Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crock Pot Cinnamon Roll Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 2-2.5 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 6-8 servings 1x
  • Category: Breakfast, Brunch
  • Method: Slow Cooker
  • Cuisine: American

Description

This warm, gooey, and sweet cinnamon roll casserole is made in the slow cooker for an easy, hands-off breakfast! Perfect for brunch, holiday mornings, or meal prep, this recipe uses store-bought cinnamon rolls and a rich egg custard to create a soft, delicious treat with minimal effort.


Ingredients

Units Scale
  • 2 tubes refrigerated cinnamon rolls (like Pillsbury, about 1216 rolls)
  • 4 large eggs
  • 1/2 cup milk (or half-and-half for extra richness)
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup maple syrup (optional, for extra sweetness)
  • 1/4 cup brown sugar
  • 2 tbsp butter, melted
  • Icing from cinnamon roll package (or homemade glaze)

Optional Toppings:

  • Powdered sugar
  • Extra maple syrup
  • Chopped pecans or walnuts

Instructions

 Prepare the Cinnamon Rolls

  1. Grease the slow cooker with butter or non-stick spray.
  2. Cut each cinnamon roll into quarters and spread them evenly in the slow cooker.

2. Make the Custard Mixture

  1. In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup, and brown sugar until smooth.

3. Assemble the Casserole

  1. Pour the custard mixture evenly over the cinnamon roll pieces, making sure they are well coated.
  2. Drizzle with melted butter.

4. Cook

  1. Cover and cook on LOW for 2-2.5 hours or until the center is set. Avoid opening the lid too often to keep the heat in!

5. Add Icing & Serve

  1. Drizzle the icing over the warm casserole just before serving.
  2. Top with powdered sugar, extra maple syrup, or chopped nuts if desired.

Notes

  • Make it Overnight: Assemble everything the night before, refrigerate, and start the slow cooker in the morning.
  • Extra Gooey? Pour ½ cup heavy cream over the rolls before cooking.
  • Storage: Refrigerate leftovers for 3-4 days and reheat in the microwave.

Nutrition

  • Calories: 380
  • Sugar: 25g
  • Sodium: 400mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 110mg