Crock Pot Cinnamon Roll Casserole

This delicious and decadent Crock Pot Cinnamon Roll Casserole is the perfect easy breakfast casserole for special occasions.

Course Breakfast, Desserts

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 387

Author Dorothy Bigelow

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).

Tip: If you have extra moisture in your slow cooker, wedge a few pieces of paper towel under the lid to help absorb the liquid.

Oven instructions: Bake in a 350ºF (177ºC) oven in a 9X13” (23x33cm) baking dish for 28-33 minutes.

Reheating: Warm individual portions in the microwave in 30-second intervals until heated through.