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
Scale
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
