Blueberry Breakfast Casserole (Made with Hawaiian Rolls)
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Some mornings are pure chaos – missing keys, overflowing laundry, and no idea what’s for breakfast. But when I do get a chance to plan ahead, this Blueberry Breakfast Casserole is the kind of cozy, feel-good recipe I reach for.
It starts with soft Hawaiian rolls, torn up and soaked in a cinnamon-spiced custard, then baked with juicy blueberries and (if you’re into it) pockets of cream cheese. It’s finished with a simple vanilla glaze that makes it feel a little extra without any extra work.
Perfect for weekend brunch or holiday mornings, this one’s great to prep the night before so you can sip coffee while it bakes and pretend mornings are always this peaceful.
Check out my Blueberry Muffins with Crumb Topping, or my Blueberry Pancakes, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Cozy. Warm and comforting without being too heavy.
Easy. Simple ingredients and a quick prep.
Crowd-pleaser. Perfect for brunch, holidays, or a special weekend breakfast.
Make-ahead friendly. Assemble the night before for a stress-free morning.
Adaptable. Switch up the fruit or make it dairy-free if needed.
Want a second make-ahead option for the table? Apple Monkey Bread is a cozy, pull-apart addition that plays really nicely with fruit-y breakfasts.
What to serve with this
Serve this breakfast casserole with crispy bacon or sausage, a big fruit salad, and hot coffee. It’s also great alongside a savory egg dish for a brunch spread.
Try my make ahead Biscuit Breakfast Casserole, too!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Hawaiian rolls. Soft and slightly sweet, they soak up the custard perfectly. Day-old rolls work best, but you can dry out fresh ones in the oven for a few minutes if needed. Make your own Hawaiian Rolls! You can use any kind of bread. A loaf of brioche bread would also be amazing, or challah bread if that’s what you have on hand.
- Eggs. I always use large eggs for baking.
- Heavy cream. You can swap it for half-and-half or a dairy-free alternative like full-fat coconut milk.
- Brown sugar. Light or dark brown sugar both work.
- Blueberries. Bring juicy bursts of flavor. Fresh or frozen both work – no need to thaw if frozen.
- Cream cheese. Optional, but adds creamy pockets throughout the casserole. Soften and cut into chunks before adding.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpPreheat the oven, make the custard, prep the blueberries
Preheat oven to 350°F. Grease a 9×12 inch dish. Tear Hawaiian rolls into bite-sized pieces (1-inch cubes) and spread in the dish.
Whisk eggs, cream, brown sugar, and cinnamon until smooth. Toss blueberries with lemon juice and flour in a small bowl.
Assemble the casserole
Sprinkle the blueberries over the torn rolls. If using cream cheese, tuck the softened chunks throughout the bread and berries. Pour the custard evenly over the top and gently press the bread down so it soaks up the custard.
Bake, cool slightly and glaze
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake another 10 minutes, until golden and set in the center. Let the casserole cool for 5 to 10 minutes. In a small bowl, whisk together the powdered sugar, milk, vanilla, and lemon zest (if using). Drizzle over the warm casserole.
Kylee’s Notes
- Use slightly stale bread for the best custard absorption.
- Tossing the blueberries in flour prevents them from sinking.
- Let it rest at least 15 minutes before baking to allow the bread to soak.
- Customize the glaze with lemon juice or extra zest.
- Make it ahead and refrigerate overnight before baking.
How to store leftovers
Refrigerator
Store covered in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven for 10 to 15 minutes.
To freeze
Let the baked casserole cool completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
FAQs
Nope. Any soft, sweet-ish bread works—brioche, challah, or even plain white sandwich bread will do the trick.
Yes! No need to thaw them – just toss with flour and lemon juice and use as directed.
It adds little creamy, tangy pockets. Optional, but highly recommended.
Yep – try raspberries, chopped strawberries, or even diced peaches. Just keep the amount about the same.
More recipes to love
- Blueberry Banana Bread – a similar fruity bake that uses up overripe bananas and fresh blueberries
- Breakfast Frittata Recipe – a veggie-packed casserole-style breakfast for a no-fuss weekday meal
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Blueberry Breakfast Casserole
Ingredients
- 1 12-count package Hawaiian rolls
- 6 large eggs
- ½ cup heavy cream
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon flour
- 4 ounces cream cheese softened and cut into small chunks, optional
For the glaze
- 1 cup powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- lemon zest optional
Instructions
- Preheat the oven to 350°F. Grease a 9×12 inch baking dish with butter or nonstick spray. Tear 1 12-count package Hawaiian rolls into bite-sized pieces and spread evenly in the dish.1 12-count package Hawaiian rolls
- In a large bowl, whisk together 6 large eggs, ½ cup heavy cream, ⅓ cup brown sugar, and 1 teaspoon cinnamon until smooth.6 large eggs, ½ cup heavy cream, ⅓ cup brown sugar, 1 teaspoon cinnamon
- In a small bowl, toss 1 cup blueberries with 1 tablespoon lemon juice and 1 tablespoon flour to help prevent sinking.1 cup blueberries, 1 tablespoon lemon juice, 1 tablespoon flour
- Sprinkle the blueberries over the torn rolls. If using cream cheese, tuck the 4 ounces cream cheese throughout the bread and berries. Pour the custard evenly over the top and gently press the bread down so it soaks up the custard.4 ounces cream cheese
- Cover with foil and bake for 35 to 40 minutes. Remove foil and bake another 10 minutes, until golden and set in the center.
Cool slightly and glaze
- Let the casserole cool for 5 to 10 minutes. In a small bowl, whisk together 1 cup powdered sugar, 5 tablespoons milk, 1 teaspoon vanilla extract, and lemon zest (if using). Drizzle over the warm casserole.1 cup powdered sugar, 5 tablespoons milk, 1 teaspoon vanilla extract, lemon zest
Notes
- Use slightly stale bread for the best custard absorption.
- Tossing the blueberries in flour prevents them from sinking.
- Let it rest at least 15 minutes before baking to allow the bread to soak.
- Customize the glaze with lemon juice or extra zest.
- Make it ahead and refrigerate overnight before baking.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
