Slow Cooker Cinnamon Roll Casserole is an easy and irresistible recipe for breakfast, brunch, or even dessert. This simple crock pot casserole combines refrigerated cinnamon rolls with a creamy egg custard and a sweet icing drizzle for a comforting treat that cooks in just a couple of hours.
Slow Cooker Cinnamon Roll Casserole
If you’ve never used a slow cooker for a sweet breakfast or dessert, this is a great starter recipe. Think of it as a French toast–style casserole but made with cinnamon rolls for extra convenience and flavor.
This recipe uses two tubes of refrigerated “grands” cinnamon rolls (with the icing cups included), making it a quick and reliable shortcut when you want something impressive with minimal prep.
Overview of the process:
Once the casserole finishes cooking, warm the remaining icing and pour it over the warm casserole before serving for an extra touch of sweetness.
Tips for Making This Cinnamon Roll Casserole
- Choose the larger “Grands” style refrigerated cinnamon rolls; they usually come five per tube and give a heartier texture.
- Use milk, half-and-half, or cream depending on how rich you want the custard to be.
- Use real maple syrup in the custard for the best depth of flavor.
- Fold in a peeled, diced apple or a handful of raisins for added texture and fruity flavor.
- Keep an eye on the bottom of the casserole while it cooks to prevent over-browning.
How to Serve Crockpot Cinnamon Roll Casserole
Suggested serving ideas:
- Drizzle warm maple syrup over each portion.
- Serve with a scoop of vanilla ice cream for a decadent dessert-style presentation.
- Add a dollop of whipped cream to individual servings.
- Dust lightly with powdered sugar for an attractive finish.
This recipe is kid-friendly and easy for children to help with, making it a fun option for family cooking time.
Nana’s Easy Cinnamon Bread
Air Fryer Peanut Butter Cookies
Easy Breakfast Egg Bake
Instant Pot Egg Bites
If you try this slow cooker cinnamon roll casserole, leave a comment and rating to share how it turned out for you.
Slow Cooker Cinnamon Roll Casserole
Equipment
- 5–6 qt slow cooker
Ingredients
- 2 (17.5 oz) tubes refrigerated cinnamon rolls (Grands size) with icing
- 5 eggs
- 3/4 cup milk (or half-and-half, heavy cream)
- 1/4 cup real maple syrup
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla
Optional
- 1 peeled and diced apple
- 1 can apple pie filling
- 1/2 cup raisins
Instructions
- Spray the slow cooker crock with cooking spray.
- Remove the cinnamon rolls from the tubes and cut each into quarters, keeping the spirals intact. Set the icing cups aside.
- Arrange the cut rolls in a single layer in the slow cooker, leaving space so they can expand. Create a second layer if needed.
- In a bowl, whisk together the eggs, milk (or cream), maple syrup, cinnamon, and vanilla. Pour the custard evenly over the cinnamon rolls.
- Warm one icing cup in the microwave for 7–10 seconds and drizzle it over the rolls.
- Cook on Low for 1½ to 2½ hours, checking occasionally to prevent the bottom from over-browning.
- When finished, turn off the slow cooker and remove the lid.
- Warm the remaining icing and drizzle over the hot casserole just before serving. Serve with extra maple syrup or a scoop of vanilla ice cream if desired.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Mention @simply_happy_foodie
Pin This Cinnamon Roll Casserole Recipe
Resources to Make This Recipe
Recommended tools: a 5–6 quart slow cooker and basic mixing bowls. Use high-quality maple syrup for the best flavor.