There’s just something magical about waking up to the smell of cinnamon rolls—but what if I told you that you could enjoy all that gooey, spiced sweetness with almost no effort? Enter the Crockpot Cinnamon Roll Casserole: your new favorite “toss-it-all-in-and-relax” breakfast or brunch dish. Inspired by cozy mornings and busy weekends, this recipe turns a classic treat into an irresistible casserole that cooks itself while you enjoy some “me time.”
If you thought cinnamon rolls couldn’t get any better, wait until you meet this warm, melty, slow-cooker version!
### **Why You’ll Love This Recipe**
– **Minimal Prep**: All you need to do is cut, whisk, and layer. The slow cooker takes care of everything else.
– **Perfect for a Crowd**: Hosting breakfast or brunch? This casserole feeds a house full of hungry people without the need for constant kitchen duty.
– **Delicious Comfort Food**: Each bite is soft, gooey, and packed with that classic cinnamon-sugar flavor. Plus, there’s a luscious icing drizzle to top it all off.
### **Ingredients Breakdown**
#### Essentials
1. **Canned Cinnamon Rolls**: You’ll need about two cans of pre-made cinnamon rolls. I use the kind with icing packets included—because let’s face it, the glaze is life!
– **Pro Tip**: If you can’t find canned cinnamon rolls, frozen cinnamon rolls work too. Just thaw them slightly before cutting.
2. **Eggs**: The binding agent that turns this casserole into a true breakfast dish.
– **Swap**: Prefer eggless? You can try flaxseed eggs for a similar binding effect.
3. **Milk**: Helps create a custard-like texture. You can go with whole milk, but I’ve also used almond milk for a dairy-free option, and it’s just as yummy!
4. **Cinnamon and Vanilla Extract**: These elevate the flavors, making everything taste homemade.
5. **Maple Syrup**: Adds a subtle sweetness to the custard-like mixture without overpowering it. Honey or agave works too.
### **Step-by-Step Instructions**
1. **Prep Your Crockpot**: Spray the inside of your slow cooker with non-stick cooking spray or use a slow cooker liner for easy cleanup.
2. **Cut the Cinnamon Rolls**: Open the cans of cinnamon rolls and set the icing packets aside. Cut each roll into quarters.
3. **Layer the Rolls**: Place half of the cinnamon roll pieces in an even layer at the bottom of your crockpot.
4. **Make the Custard Mixture**: In a mixing bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and maple syrup until smooth and well combined.
– **Tip**: Taste the mixture before pouring. You can add an extra dash of cinnamon if needed!
5. **Pour and Repeat**: Pour half the custard mixture over the cinnamon rolls in the crockpot. Top with the remaining cinnamon roll pieces, then pour the rest of the custard over the top.
6. **Cook on Low**: Place the lid on the crockpot and cook on low for 2.5 – 3 hours, or until the casserole is fluffy and cooked through.
– **Check for Doneness**: The center should be set but slightly soft—kind of like bread pudding.
7. **Icing on Top**: Once done, drizzle the icing packets over the warm casserole. You can heat the icing for a few seconds in the microwave to make it easier to spread.
### **Chef’s Tips and Tricks**
– **Add Some Texture**: Sprinkle chopped pecans or walnuts between the layers for a nutty crunch.
– **Extra Sweetness**: Dust some powdered sugar over the top before serving for a little extra bakery flair.
– **Timing Tricks**: If you’re worried about overcooking, check your casserole at the 2-hour mark. Slow cookers can vary.
### **Recipe Variations and Serving Suggestions**
– **Apple Cinnamon Twist**: Add a layer of thinly sliced apples between the two cinnamon roll layers for some fruity fun.
– **Pumpkin Spice Vibe**: Mix pumpkin puree with the custard mixture and swap cinnamon for pumpkin spice for an autumnal spin.
– **Brunch Goals**: Serve with a side of fresh fruit, crispy bacon, or even a mimosa to make this a showstopping meal.
### **FAQs**
**Q: Can I make this recipe ahead of time?**
A: Certainly! Prep everything the night before, store the crockpot (covered) in the fridge, then start cooking it in the morning. Just be aware that it may need an extra 15-20 minutes to cook if starting cold.
**Q: How do I store leftovers?**
A: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in the microwave for 20-30 seconds.
**Q: Can I freeze this casserole?**
A: While it’s best enjoyed fresh, you can freeze portions in freezer-safe containers. Reheat in the oven at 350°F until warmed through.
—
### **Crockpot Cinnamon Roll Casserole**
**Makes**: 6-8 servings
**Prep Time**: 10 minutes
**Cook Time**: 2.5 – 3 hours
#### **Ingredients**
– 2 cans pre-made cinnamon rolls (with icing)
– 4 large eggs
– ½ cup milk (dairy or non-dairy)
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 2 tablespoons maple syrup
#### **Instructions**
1. Spray the crockpot with non-stick cooking spray. Cut each cinnamon roll into quarters.
2. Layer half of the cut cinnamon rolls in the bottom of the crockpot.
3. Whisk together eggs, milk, vanilla, cinnamon, and maple syrup. Pour half the mixture over the rolls.
4. Add the remaining cinnamon rolls and pour the rest of the custard over the top.
5. Cook on low for 2.5 – 3 hours, until set and fluffy. Drizzle with icing before serving.
—
This Crockpot Cinnamon Roll Casserole is the perfect mix of convenience and indulgence. Whether it’s holiday mornings, weekend brunch, or just a midweek treat, this dish will have everyone asking for seconds—and the recipe! I’d love to hear how it turns out for you, so leave me a comment below or share your creation by tagging #TheKitchensAid on social media. Happy slow-cooking!
