Crockpot Cinnamon Roll Casserole
A cozy crockpot breakfast made with cinnamon rolls baked in a custardy egg mixture, this cinnamon roll casserole is gooey, sweet, and effortless. Perfect for holidays, brunch, or lazy weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6–8 servings
- Category: Breakfast
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cans refrigerated cinnamon rolls with icing
4 large eggs
½ cup milk
1 tsp vanilla extract
1 tsp ground cinnamon
¼ cup pure maple syrup
Nonstick cooking spray
Instructions
- Spray the inside of a crockpot with nonstick cooking spray.
- Open cinnamon roll cans, set aside icing, and cut rolls into quarters.
- In a bowl, whisk eggs, milk, vanilla, cinnamon, and maple syrup until smooth.
- Arrange half of the cinnamon roll pieces in the crockpot and pour half the egg mixture over them.
- Layer remaining cinnamon rolls on top and pour the rest of the egg mixture evenly over. Press gently so liquid soaks in.
- Cover and cook on LOW for 2–2½ hours, checking for doneness to avoid overcooking.
- Drizzle reserved icing over warm casserole just before serving.
Notes
Add chopped pecans or walnuts for crunch.
Stir in raisins or apple chunks for extra flavor.
Swap maple syrup for caramel or drizzle with chocolate for a festive touch.
Use reduced-fat cinnamon rolls and milk for a lighter version.
Cook on HIGH for 1–1½ hours if short on time.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 28g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
