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.
Servings 6 servings
Ingredients
- 2 cans of cinnamon rolls 12 oz each
- 4 eggs
- 1/2 cup of milk
- 3 Tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
Instructions
- Cut each cinnamon roll into quarters.
- Spray your crock pot with nonstick spray and place one of the rolls of cinnamon rolls in the bottom of the crock pot.
- In a small bowl, whisk together the eggs, milk, syrup, vanilla, and cinnamon.
- Pour over the cinnamon rolls in the crock pot.
- Place the remaining cinnamon rolls on top.
- Drizzle one icing packet over the cinnamon rolls.
- Place the crock pot lid on top and cook on low for 2 to 2 ½ hours.
- Remove lid and drizzle the last icing packet over the cinnamon rolls.
- Serve immediately and enjoy with a glass of milk!
Video
Notes
Storage:
I prefer to keep any leftover Crockpot Cinnamon Roll Casserole in a Tupperware container and refrigerate, 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 that 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 but if you need more time, you can always just keep it warm in the crockpot for an extra hour or so.