Crock Pot Cinnamon Roll Casserole

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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.

Crock Pot Cinnamon Roll Casserole


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


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.

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.

Crock Pot Cinnamon Roll Casserole


Crock Pot Cinnamon Roll Casserole


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.  🙂

Crock Pot Cinnamon Roll Casserole

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Watch the short video below to see how to make this recipe.

Crock Pot Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 8 servings
Calories: 346kcal
Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle.
Print Recipe


  • 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


  • 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.


I use Pillsbury refrigerated cinnamon rolls for this recipe. You may not get as good an outcome with off-brand cinnamon rolls.


Calories: 346kcal

Recipe adapted from Recipes That Crock

This recipe was originally published December 30, 2016.

More Slow Cooker Breakfast Favorites

Spicy Crock Pot Brunch Casserole with sausage and hashbrowns.

Spicy Crock Pot Brunch Casserole

Disclosure: This post contains affiliate links.

43 thoughts on “Crock Pot Cinnamon Roll Casserole

  1. 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??

  2. 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.

  3. 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!

  4. 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

  5. Has anyone tried it with the apples yet? Curious to know what kind of apples were used. The raisin idea is good but hubby not a fan

  6. After the 3 hrs too was still gooey so I put it in the Oven for 10 mins on 350 and it worked ! Added a top layer of icing and helped

  7. I made this more than once in my household. It doesn’t last very long. I have also made this for my Dialysis Nurses and a few fellow patients. It was a hit. I will say that I have tried the Pillsbury Brand as well as the no name brand. I will always stick with the Pillsbury Brand. It turns out better. I only used 2 eggs instead of 3 that it calls for in the recipe. As for the icing, we love icing on our cinnamon rolls so I make “The Perfect Cinnamon Roll Icing Recipe” that you will find at Thank you Christin for this amazing recipe

  8. Is it supposed to have a gooey, chewy texture? The edges were crisped and cooked but the middle tasted like they weren’t cooked at all.

  9. This is a good recipe, I adapted it by adding raisins plumped in water before baking. My mother loves the old Pillsbury cinnamon raisin rolls that are no longer available so this brought back memories for her.

  10. Not so good. I was asked to make this and will not make again. Refrigerator cinnamon rolls are not good to begin with and this doesn’t change a thing.

  11. I made this for brunch with the kids and grandkids this morning. It was fantastic! Next time I will try adding the pecans. Big kids and little kids all enjoyed it!

      1. This was so delicious. I made it exactly as the recipe said except I also bought 1 extra can of cinnamon rolls.. just a cheap can so I can have one extra icing. After making it twice, I realize what a difference it makes. It also baked perfectly at about an hour and 20 minutes.

    1. Going to make this.! Will use only 2 eggs and soak my raisins in a warm H20 ahead of time. Will add more cinnamon into milk mixture. I hear placing 6 to 7 paper towels under lid helps keep the moisture? Hard to find Pillsbury cinnamon rolls now. May use sweet bread ??

  12. I had a recipe but can’t find it now. It was crockpot bread pudding made with day old cinnamon rolls. I would really like to know if anyone has it!! Thank You

  13. We tried doing a similar recipe and the egg just ended up separating and being very… eggy… what’s the trick? And did you add extra icing than what it comes with??

      1. I had the same issue where the egg separated. I whisked it well as you stated above and it did not help. Cinnamonrolls did not absorb any of the egg mixture.

  14. Do we have to put whipping cream in i dont have either one of those so im just seeing if ots optional?

  15. If I doubled this recipe and put it in the crock pot, would it take the same amount of time to cook?

    1. I tried this last night and it worked beautifully! I used one extra egg and after pouring in stirred it all gently to try & get in all absorbed. Refrigerated overnight. I turned it on at 6 am on my setting 3 (my pot is 1-5) and at 8:30 it was done. Definitely get good syrup!

  16. Yes, I just want to know if you’ve ever reheated this recipe via microwave and if it still tastes good?

  17. Hey! My question is, is this good heated back up? We have life groups for church and I’d like to try to .and two batches of this, but I’m so busy in the mornings on Sundays and our groups starts at a certain time that I’m sure I wouldn’t have time to do it in the morning. Just not sure if it’s good reheated!

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