Say hello to Crock Pot Cinnamon Roll Casserole. AKA the most delicious way to eat cinnamon rolls ever. It only takes mintues to prep and cooks up crispy around the edges and gooey in the middle.
I first saw this recipe on Pinterest several years ago. It was a pin from my friend Cris’s blog Recipes That Crock. It’s originally a recipe from Gooseberry Patch’s Slow Cooker Christmas Favorites.
Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.
As a child my brother’s favorite breakfast was Pillsbury Cinnamon Rolls. My mother would make them for him all the time.
Easy To Make With Cinnamon Rolls
This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture. Almost like a cinnamon roll bread pudding.
I adapted the recipe somewhat, using one less egg, a little more nutmeg, half-and-half instead of whipping cream, and I added a few pecans.
The result is a super delicious breakfast casserole that is perfect for the holidays. Or any day. 🙂
Never miss a recipe. Follow Spicy Southern Kitchen on Facebook.
More Cinnamon Roll Recipes
- Bisquick Cinnamon Rolls
- Bourbon Pecan Cinnamon Rolls
- Crock Pot Apple Pie Cinnamon Roll Casserole
- Buttermilk Biscuit Cinnamon Rolls
- Bacon Cinnamon Rolls
Watch the short video below to see how to make this recipe.
Crock Pot Cinnamon Roll Casserole
Ingredients
- 2 (12-ounce) tubes cinnamon roll dough,, each one cut in quarters
- 3 eggs
- 1/2 cup half-and-half, or whipping cream
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped pecans,, optional
Instructions
- Spray a 6-quart crock pot with cooking spray.
- Place cinnamon roll quarters evenly in crock pot.
- In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
- Slowly pour on top of cinnamon rolls.
- Sprinkle pecans on top.
- Spoon one of the containers of icing that came with the cinnamon rolls on top.
- Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.
- Once done, turn crock pot off and spoon second container of icing on top. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Recipes That Crock
This recipe was originally published December 30, 2016.
Disclosure: This post contains affiliate links.
The cinnamon roll casserole was so easy to make & tasted delicious! The only thing I’ll change for the next time is that I’ll make more icing.
It was a hit at the brunch. easy to make.
Ugh! Horrible. No taste. Might just as well take your money and throw it out your car window as you’re driving down the freeway.
What can I substitute for the half and half or the whipping cream?????
I’d love to make this for Christmas morning but I’m a night shift nurse and need something that can cook overnight. Can I cook this on low for 10 hours instead of on high for 3??
Terrible recipe. Followed it step by step, and it was still raw in the middle, even after cooking it well over the 3 hours ON HIGH. Safe yourself the headache and embarrassment, and don’t make this.
Can this be made with already cooked leftover cinnamon rolls?
Does it work well in a smaller crockpot? I have a potluck tomorrow and I have a set of three small crockpots in one unit that I was hoping to use!
I did this exactly as receipe called. Low heat for 2.05 minutes. So so dry. Used Pillsbury cinn. Rolls .. now what We needed to use the maple syrup. Happy I didn’t invite anyone over. Sorry. Shirley
It looks delicious! I was about to ask a question, but I did check the comments and found the answer there. Thanks