Ah! A Crock-Pot Cinnamon Roll Casserole is basically a lazy, indulgent breakfast dessert that tastes like a warm hug in a bowl. Here’s a simple version you can make:
Ingredients (Serves 4–6)
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1 can (8–12 rolls) refrigerated cinnamon rolls (with icing included)
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4 large eggs
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1 cup milk
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½ teaspoon vanilla extract
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Optional toppings: chopped pecans, brown sugar, or extra cinnamon
Instructions
1. Prep the Crock-Pot
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Lightly spray the inside of your slow cooker with non-stick cooking spray.
2. Layer the cinnamon rolls
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Cut the cinnamon rolls into quarters (or halves if they’re large).
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Place the pieces evenly in the bottom of the Crock-Pot.
3. Mix the custard
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In a bowl, whisk together eggs, milk, and vanilla extract until smooth.
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Pour this mixture evenly over the cinnamon roll pieces in the Crock-Pot.
4. Cook
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Cover and cook on low for 2–3 hours, or until the casserole is puffed, set, and cooked through.
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Avoid opening the lid too often—the heat escapes and it can cook unevenly.
5. Finish with icing
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Once cooked, drizzle the included cinnamon roll icing over the top.
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Optional: sprinkle with chopped pecans or a little extra cinnamon sugar for crunch.
Serving Tips
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Serve warm straight from the Crock-Pot.
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Great for a weekend breakfast, brunch, or holiday treat.
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Leftovers can be reheated gently in the microwave.
If you want, I can also give you a fancier version with cream cheese drizzle and caramelized topping—makes it taste bakery-level fancy without extra effort.