Slow Cooker Cinnamon Roll Casserole

This 6-ingredient Slow Cooker Cinnamon Roll Casserole is quick, easy, and SO delicious! It’s perfect for a weekend breakfast or brunch to serve a crowd and made in a quarter of the time of the classic recipe.

This Slow Cooker Cinnamon Roll Casserole is a breakfast game-changing recipe. I’ve made this countless times for family and friends during the holidays or even on a weekend when we are having people over. Everyone from picky eaters to adults love these cinnamon rolls and I can’t even begin to explain how simple they are to make.

With just 6 ingredients and 10 minutes you can have the crockpot ready to do the cooking for you. It’s so much easier than making cinnamon rolls from scratch and still has all of the same delicious flavors. Serve it alongside my Sausage and Egg Casserole and Fruit Salad for a brunch spread that is so impressive!

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Leanna’s Tip: You’ll want to use a 6-quart slow cooker for these cinnamon rolls to make sure they cook up evenly and perfectly every time.

Why You’ll Love this Recipe

• 6 Ingredient breakfast recipe. It’s truly that simple – easy to shop for and easy to make!
• Perfect for feeding a crowd. Whether it’s at home or transporting to a potluck, these cinnamon rolls are so versatile for any occasion.
• Customize to your liking. Add other spices like nutmeg or sprinkle over chopped pecans or walnuts, there are so many ways to change these crockpot cinnamon rolls to the season.

Watch How to Make Slow Cooker Cinnamon Roll Casserole

Ingredients

• Cinnamon rolls: You’ll want to buy two of the 12 ounce cans for this recipe.
• Eggs: Binds the slow cooker cinnamon rolls together.
• Milk: Helps to keep the casserole moist when cooking.
• Maple syrup: Adds a hint of rich and sweet flavor that compliments the cinnamon nicely.
• Vanilla: Adds nice caramel and floral notes to every bite.
• Cinnamon: A warming spice that is also signature to a cinnamon roll. We like to add extra to the bake for a deeper flavor.

How to Make Slow Cooker Cinnamon Roll Casserole

1. Cut each cinnamon roll into quarters.
2. Spray your crock pot with nonstick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot.

3. In a small bowl, whisk together the eggs, milk, syrup, vanilla, and cinnamon.
4. Pour over the cinnamon rolls in the crock pot.
5. Place the remaining cinnamon rolls on top.

6. Drizzle one icing packet over the cinnamon rolls.
7. Place the crock pot lid on top and cook on low for 2 to 2 ½ hours.

8. Remove lid and drizzle the last icing packet over the cinnamon rolls.
9. Serve immediately and enjoy with a glass of milk!

Video Tutorial

Expert Tips

• Be sure to layer the ingredients correctly in the slow cooker. This is essential to making sure this cinnamon roll casserole is moist, delicious, and perfectly cooked.
• Cook the crockpot cinnamon rolls on LOW heat. If you cook on high, you risk burning!
• Cut all of the cinnamon rolls the same size. It helps with even cooking so that the texture of the final casserole is similar to bread pudding.
• Add nuts if desired! This would be delicious with chopped pecans or walnuts.
• Greasing the slow cooker bowl with cooking spray is so important. If you don’t, you can risk the rolls sticking to the bowl and making them tough to remove.
• You’ll know when the casserole is finished cooking, when the pieces of cinnamon roll on the outside are puffed and golden brown. The inside will be moist and cooked through when the tip of a paring knife is inserted.

Serving Crockpot Cinnamon Roll Casserole

Crockpot: I used my favorite 6-quart crockpot from Walmart, which is at a great price! It also has a cute 2-quart option for smaller meals and an 8-quart option for larger meals.

Serving Plates: For adorable serving plates, I am obsessed with this beautiful coordinating set from Target for a great price! JC Penney also has these stunning floral plates that I think you’ll love!

Chopping Boards: I use boards all the time for both prep and serving. Some of my other favorites are this white striped wooden board from Kirklands, this mango wood board from Target, and this marble and wood rectangular tray from JC Penney. I also used my go-to MacKenzie Childs checkered chopping board!

Kitchen Links: I get asked all the time about the products in the background of my kitchen. Much of it is from MacKenzie-Childs, which I have slowly grown a collection of over the years! My favorites are this checkered chopping board, my black and white checkered teapot, and the gray and white checkered utensil holder. I also have this enamel canister that you can find in small, medium, or large.

Storage

I prefer to keep any leftover Crockpot Cinnamon Roll Casserole in an airtight container in the refrigerator, where it should stay fresh for 2 to 3 days (if it doesn’t get devoured before then!) Reheat in the microwave for 20 second intervals until it reaches your preferred temperature.

What I love about crockpot recipes is they are great to prep in advance. This cinnamon roll casserole makes it easy to prepare in 10 minutes for breakfast for a crowd. You can set it to cook about 2 1/2 hours before serving time and do other things in the meantime! This is a recipe best served warm, you can always just keep it warm in the crockpot for an extra hour or so.

FAQs