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. 🙂
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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.
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.
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!
So happy it was enjoyed Jill!
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.
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 ??
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
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??
Make sure you whisk the egg into the half-and-half really well and it shouldn’t separate. I only used the icing that came with the cinnamon rolls.
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.
Hmmmmmm. Which brand of cinnamon rolls did you use?
Do we have to put whipping cream in i dont have either one of those so im just seeing if ots optional?
If I doubled this recipe and put it in the crock pot, would it take the same amount of time to cook?
You will need to cook it a little longer.
Is it possible to assemble the night before, stick in the frig and turn on the crock pot in the morning ?
I think that would work, but I haven’t tried it.
Did you try doing this? Thinking about myself for this weekend, and wondering if it would work?
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!
Yes, I just want to know if you’ve ever reheated this recipe via microwave and if it still tastes good?
Yes, it will still taste good, but not quite as good as it does when it is fresh. Enjoy!
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!
Now this looks amazing, Christin! What a perfect breakfast or even dessert, and I love that it’s made in the crockpot! What a great idea!