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Crock Pot Cinnamon Roll Casserole

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

Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle.
PREP: 10 mins
COOK: 2 hrs 30 mins
TOTAL: 2 hrs 40 mins
SERVINGS: 8 servings

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

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

Nutrition

Calories: 346kcal

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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.

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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. It looks delicious! I was about to ask a question, but I did check the comments and found the answer there. Thanks

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