Blueberry Cinnamon Roll Crumble also known as Blueberry Cinnamon Roll Casserole is such a treat for breakfast. Wow, your guests with this simple recipe.
This year instead of making eggs and bacon or waffles, I decided to go all out and make a real treat. I call it Blueberry Cinnamon Roll Crumble. I adapted this recipe from a cinnamon roll brand’s recipe, but I don’t use the type of cinnamon rolls they make, and based on the amount of blueberry pie filling I thought I could actually make way more and I did, three times more!
Blueberry Cinnamon Roll Crumble
2 cans Pillsbury cinnamon rolls 8-count.
1 large can blueberry pie filling
1/4 cup softened butter
1/2 cup flour (or yellow cake mix)
1/2 cup brown sugar
1/2 cup chopped pecans
1-2 packets of icing
Grease a baking dish large enough to hold 16 cinnamon rolls.
Cover the cinnamon rolls with the pie filling.
In a separate bowl mix the softened butter, flour, brown sugar, and pecans. Once mixed shake out over the pie filling.
Bake at 365 degrees for 50 minutes or until the cinnamon rolls have completely cooked. Depending on your oven you may need to bake at 375.
Once it’s done top it with the icing that came with the cinnamon rolls.
Strawberry Breakfast Casserole
I decided to make this breakfast casserole for Thanksgiving morning, but instead of using blueberry, I used Strawberry pie filling. It was just as good. I guess you could use any type of pie filling.
This blueberry cinnamon breakfast casserole is the perfect brunch dish or make-ahead breakfast recipe for a crowd. It’s easy to assemble with just a few simple ingredients and can be prepped ahead of time, making it ideal for feeding a large group. If you’re looking for an impressive yet effortless breakfast casserole recipe, this is the one! What is your favorite breakfast casserole recipe?
Another fun and special ‘to us’ breakfast that we make are donuts made from biscuits.