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 12–16 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
- Grease the slow cooker with butter or non-stick spray.
- Cut each cinnamon roll into quarters and spread them evenly in the slow cooker.
2. Make the Custard Mixture
- In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, maple syrup, and brown sugar until smooth.
3. Assemble the Casserole
- Pour the custard mixture evenly over the cinnamon roll pieces, making sure they are well coated.
- Drizzle with melted butter.
4. Cook
- 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
- Drizzle the icing over the warm casserole just before serving.
- 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