Crock-Pot Cinnamon Roll Casserole
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Turn a breakfast favorite into a warm, gooey, slow-cooked treat. This casserole delivers all the comforting aroma and flavor of cinnamon rolls—without the fuss of baking. Perfect for holiday mornings, brunch gatherings, or simply when you want something indulgent and effortless.
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🍯 Slow Cooker Cinnamon Roll Casserole
🧂 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Refrigerated cinnamon rolls (with icing) | 2 cans | Save the icing packets for topping |
| Large eggs | 4 | Whisked into custard |
| Heavy cream | ½ cup | Adds richness |
| Ground cinnamon | 1 tbsp | For extra spice |
👩🍳 Directions
Step 1: Prepare the slow cooker
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- Grease the inside with butter or cooking spray to prevent sticking.
Step 2: Cut the cinnamon rolls
- Open both cans and cut each roll into quarters.
- Spread the pieces evenly across the bottom of the slow cooker.
Step 3: Make the custard mixture
- In a medium bowl, whisk together eggs, heavy cream, and cinnamon until smooth.
Step 4: Combine and cook
- Pour the custard mixture over the cinnamon roll pieces, coating them evenly.
- Cover and cook on low for 2½–3 hours, until the casserole is set and edges are golden.
Step 5: Add the icing
- Warm the reserved icing packets slightly, then drizzle over the hot casserole.
Step 6: Serve and enjoy
- Scoop into bowls or plates and serve warm with your favorite brunch sides.
