If you’ve ever dreamed of turning your favorite cinnamon rolls into a decadent, effortless breakfast treat, the Crock Pot Cinnamon Roll Casserole is here to make your mornings magical! This irresistible casserole transforms two cans of pillowy cinnamon rolls into a soft, custardy, golden bake, all gently cooked in your slow cooker while you get on with your day (or your extra cup of coffee). Sweet vanilla, warming cinnamon, and a vanilla-maple custard soak every bite, creating an irresistibly gooey, bakery-fresh breakfast that’s ready for holidays, brunch gatherings, or slow, cozy weekends. With a final drizzle of icing, this crowd-pleasing Crock Pot Cinnamon Roll Casserole is destined to be the star of your breakfast table!
Ingredients You’ll Need
-
Cinnamon Roll Casserole:
- 2 cans refrigerated cinnamon rolls (8-count each)
Egg Mixture:
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- Nonstick cooking spray
- Icing from cinnamon roll cans (reserved for drizzling)
How to Make Crock Pot Cinnamon Roll Casserole
Step 1: Prep the Slow Cooker
Start by generously coating the inside of your slow cooker with nonstick cooking spray. This simple step means your casserole will release perfectly without sticking, and cleanup will be a breeze. Make sure to reach all the corners so every piece slides out easily when serving.
Step 2: Cut the Cinnamon Rolls
Unroll those cans of cinnamon rolls and set the icing aside for later. Cut each roll into quarters—don’t worry about making them perfectly even! The pieces will puff up and nestle together as they cook, creating an irresistible, pull-apart effect.
Step 3: Make the Custard Mixture
In a medium bowl, whisk together the eggs, heavy cream, ground cinnamon, vanilla extract, maple syrup, and melted butter. You want this mixture to be silky and beautifully blended, as it will bathe the cinnamon rolls and soak into every crevice for extra-rich flavor.
Step 4: Layer Everything Up
Scatter half of the cinnamon roll pieces into the bottom of your slow cooker. Pour half the custard mixture evenly over the top, ensuring each bite of bread soaks up flavor. Repeat with the remaining cinnamon rolls and custard, so you get layers of softness and spice. For extra crunch, feel free to sprinkle in chopped pecans or walnuts between the layers as an optional add-in.
Step 5: Slow Cook to Golden Perfection
Pop the lid on and set your cooker to low. Let your Crock Pot Cinnamon Roll Casserole gently bubble away for 2 to 2 1/2 hours, or until the center looks set and the edges turn a gorgeous golden brown. The aroma will fill your home—pure breakfast happiness!
Step 6: Rest and Ice
Once it’s set, turn off the slow cooker and let the casserole rest, uncovered, for about 10 minutes. This allows it to settle so slicing and serving won’t be messy. Finally, take that reserved icing, warm it briefly if desired, and drizzle generously over the top for the ultimate finish.
How to Serve Crock Pot Cinnamon Roll Casserole
Garnishes
Let your creative side shine with toppings! Besides the classic icing drizzle, try adding a sprinkle of powdered sugar, a dusting of extra cinnamon, or a sprinkle of chopped toasted nuts. Fresh berries or sliced bananas can add a burst of color and a pop of freshness that play beautifully against the rich base.
Side Dishes
This casserole is a showstopper on its own, but pairing it thoughtfully can make your breakfast or brunch complete. A bowl of Greek yogurt, lightly sweetened fruit salad, or a crisp mimosa can balance out the sweetness with something bright and refreshing. For special gatherings, offer savory options like scrambled eggs or crispy bacon alongside your Crock Pot Cinnamon Roll Casserole for a full spread.
Creative Ways to Present
For a party-ready presentation, serve the Crock Pot Cinnamon Roll Casserole straight from the slow cooker, letting guests help themselves. Or, for a fancier touch, portion out individual servings into pretty ramekins and top each with a swirl of icing and fresh fruit. You can even try a mini casserole version by dividing the mixture between multiple small slow cookers for personal-sized breakfast treats!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover your slow cooker insert or transfer slices to an airtight container and keep in the fridge. The flavors develop even more overnight, making day-old pieces just as delicious (if not more so!). Enjoy your Crock Pot Cinnamon Roll Casserole within 2 to 3 days for the best results.
Freezing
Yes, you can freeze this casserole! After it has cooled completely, wrap individual portions tightly in plastic wrap and foil, or place them in a freezer-safe container. Label and freeze for up to one month. When cravings hit, just thaw in the refrigerator overnight and warm as needed—no breakfast boredom here!
Reheating
To reheat, simply place a slice on a microwave-safe plate and heat for 30 to 45 seconds, or until warmed through. For a crispier bite, warm leftovers in the oven at 300°F for about 10 minutes. And don’t forget to add a little extra icing or a fresh dusting of cinnamon before serving.
FAQs
Can I make Crock Pot Cinnamon Roll Casserole ahead of time?
Absolutely! You can prep and assemble everything the night before and refrigerate it. In the morning, simply set it to cook in your slow cooker as directed. This is a lifesaver for holidays or busy weekends!
What size slow cooker works best?
A 6-quart slow cooker is perfect for this recipe, giving the rolls enough room to rise, set, and turn beautifully golden. If you use a smaller or larger size, watch the cooking time since it might vary slightly.
Can I make Crock Pot Cinnamon Roll Casserole with homemade cinnamon rolls?
Definitely! If you’re feeling ambitious, homemade cinnamon rolls work wonderfully. Just use about 16 small, cut-up rolls and follow the directions as written for a bakery-worthy result.
How do I know when the casserole is done?
The edges will be golden and the center should look set (not overly jiggly). If you gently press the middle and it feels firm, you’re good to go! Remember, every slow cooker heats a bit differently, so check at the 2-hour mark.
Are there any fun mix-in options for this recipe?
Tons! Along with classic nuts, you can add mini chocolate chips, swirls of cream cheese before cooking, or even a handful of dried fruit for an exciting twist on the original Crock Pot Cinnamon Roll Casserole.
Final Thoughts
I can’t wait for you to dig into your first, gooey bite of Crock Pot Cinnamon Roll Casserole. It’s the kind of recipe that feels special every time, yet is simple enough for any day you want something sweet and comforting. Serve it up, share it with your favorite people, and get ready for a breakfast that’s requested again and again!
Print
Crock Pot Cinnamon Roll Casserole Recipe
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a decadent breakfast treat with this easy-to-make Crock Pot Cinnamon Roll Casserole. Perfect for a cozy morning or a special brunch, this recipe will have your kitchen smelling like a bakery in no time!
Ingredients
Cinnamon Roll Casserole:
- 2 cans refrigerated cinnamon rolls (8-count each)
Egg Mixture:
- 4 large eggs
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 2 tablespoons melted butter
- Nonstick cooking spray
- Icing from cinnamon roll cans (reserved for drizzling)
Instructions
- Prepare the Crock Pot: Spray the inside of your slow cooker with nonstick cooking spray.
- Prep the Cinnamon Rolls: Cut each cinnamon roll into quarters and set aside the icing.
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, heavy cream, cinnamon, vanilla, maple syrup, and melted butter until well combined.
- Layer the Casserole: Place half of the cinnamon roll pieces into the bottom of the crock pot. Pour half of the egg mixture over the rolls. Layer the remaining cinnamon rolls on top and pour the rest of the egg mixture over them.
- Cook the Casserole: Cover and cook on low for 2 to 2 ½ hours, or until the center is set and the edges are golden.
- Rest and Serve: Turn off the slow cooker and let the casserole rest for 10 minutes. Drizzle the reserved icing over the top before serving.
Notes
- For added crunch, sprinkle chopped pecans or walnuts between layers.
- This casserole is best served warm and can be reheated the next day.
- Prep Time: 10 minutes
- Cook Time: 2 hours 15 minutes
- Category: Breakfast, Brunch
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
