Slow Cooker Cinnamon Roll Casserole

Slow Cooker Cinnamon Roll Casserole is an easy and delicious breakfast or brunch recipe. Or have it for dessert! This is a super simple crock pot cinnamon roll casserole with a yummy, creamy egg custard and icing on top. Cinnamon Roll Casserole in the crockpot Cooks in just a few hours!

Slow Cooker Cinnamon Roll Casserole

If you never thought to make a breakfast or dessert in your slow cooker, this is a great first recipe to try. It is kind of like French toast, made with cinnamon rolls!

This Cinnamon Roll Casserole recipe is like a "supermarket shortcut" as it uses 2 tubes of refrigerated cinnamon rolls (with icing).

The steps to make this Crock Pot Cinnamon Roll Casserole are simple:

Pour the remaining icing over the warm cinnamon roll casserole before serving. Yum!

Tips for Making This Cinnamon Roll Casserole

• Use the larger "grands" style cinnamon rolls. They come 5 per tube.
• You can use half-and-half, whole or skim milk.
• Real maple syrup is the best syrup to use. Not the fake stuff.
• Try adding a diced apple or two for an added dimension.
• Watch the casserole so it doesn't get too brown on the bottom.

How to Serve Crockpot Cinnamon Roll Casserole

• You can pour some warm maple syrup over the casserole.
• Serve cinnamon roll casserole with a scoop of vanilla ice cream.
• Top each serving with a dollop of whipped cream.
• Sprinkle with some powdered sugar.

This slow cooker Cinnamon Roll Casserole is a great recipe for kids to help make. Kids love helping in the kitchen!

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If you make this yummy crock pot cinnamon roll casserole recipe, please leave a comment and a star rating below. I'd like to know how you liked it!

5 from 1 vote

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Slow Cooker Cinnamon Roll Casserole

Prep Time

15 mins

Cook Time

2 hrs

Total Time

2 hrs 15 mins

 

Slow Cooker Cinnamon Roll Casserole is a delicious dessert or Holiday breakfast that you make in your slow cooker. Try adding diced apples or raisins for a fruity burst of flavor!

Course: Brunch

Cuisine: American

Keyword: crock pot cinnamon roll casserole recipe

Servings: 9

Calories: 412 kcal

Author: Sandy Clifton

Ingredients

• 2 (17.5 oz) tubes Refrigerated Cinnamon Rolls "Grands Size" (with Icing)
• 5 Eggs
• ¾ cup Milk
• ¼ cup Real Maple Syrup
• 1 teaspoon Cinnamon
• 1 ½ teaspoons Vanilla

Optional

• 1 Peeled & Diced Apple
• 1 can Apple Pie Filling
• ½ cup Raisins

Instructions

1. Spray the slow cooker crock with cooking spray.

2. Remove the cinnamon rolls from the tubes and cut in quarters (leave them rolled). Set the icing aside.

3. Place the cut cinnamon rolls in the bottom of the slow cooker. Don't crowd them together too much as they will expand. Just make a layer where they barely touch each other. Make a second layer with the extra.

4. In a mixing bowl add the eggs, milk, maple syrup, cinnamon, and vanilla. Whisk until well combined. Then pour the mixture over the cinnamon rolls.

5. Warm up one of the icing cups in the microwave for 7-10 seconds and drizzle it over the cinnamon rolls.

6. Cook on Low for 1½ to 2½ hours. Watch it so the bottom doesn't overcook.

7. When done, turn off the slow cooker and remove the lid.

8. Just before serving, warm up the remaining icing cup and drizzle the icing over the hot cinnamon roll casserole.

9. Serve a large spoonful with extra maple syrup, or some vanilla ice cream (or both!).

Recipe Notes

Half and Half or Heavy Cream can be used in place of milk for an extra creamy result.

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