Slow Cooker Cinnamon Roll Casserole
If you’re looking for a cozy breakfast that feels a little extra special, this Slow Cooker Cinnamon Roll Casserole is a great recipe to try. It turns simple cans of cinnamon rolls into a warm, gooey breakfast casserole that the entire family will love. Everything cooks right in the slow cooker insert, making it perfect for a lazy weekend breakfast, holiday mornings, or even a sweet Saturday morning treat.
Try warm maple syrup, chopped pecans, or even a scoop of vanilla ice cream for a delicious treat.
The center should be set and no longer liquid. A toothpick should come out mostly clean.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual servings in the microwave for a quick breakfast the next time.
You can also freeze portions in a freezer container for longer storage.
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Ingredient Notes
- cinnamon roll dough: cut into bite-sized cinnamon roll pieces
- eggs: helps create the custard base
- heavy cream: adds richness and soft texture
- crumbled bacon: sweet and savory balance
- brown sugar: adds sweetness throughout
- honey: for extra depth of flavor
- ground cinnamon: classic cinnamon roll flavor
- nutmeg: adds warmth
- pure vanilla extract: enhances sweetness
- kosher salt: balances flavors
Slow Cooker Cinnamon Roll Casserole
- Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
- In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
- Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
- Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
- In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole.
- Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours. After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
- Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.
Slow Cooker Cinnamon Roll Casserole
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Equipment
Ingredients
- 47 oz cans refrigerated cinnamon rolls – 3 (15.7 oz) cans
- 4 large eggs
- 1 cup heavy cream
- ½ cup crumbled bacon
- ½ cup brown sugar
- 3 tablespoons honey
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons pure vanilla extract
- ¼ teaspoon kosher salt
Topping
- ½ cup brown sugar
- 1 teaspoon cinnamon
Cream Cheese Frosting
- Icing packets from the cinnamon rolls
- 4 tablespoons butter softened
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Grease the bottom of your slow cooker with butter or non-stick cooking spray. Cut each of the regular cinnamon rolls into quarters and set aside the icing packets.
- In a large mixing bowl, whisk together eggs, heavy cream, cinnamon, nutmeg, vanilla, salt, and honey to create the egg mixture.
- Add an even layer of cinnamon roll pieces to the bottom of the crockpot.
- Pour about ⅓ of the custard mixture over the rolls and sprinkle bacon crumbles. Repeat layers until everything is used.
- In a small mixing bowl, combine brown sugar and cinnamon. Sprinkle over the top of the casserole. Place a clean towel between the lid and crock pot to absorb moisture. Cover tightly. Cook on low setting for 2 hours.
- After the 2-hour mark, check edges. Continue cooking for another 45 minutes to 1 hour, until set and golden brown.
- Mix frosting ingredients with a hand mixer until smooth. Drizzle over the top of the cinnamon rolls and serve warm.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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