Description
A delicious twist on cinnamon rolls and pancake casserole, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cans of crescent roll dough
- 2 cups fresh or frozen blueberries
- 4 large eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Unroll the crescent roll dough and cut it into pieces. Place half of the dough pieces in the bottom of the prepared dish.
- Scatter the blueberries evenly over the dough.
- Whisk together the eggs, milk, sugar, vanilla extract, and cinnamon. Pour this mixture over the blueberries and dough.
- Top with the remaining pieces of dough.
- Bake for 25-30 minutes, or until golden brown on top.
- Allow to cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
Serve warm with whipped cream or vanilla ice cream for an indulgent treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 9g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 210mg