Slow Cooker Cinnamon Roll Casserole

This crock pot cinnamon roll casserole has the right amount of sweetness to balance the warmth of the cinnamon. 

Jump to Recipe

Cinnamon rolls are perfect for breakfast or even for brunch. But you don’t always have time to create them from scratch and wait for them to cook. By making this Slow Cooker Cinnamon Roll Casserole, you can have all the gooey flavor of a cinnamon roll in a simple, make ahead, slow cooker recipe. 

Got the urge to try more cinnamon recipes? Cinnamon Roll Cookies are another twist on the classic dish and create perfect lunchbox cookies. Or try a fall classic with Apple Cinnamon Granola for breakfast. 

MORE CINNAMON RECIPES:
NO Yeast Cinnamon Roll | Cinnamon Roll Cake

SLOW COOKER CINNAMON ROLL CASSEROLE

You will need: 

• 2 5-ct tubes of Grands Cinnabon Cinnamon Rolls, cut into quarters 
• 3 eggs 
• ½ cup heavy cream 
• 3 tablespoons brown sugar 
• 1 ½ teaspoon vanilla extract
• 1 teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• cream cheese frosting from cinnamon roll package 

SUBSTITUTIONS AND ADDITIONS

Apple: To make the cinnamon rolls even tastier, you can add some apple. Add a layer of apples on the cinnamon roll or scatter randomly in the mixture. 

Brown Sugar and Banana: For extra goodness, before you add the frosting, add some sliced bananas and a little brown sugar. Then add the frosting for even more flavor. 

HOW TO MAKE THIS SLOW COOKER CINNAMON ROLL CASSEROLE RECIPE

STEP ONE: Spray the inside of a 6-quart Crock Pot with cooking spray.

STEP TWO: Cut cinnamon rolls into quarters and place evenly in the bottom of the Crock Pot.

STEP THREE: In a medium mixing bowl add eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Whisk together until well combined.

STEP FOUR: Pour egg mixture evenly over the top of the cinnamon rolls. 

STEP FIVE: Place the lid on the Crock Pot and cook on low for 3 hours. Cinnamon rolls should be golden brown along the edges and no longer gooey in the middle. 

PRO TIP: You can even make this an overnight recipe if you have a timer on your slow cooker. Simply schedule it to start around three hours before breakfast would be served and you will have a gorgeous smell to wake up to! 

STEP SIX: Once done, spoon the icing over the top of the cinnamon rolls. 

STORAGE

IN THE FRIDGE: Make sure the casserole is cooled then you can store it in the fridge for up to five days. Pop it in an airtight container and reheat in the oven to serve. 

IN THE FREEZER: You can freeze the casserole before you add the frosting. Leave it to cool then pop it in an airtight container. Freeze for up to three months then defrost to serve. Heat up in the oven and add the frosting. 

This crock pot cinnamon roll casserole is the perfect breakfast solution or great to make fresh and serve for brunch. With the cream cheese frosting, it has the right amount of sweetness to balance the warmth of the cinnamon. 

Have something delicious and simple for breakfast with this Slow Cooker Cinnamon Roll Casserole. Based on the classic cinnamon roll recipe, this crock pot version can be a make ahead dish or create fresh to serve as a brunch dish. 

MORE RECIPES YOU’LL LOVE

• Fruit Salsa with Cinnamon Chips
• Cinnamon Roll Monkey Bread
• Snowball Cookies
• Pumpkin Cheesecake with Gingersnap Crust

Slow Cooker Cinnamon Roll Casserole

5 from 2 votes

This crock pot cinnamon roll casserole has the right amount of sweetness to balance the warmth of the cinnamon. 

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 8

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 5-ct tubes Grands Cinnabon Cinnamon Rolls cut into quarters
• 3 eggs
• 1/2 cup heavy cream
• 3 tbsp brown sugar
• 1 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• cream cheese frosting from cinnamon roll package

Instructions

 

• Spray the inside of a 6 quart Crock Pot with cooking spray.
• Place cinnamon roll quarters evenly in the bottom of the Crock Pot.
• In a medium mixing bowl add eggs, heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Whisk together until well combined.
• Pour egg mixture evenly over the top of the cinnamon rolls.
• Place the lid on the Crock Pot and cook on low for 3 hours. Cinnamon rolls should be golden brown along the edges and no longer gooey in the middle.
• Once done, spoon the icing over the top of the cinnamon rolls.

Nutrition

Calories: 96kcal | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 32mg | Potassium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin A: 308IU | Calcium: 26mg | Iron: 1mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb