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Best Easy Slow Cooker Cinnamon Roll Casserole Recipe

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This slow cooker cinnamon roll casserole is a warm, gooey, and indulgent breakfast that tastes like a bakery exploded in your kitchen. With a custard-like base and caramelized edges, it’s a set-it-and-forget-it recipe perfect for holidays, brunches, or lazy Sunday mornings.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 large eggs, at room temperature
  • ½ cup heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter
  • ½ cup packed brown sugar (light or dark)
  • 2 tablespoons heavy cream
  • Pinch of salt
  • Icing packets from the cinnamon rolls
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Generously spray the inside of a 6-quart slow cooker with non-stick cooking spray. Set aside.
  2. Open both cans of cinnamon rolls. Set the icing packets aside. Cut each cinnamon roll into quarters using a sharp knife or pizza cutter.
  3. In a large mixing bowl, whisk together the eggs, ½ cup heavy cream, granulated sugar, vanilla extract, and ground cinnamon until smooth and well combined.
  4. Place the quartered cinnamon roll pieces into the prepared slow cooker in an even layer. Pour the custard mixture evenly over the top and gently toss with a spatula to coat all pieces.
  5. In a small saucepan over medium heat, combine the unsalted butter and brown sugar. Stir constantly until the butter is melted and the sugar is dissolved, about 3-4 minutes. Stir in the 2 tablespoons heavy cream and a pinch of salt. Cook for another minute, stirring constantly, until slightly thickened. Remove from heat.
  6. Pour the warm caramel sauce evenly over the cinnamon roll pieces. Gently swirl with a spatula to create ribbons of caramel; do not fully mix.
  7. Cover the slow cooker with the lid. Cook on LOW for 2 to 2.5 hours. Do not lift the lid for the first 90 minutes. The casserole is done when the edges are golden brown, the center is set (not jiggly), and a knife inserted into the center comes out clean or with a few moist crumbs.
  8. Turn off the slow cooker and remove the lid. Let the casserole rest for 10 minutes. Meanwhile, warm the reserved icing packets by placing them in a bowl of hot water for a few minutes until pourable.
  9. Drizzle the warmed icing over the top of the casserole. If using nuts, sprinkle them over the icing while it’s still warm. Serve warm.

Notes

Use Pillsbury Grands! cinnamon rolls for the fluffiest texture. Do not cook on high; low heat is essential. Let the casserole rest for 10 minutes before serving to allow it to set. For a make-ahead option, assemble the casserole in the slow cooker insert the night before, refrigerate, and cook on low in the morning, adding 15-20 minutes to the cooking time.

Nutrition

Keywords: slow cooker cinnamon roll casserole, easy breakfast casserole, cinnamon roll casserole, crockpot cinnamon rolls, holiday breakfast, brunch recipe

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