This delicious and decadent Crock Pot Cinnamon Roll Casserole is the perfect easy recipe for special occasions. Made with refrigerated cinnamon rolls, heavy cream, and just a few basic ingredients, this slow cooker breakfast casserole is sure to become a holiday tradition!
Imagine the entire family waking up on Christmas morning to the smells of sweet cinnamon and yeasty dough wafting from the kitchen. That dream can become a reality when you make this Slow Cooker Cinnamon Roll Casserole!
Made with canned cinnamon rolls (but you could do homemade if you prefer), this easy breakfast casserole is a great recipe for Christmas morning or a lazy weekend breakfast.
Just wake up first thing and get this going, then slip off back to bed and the smell will be waiting for you when you open your eyes.
Reasons to Love This Recipe:
- A family favorite recipe. Kids and adults alike love this delicious recipe - no one needs to know how easy it is to make!
- Simple ingredients. Thanks to the use of refrigerated cinnamon rolls, there are no complicated steps or ingredients required. Just assemble, cook, and then you're ready to enjoy.
- A holiday tradition. Many families have a tradition of enjoying cinnamon rolls (or sweet rolls) on Christmas morning. This version is super easy to make, and is a fun and new way to carry on the time honored practice.
- Crock Pot Cinnamon Rolls. I mean, need I say more?
- Cinnamon rolls: I recommend using canned cinnamon rolls, which makes this breakfast casserole super easy to prepare. My favorite is Pillsbury cinnamon rolls (Grands are the best), but you could use your favorite brand OR even homemade cinnamon roll dough.
- Heavy cream: So decadent and SO delicious! You could swap it for milk if you had to, but if you have some on hand DEFINITELY go with the heavy whipping cream.
- Eggs: You'll need about 3 large eggs to make a sort of quick custard, which will then be poured on top of the cinnamon roll pieces.
- For sweetness: I recommend using both honey and maple syrup, as they have different flavor profiles and just the right amount of sweetness Feel free to use all honey or all maple syrup if that's all you have on hand.
- Vanilla: This adds an extra-special fragrance and flavor to pre-prepared cinnamon rolls.
- Cinnamon: A little bit of extra cinnamon makes this dish all the more delicious!
- Frosting: Reserved from your canned cinnamon rolls - it may be regular icing or cream cheese frosting. For an extra special treat, purchase (or make) some extra icing to add to each individual serving.
- Slow cooker: This recipe cooks more quickly and to the center when made in a 6-quart slow cooker.
One of the things I love about this delicious cinnamon roll recipe is how simple it is to make! This easy breakfast recipe can be assembled quickly, then all of the magic happens while you're off doing something else (opening gifts, perhaps?).
- Use a sharp knife to carefully slice each of the cinnamon rolls into quarters (4 pieces)
- Arrange the cinnamon roll pieces in the bottom of your slow cooker.
- Whisk together the eggs, heavy cream (or milk), cinnamon, vanilla, honey, and maple syrup to make a simple custard.
- Pour the custard mixture over the cinnamon roll pieces in an even layer.
- Cook on "low" for 2 ½-3 hours, or until the dough is set in the center.
- Spread the reserved icing on top of the casserole before serving.
- Slice and serve with warm maple syrup, powdered sugar, an extra packet of icing, or whatever you can dream up!
Storing and Reheating
- Allow any leftovers to completely cool before adding any leftovers to an airtight container, OR wrapping the dish tightly in plastic wrap.
- Store in the refrigerator for up to 4 days.
- Reheating: Add individual servings to a microwave-safe plate and heat in 30-second increments until warmed through.
If you would prefer to make this delicious breakfast recipe in the oven instead of a slow cooker, you're in luck! My original Cinnamon Roll Casserole recipe is made in a traditional oven.
Here's how to do it:
- Preheat the oven to 350ºF (177ºC) and lightly grease a 9X13" (23x33 cm) baking dish.
- Place the cinnamon roll pieces in the bottom of the casserole dish.
- Pour the custard mixture over the cinnamon roll layer.
- Bake in the preheated oven for 28-33 minutes, or until the edges are brown and the center is set.
- Remove from the oven and spread the reserved icing over the hot cinnamon rolls.
- Slice and serve!
With apple pie filling: Add 1 can of apple pie filling on top of the cinnamon rolls before baking. After it comes out of the oven, drizzle with the icing.
Caramel pecan: Top with chopped pecans before baking. Once the cooking time is up, remove from the oven and top with icing and caramel sauce.
With brown sugar: Sprinkle on some brown sugar according to your taste - a little melted butter makes it even better!
Tips for Success
- Icing. I recommend using the reserved icing that comes with your refrigerated cinnamon rolls. If you want to make things extra special you can use your favorite basic icing recipe or cream cheese icing instead, or make some extra for spreading on top of each serving.
- Warm it up. If you have trouble getting your icing to spread on the cinnamon rolls, try using warm icing. Microwave it for 20 seconds, or until it spreads easily.
- Heavy cream. If you have this on hand, make sure to use it. Heavy whipped cream is practically magic! Milk can be used in a pinch.
- Use paper towels. If you're having trouble with excess moisture, wedge a few paper towels under the lid to help absorb it.
What to Serve with Cinnamon Rolls?
- A hot cup of coffee
- Cappuccino or lattes
- Hot chocolate
- Scrambled eggs
- Breakfast sausages (the air fryer method is my favorite)
- Fruit salad
More Breakfast Casserole Recipes
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Crock Pot Cinnamon Roll Casserole
- 2 cans refrigerated cinnamon rolls (17.5oz/496g each - 5 count)
- 3 large eggs
- ½ cup heavy cream or milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons honey
- 2 tablespoons maple syrup
- Icing reserved from the canned cinnamon rolls, plus extra for topping (if desired)
- Lightly spray a 6-quart slow cooker insert with non-stick cooking spray.
- Cut each cinnamon roll into quarters and place the pieces into the bottom of the crock in an even layer (it’s okay if it’s not a single layer).
- Add the eggs, heavy cream (or milk), vanilla extract, cinnamon, honey, and maple syrup to a medium-sized bowl. Whisk well until completely combined.
- Pour the egg mixture over the cinnamon roll pieces, ensuring they are evenly coated.
- Cook on “low” for 2 ½-3 hours, or until the top is golden brown and the center is set.
- Turn off the slow cooker and remove the lid. Spread the reserved icing from the cinnamon roll cans on top with a spatula or the back of a spoon.
- Slice into squares and serve with additional icing (if desired).
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