Crockpot Cinnamon Roll Casserole

Why You’ll Love This Recipe

I like this recipe because it transforms store-bought cinnamon rolls into something that tastes homemade and festive. The custard base keeps everything moist and fluffy, while the cinnamon and maple syrup add cozy sweetness. I also enjoy how it cooks in the crockpot, freeing me up to focus on other parts of breakfast. It’s especially perfect for holidays or lazy weekend mornings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Casserole Base:
2 cans refrigerated cinnamon rolls with icing
4 large eggs
½ cup milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ cup pure maple syrup
Nonstick cooking spray

Directions

1. I spray the inside of the crockpot thoroughly with nonstick cooking spray.

2. I open the cinnamon roll cans, remove the icing packets, and set them aside. I cut each roll into quarters.

3. In a medium bowl, I whisk together eggs, milk, vanilla, cinnamon, and maple syrup until smooth.

4. I arrange half of the cinnamon roll pieces in the crockpot, then pour half of the egg mixture over them.

5. I layer the remaining cinnamon rolls on top and pour the rest of the egg mixture evenly over them, pressing gently so the liquid soaks in.

6. I cover and cook on low for 2 to 2½ hours, checking to avoid overcooking.

7. Just before serving, I drizzle the reserved icing over the warm casserole.

Servings and Timing

This recipe serves 6–8 people. It takes about 10 minutes to prepare and 2 to 2½ hours to cook, for a total time of about 2 hours and 41 minutes.

Variations

Sometimes I add chopped pecans or walnuts for crunch. I also like stirring in raisins or apple chunks for extra flavor. For a festive touch, I swap the maple syrup for caramel sauce or drizzle chocolate on top. If I want a lighter version, I use reduced-fat cinnamon rolls and milk.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I microwave individual portions or warm them in the oven at 325°F until heated through. I don’t recommend freezing, since the texture is best fresh.

FAQs

Can I make this casserole overnight?

Yes, I prepare everything in the crockpot, refrigerate overnight, and cook it in the morning.

Can I use homemade cinnamon rolls?

Yes, I use homemade dough, cut into small pieces, and follow the same steps.

Can I double the recipe?

Yes, but I use a larger crockpot and increase the cooking time slightly.

Can I cook this on high?

Yes, I cook on high for about 1 to 1½ hours if I need it faster.

How do I know it’s done?

The casserole should be set in the middle but still soft and custardy, not dry.

Can I use cream instead of milk?

Yes, cream makes the custard richer and creamier.

Can I leave out the maple syrup?

Yes, but I like the flavor it adds. I sometimes replace it with honey or caramel sauce.

Can I add fruit to this casserole?

Yes, apples, blueberries, or bananas work wonderfully.

Do I need to use the icing packets?

No, but I like drizzling them on top for extra sweetness.

Can I make this ahead and reheat?

Yes, I cook it, refrigerate, and reheat in the oven, though it’s best fresh.

Conclusion

This crockpot cinnamon roll casserole is one of my favorite easy breakfast recipes. I love how it combines the cozy flavors of cinnamon rolls with the creamy texture of a custard bake, all made with minimal effort. It’s a warm, indulgent dish that always feels special and makes mornings extra comforting.