Are you looking for a crock pot recipe for the cinnamon roll lovers in your family? This Crock Pot Cinnamon Role Casserole recipe from Gooseberry Patch’s Slow-Cooker Christmas Favorites is the perfect spin on your traditional cinnamon roll breakfast.
Growing up, every Sunday my mom would throw a tube of cinnamon rolls in the oven while we all rushed to get ready for church. While they were not homemade by any means, it always felt like a special treat. These days, as a mother rushing around on Sunday mornings myself, I can’t imagine getting the rolls in a pan, in the oven and perfectly baked–not burned –before we head out the door. Yep, we are more of a granola bar as we head out the door kind of family. (Note: If you love cinnamon rolls as much as I do, you may want to give our Crock Pot Cinnamon Roll French Toast a try! Psst… Here is a great video of that recipe:
Crock Pot Cinnamon Roll Casserole
So when I saw this recipe for Crock Pot Cinnamon Roll Casserole, it brought back all kinds of memories because it too used those cinnamon rolls my mom would make each week. So I decided to give it a try when we had a lazy morning at home.
When I started cRockin’ this up I realized it was submitted to Gooseberry Patch by my friend Amy over at A Latte with Ott, A. Crock pot recipe fans might be familiar with Amy’s uber-popular Slow Cooker Egg Brunch Casserole.
This Cinnamon Roll Casserole definitely didn’t disappoint! The hubs and I both thought it tasted a lot like a yummy flan on the bottom with a delicious layer of cinnamon rolls on top. Definitely a keeper! NOTE: if you are not a flan fan you HAVE to try our Crock Pot Cinnamon Roll French Toast… it is our absolute favorite way to cook up cinnamon rolls in the crock pot!
Serves: 6-8 servings
- 2 12 oz tubes of cinnamon rolls cut into quarters- divided
- 4 eggs
- ½ cup whipping cream
- 3 Tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Spray your 6-quart crock with cooking spray. (I used my Searing Slow Cooker)
- Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
- Beat eggs, cream, maple syrup, vanilla and spices until blended well.
- Pour evenly over the rolls in the slow cooker.
- Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
- Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
- Drizzle remaining icing over top and serve warm.
NOTE: It is highly recommended you first try this recipe when you are able to keep a close eye on it. Every slow cooker cooks differently, so the times listed are just a guide. Additionally, make sure that your first layer of rolls cover the entire bottom of your pan so your egg mixture can cook into the rolls, rather than below them.
For more tips on making successful breakfast slow cooker recipes, please see our tip series.
Slow Cooker Recommendations
I love the non-stick surface of this slow cooker for recipes like this, however, any 5-6qt slow cooker will work just fine. Just make sure to cover the bottom of whatever crock pot you are using completely with the cinnamon rolls.
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This post was shared at The Weekend Potluck.
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