Crock-Pot Cinnamon Roll Casserole

This warm, gooey cinnamon roll casserole is a perfect slow-cooked breakfast treat or dessert. It’s easy to make with canned cinnamon rolls and simple ingredients for a comforting, sweet dish!

Ingredients

2 (12.4 oz) cans refrigerated cinnamon rolls
4 large eggs
1/2 cup heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 cup maple syrup (optional, for added sweetness)
1/4 cup pecans or walnuts, chopped (optional)

Instructions

Prepare the Cinnamon Rolls
- Open the cans of cinnamon rolls, set aside the icing packets, and cut each roll into quarters.
Grease the Crock-Pot
- Lightly grease the inside of your Crock-Pot with non-stick cooking spray or butter to prevent sticking.
Layer the Ingredients
- Place the cut cinnamon roll pieces in the bottom of the Crock-Pot. If using nuts, sprinkle them between layers of cinnamon rolls.
Make the Egg Mixture
- In a mixing bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, and ground cinnamon until well combined.
Pour the Mixture
- Pour the egg mixture evenly over the cinnamon roll pieces, ensuring all pieces are coated.
Cook the Casserole
- Cover and cook on low for 2.5 to 3 hours, or until the casserole is set and no longer runny in the center.
Add the Icing
- Drizzle the reserved icing packets over the casserole while it’s still warm. If desired, drizzle with maple syrup for extra sweetness.
Serve and Enjoy
- Scoop out warm servings and enjoy as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for dessert.

Tips:

Add raisins or chocolate chips for a fun twist.
To keep the casserole warm, leave it on the Crock-Pot’s “Warm” setting after cooking.

This Crock-Pot Cinnamon Roll Casserole is a simple yet decadent treat that’s perfect for holiday mornings, brunches, or any time you’re craving a sweet and cozy dish! 🥮✨