If you make them, please let me know how they turned out and how long you baked them. Thanks!

    1. Each can of Grands cinnamon rolls has icing inside it. When making this recipe, you set the icing aside until Step 4 of the recipe. My apologies if the directions seem confusing.

  2. Just made this. Oh my gosh!! Truly delicious. After the initial taste we added a little ice cream. 😏. Really good. Adding this to the Christmas breakfast menu.

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