Crock Pot Cinnamon Roll Casserole

I first saw this recipe on Pinterest several years ago. It was a pin from my friend Cris’s blog Recipes That Crock. It’s originally a recipe from Gooseberry Patch’s Slow Cooker Christmas Favorites.

Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.

As a child my brother’s favorite breakfast was Pillsbury Cinnamon Rolls. My mother would make them for him all the time.

Easy To Make With Cinnamon Rolls

This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture. Almost like a cinnamon roll bread pudding.

I adapted the recipe somewhat, using one less egg, a little more nutmeg, half-and-half instead of whipping cream, and I added a few pecans.

The result is a super delicious breakfast casserole that is perfect for the holidays. Or any day.  🙂

How To Make

(More detailed instructions in recipe card below.)

1. Place cinnamon roll pieces in slow cooker.
   
2. Whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
   
3. Pour on top of cinnamon rolls.
   
4. Sprinkle with pecans.
   
5. Spoon one container of icing on top.
   
6. Cover and cook on LOW for 2 1/2 to 3 hours.
7. Spoon second container of icing on top and serve.
   

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More Cinnamon Roll Recipes

• Bisquick Cinnamon Rolls
• Bourbon Pecan Cinnamon Rolls
• Crock Pot Apple Pie Cinnamon Roll Casserole
• Buttermilk Biscuit Cinnamon Rolls
• Bacon Cinnamon Rolls

Watch the short video below to see how to make this recipe.

Recipe adapted from Recipes That Crock

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