Go Back
Blueberry Cinnamon Roll Cheesecake Casserole
Print

Blueberry Cinnamon Roll Cheesecake Casserole

This Blueberry Cinnamon Roll Cheesecake Casserole combines soft cinnamon rolls, juicy blueberries, and creamy cheesecake filling in one easy breakfast bake. Finished with sweet icing, it’s perfect for weekend breakfasts, brunch, holidays, or special occasions.
Prep Time: 15 minutes
Cook Time: 30–40 minutes
Rest Time: 10 minutes
Total Time: 55–65 minutes
Servings: 10–12
Ingredients
2 cans refrigerated cinnamon rolls with icing
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup milk or heavy cream
1½ cups fresh blueberries
½ teaspoon ground cinnamon
1 teaspoon lemon zest, optional
Reserved cinnamon roll icing, for topping
Instructions
Preheat your oven to 350°F and lightly grease a 9 x 13-inch baking dish.
Open the cinnamon roll packages and set the icing aside. Cut each cinnamon roll into 4 pieces and spread them evenly in the prepared baking dish.
Beat the softened cream cheese and sugar until smooth and creamy. Add the vanilla, eggs, milk or heavy cream, cinnamon, and optional lemon zest. Mix until well combined.
Scatter the blueberries evenly over and between the cinnamon roll pieces.
Pour the cream cheese mixture evenly over the cinnamon rolls and blueberries, making sure it reaches throughout the casserole.
Bake for 30–40 minutes, or until the cinnamon rolls are golden, the dough is cooked through, and the center is set.
Remove from the oven and let the casserole rest for about 10 minutes.
Drizzle the reserved cinnamon roll icing over the warm casserole. Garnish with extra blueberries if desired.
Serve warm and enjoy.
Tips
Soften the cream cheese before mixing for a smoother cheesecake filling.
Fresh blueberries work especially well, but frozen blueberries can also be used.
Avoid overbaking so the cinnamon rolls stay soft and tender.
Add lemon zest for a fresh citrus flavor that pairs beautifully with blueberries.
Chopped pecans can be sprinkled on top before baking for extra crunch.
Storage
Keep leftovers covered in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave or warm several servings in the oven until heated through.