Crock Pot Cinnamon Roll Casserole

Indulge in a gooey and effortless Crockpot Cinnamon Roll Casserole, perfect for breakfast, brunch, or dessert. This easy slow cooker recipe delivers warm cinnamon flavor with minimal prep work.

Course Main Dish

Cuisine American

Keyword brunch casserole recipe, cinnamon rolls in crockpot, crockpot cinnamon roll casserole, crockpot recipes for families, easy cinnamon roll recipe, simple cinnamon dessert, slow cooker breakfast ideas

Method Casserole

Main Ingredient Grains

Meal Type Breakfast

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 334kcal

Author Kelli Miller

Equipment

Ingredients

4 tubes of cinnamon roll dough 12 oz
6 large eggs room temp
1 Cup(s) of half and half milk
6 TBSP of maple syrup
4 tsp of vanilla
2 tsp of cinnamon
1 tsp of nutmeg
1 Cup(s) of pecans chopped

Instructions

Cut each cinnamon roll into quarters.
Prepare the crockpot with baking spray.
Put the cinnamon roll quarters into the crockpot.
Whisk the eggs, half and half, maple syrup, vanilla, cinnamon, and nutmeg in a large bowl.
Pour over the quartered cinnamon rolls. Once you have done that you can add the pecans.
Scoop the icing from the cinnamon roll tubes applying it on top of the cinnamon roll quarters.
Cook on low for 2 1/2 to 3 hours. (Cinnamon rolls should have the appearance of golden brown on the edges.) The center of the rolls should not be gooey. When fully baked turn off the crockpot.
Spread the remaining 2 small tubs of icing to the top of the cinnamon rolls.
Serve warm.

Notes

If the cinnamon rolls are looking a little gooey then let them cook for longer.

Nutrition