Crock Pot Cinnamon Roll Casserole
This Crock Pot Cinnamon Roll Casserole is an easy, crowd-pleasing breakfast or brunch made right in the slow cooker. Using refrigerated cinnamon rolls baked gently in a rich cinnamon-vanilla custard, this recipe delivers soft, gooey texture and warm flavor without turning on the oven. Perfect for holidays, weekends, and make-ahead mornings, this slow cooker cinnamon roll casserole is simple, cozy, and completely irresistible.
Ingredients
- Main Ingredients
- 2 cans refrigerated cinnamon rolls icing reserved, cut into quarters
- 4 large eggs lightly beaten
- ¾ cup milk or half-and-half
- Seasonings & Flavor Base
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- Pantry Staples
- ¼ cup butter melted
- Maple syrup optional
- Powdered sugar or reserved icing for topping
Instructions
- Lightly grease a 6-quart crock pot with nonstick spray.
- Cut cinnamon rolls into quarters and spread evenly in the crock pot.
- In a mixing bowl, whisk together eggs, milk, cinnamon, brown sugar, vanilla, and melted butter.
- Pour the mixture evenly over the cinnamon roll pieces.
- Gently press the rolls down so they absorb the custard.
- Cover and cook:
- Low: 2½–3 hours
- High: 1½–2 hours
- The casserole is done when the center is set and edges are puffed.
- Turn off the crock pot and let rest for 10 minutes.
- Drizzle with reserved icing, powdered sugar glaze, or maple syrup before serving.
Notes
- Avoid lifting the lid too often—this releases heat and slows cooking.
- Every slow cooker runs slightly differently; start checking early.
- For extra gooey texture, drizzle icing while the casserole is still warm.