If you’re looking for the ultimate cozy breakfast or a crowd-pleasing brunch treat, Crock Pot Cinnamon Roll Casserole is the answer you never knew you needed. This sweet, gooey, and utterly irresistible dish brings all the classic flavors of cinnamon rolls to your table—no oven (or early morning effort!) required.
Why You’ll Love This Recipe
- Hands-Off Brunch Magic: The slow cooker does all the work, so you can relax or prep for guests while the aroma of fresh cinnamon rolls fills your home.
- Gooey, Comforting Texture: Every bite is soft, moist, and loaded with swirls of cinnamon and pockets of icing.
- Crowd-Pleaser: Whether it’s breakfast with the family or brunch for a gathering, this casserole disappears in a flash.
- Customizable Flavors: It’s easy to tweak with your favorite add-ins or toppings, making each batch your own signature treat.
Ingredients You’ll Need
One of the best things about Crock Pot Cinnamon Roll Casserole is how simple the ingredient list is. Each component brings something special, whether it’s creamy richness, warm spice, or that signature sweet swirl on top.
- 2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters: These are the star—soft, sweet, and full of cinnamon. Cutting them in quarters helps each piece soak up the custard base and bake evenly.
- 3 eggs: Eggs create that rich, custardy texture and help everything bind together.
- 1/2 cup half-and-half or whipping cream: Adds creaminess and decadent moisture to every bite.
- 3 tablespoons maple syrup: Infuses a subtle maple flavor and enhances the sweetness.
- 2 teaspoons vanilla extract: Deepens the flavor, giving those dreamy bakery notes.
- 1 teaspoon cinnamon: Extra spice to intensify that cinnamon roll essence.
- 1/2 teaspoon nutmeg: A pinch of nutmeg warms up the overall flavor beautifully.
- 1/3 cup chopped pecans, optional: For a bit of crunch and nutty flair; feel free to leave out or substitute.
Variations
Don’t be afraid to make this Crock Pot Cinnamon Roll Casserole your very own! It’s incredibly flexible, so you can easily change things up for different occasions, dietary needs, or whatever you’re craving that day.
- Make It Nut-Free: Simply skip the pecans if you want to avoid nuts, or swap with seeds for crunch.
- Add Fruit: Scatter in a handful of chopped apples, pears, or even sweet-tart berries before baking for fruity bursts.
- Gluten-Free Swap: Use your favorite gluten-free refrigerated cinnamon roll dough to make this recipe celiac-friendly.
- Extra Chocolate: Sprinkle mini chocolate chips before cooking for a fun, kid-friendly twist.
How to Make Crock Pot Cinnamon Roll Casserole
Step 1: Prep Your Slow Cooker
Start by generously spraying the inside of your 6-quart crock pot with cooking spray. This ensures that none of that sweet, sticky goodness sticks to the sides—and cleanup is a breeze later.
Step 2: Layer the Cinnamon Roll Dough
Open both tubes of cinnamon roll dough and use a knife or kitchen scissors to cut each roll into quarters. Drop the pieces evenly into the bottom of your crock pot, making sure they’re spread out for perfect coverage and even baking.
Step 3: Whisk the Custard Base
In a medium mixing bowl, whisk together the eggs, half-and-half, maple syrup, vanilla extract, cinnamon, and nutmeg. You want this mixture to be well-blended and a little frothy for that perfectly tender, creamy interior.
Step 4: Pour and Top
Slowly pour the custard mixture evenly over your cinnamon roll pieces, being sure to coat every delicious bite. Sprinkle chopped pecans over the top for crunch, then spoon one container of the cinnamon roll icing (from the dough package) right over everything for added sweetness.
Step 5: Cook to Perfection
Set your crock pot to LOW and cook for 2½ to 3 hours. The casserole is ready when the edges are golden brown, the center is set, and it no longer looks gooey. If your slow cooker runs a little hot, start checking at the 2½ hour mark.
Step 6: Frost and Serve
Once the casserole is cooked through, turn off the heat and spoon the second container of icing right on top while it’s still warm. This melts into all the nooks and crannies—so each scoop comes out ooey-gooey and irresistible. Serve warm and enjoy!
Pro Tips for Making Crock Pot Cinnamon Roll Casserole
- Don’t Skip the Custard Whisk: For the creamiest texture, beat the eggs and cream together until light—this helps your casserole bake up fluffy, not dense.
- Line for Easy Removal: If you want to lift out the whole casserole, line your slow cooker with a parchment sling before spraying with cooking spray.
- Keep the Lid On: Avoid lifting the lid during cooking; opening the crock pot releases steam and can affect the final texture.
- Go Double on the Icing: Warm up the second icing packet before drizzling with a spoon for maximum gooey goodness that covers every bite.
How to Serve Crock Pot Cinnamon Roll Casserole
Garnishes
You can never go wrong with an extra drizzle of icing over each serving, but don’t stop there! Give your Crock Pot Cinnamon Roll Casserole some pizzazz with a dusting of powdered sugar, a handful of fresh berries, or a sprinkle of extra chopped pecans for crunch.
Side Dishes
This casserole is naturally sweet and rich, so balancing it out with sides like fresh fruit salad, crispy bacon, or even a tangy citrus yogurt is always a winning combination for brunch or breakfast gatherings.
Creative Ways to Present
For a holiday breakfast buffet, serve the casserole right from the slow cooker on the “warm” setting. Or, portion it into ramekins for a special, individually-served treat at showers and brunches. You can even cut the cooled casserole into bars for an easy grab-and-go sweet snack!
Make Ahead and Storage
Storing Leftovers
To keep leftover Crock Pot Cinnamon Roll Casserole tasting fresh, transfer any extra portions into an airtight container and refrigerate for up to 4 days. The texture stays soft, and the flavor only gets cozier!
Freezing
This casserole actually freezer beautifully. Allow it to cool completely, cut into individual servings, and wrap tightly in plastic wrap or place in freezer-safe containers. Thaw overnight in the fridge before reheating for a quick breakfast treat anytime.
Reheating
To reheat, simply pop a serving in the microwave for about 30 seconds, or warm several portions in a covered baking dish at 300°F until heated through. For that “just baked” flavor, drizzle with a little extra icing or syrup before serving.
FAQs
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Can I use homemade cinnamon roll dough instead of refrigerated tubes?
Yes! If you have a favorite homemade cinnamon roll dough, just prepare and shape it as usual, slice into small pieces, and use it in place of the canned dough. You may need to extend the cooking time slightly, and be sure to add extra icing on top!
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My casserole came out a bit too wet—what went wrong?
If your Crock Pot Cinnamon Roll Casserole is overly moist, it likely needed a little longer in the slow cooker. All crock pots run differently, so check for doneness by ensuring the center is set and not jiggly before turning off the heat.
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Can I prep Crock Pot Cinnamon Roll Casserole overnight?
You can assemble everything the night before and refrigerate the crock insert (covered) overnight. In the morning, set it in the slow cooker, let it come to room temperature for about 20 minutes, and then cook as directed.
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Is there a way to make this recipe dairy-free?
Yes! Substitute the half-and-half or cream with canned coconut milk or almond milk, and look for dairy-free cinnamon roll dough and icing at the store. The recipe will turn out just as delicious and comforting.
Final Thoughts
I hope you give this Crock Pot Cinnamon Roll Casserole a spot on your weekend breakfast table or bring it along to your next potluck brunch. It’s the kind of easy, soul-warming recipe that turns any ordinary day into a special occasion—and I can’t wait for you to take that first irresistibly gooey bite!
Print
Crock Pot Cinnamon Roll Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch
- Method: Crock Pot
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a decadent breakfast treat with this easy Crock Pot Cinnamon Roll Casserole recipe. Perfect for a cozy morning with family or friends.
Ingredients
Cinnamon Roll Casserole:
- 2 (12-ounce) tubes cinnamon roll dough, each one cut in quarters
Egg Mixture:
- 3 eggs
- 1/2 cup half-and-half or whipping cream
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Optional Topping:
- 1/3 cup chopped pecans
Instructions
- Spray the Crock Pot: Grease a 6-quart crock pot with cooking spray.
- Layer Cinnamon Rolls: Place cinnamon roll quarters evenly in the crock pot.
- Prepare Egg Mixture: In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
- Pour Mixture: Slowly pour the egg mixture on top of the cinnamon rolls.
- Add Pecans: Sprinkle pecans on top of the mixture.
- Add Icing: Spoon one container of icing that came with the cinnamon rolls on top.
- Cook: Cover the crock pot and cook on LOW for 2 1/2 to 3 hours, or until golden brown and set.
- Finish: Once cooked, turn off the crock pot and spoon the second container of icing on top. Serve warm.
Notes
- You can customize this casserole by adding raisins, apples, or other fruits.
- For a richer flavor, sprinkle some brown sugar between the layers of cinnamon rolls.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 24g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
