Enjoy this Easy Crock Pot Cinnamon Roll Casserole any time you need a breakfast casserole. It’s crispy around the edges with a perfectly gooey center. And it only takes 10 minutes to prep!
You’re going to devour this Slow Cooker Cinnamon Roll Casserole. It’s quick and easy to throw together and is terrific for weekend breakfasts, holiday get-togethers, brunch, and even dessert!
Plus, it’s budget-friendly for feeding a crowd.
Did we mention it kinda tastes like a cinnamon roll French toast casserole? Irresistible! It goes crazy on Pinterest during the holidays.
Once you buy your cinnamon rolls, you use pantry staples to whip this recipe together. The cinnamon and vanilla flavors are breakfast heaven! It’s nice to share at church, but especially good to serve Easter or Christmas morning.
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Ingredient Notes
These simple ingredients come together for a delicious cinnamon roll recipe. Plus, your house smells amazing while it cooks!
Refrigerated Cinnamon Rolls - 2 cans/tubes, at least 12 ounces each. These are usually found in the refrigerator section of the grocery store. We like to use Pillsbury Grands cinnamon rolls, but as long as you have 24 ounces total, you can use whatever brand you want!
Eggs - large eggs.
Milk - to make the creamy custard-like egg mixture or half and half.
Maple Syrup - pure maple syrup yields the best results.
Vanilla - we like pure vanilla extract for the best flavor.
Ground Cinnamon - the spice that brings the whole recipe together!
The full ingredient list and cooking instructions can be found in the printable recipe card below.
Flavor Variations
APPLE CINNAMON - One of our favorite ways to enjoy these cinnamon rolls is with apples. We call them Slow Cooker Apple Cinnamon Rolls, and they are incredibly delicious. To make it, just add a layer of peeled and diced apples (1-2 apples) after the first layer of the cinnamon rolls and follow the rest of the recipe as instructed.
This recipe variation is great during the summer and Fall seasons when you don’t want to heat up the oven but want a tasty sweet little treat.
NUTTY - if you’re a fan of nuts, you can add ¼ - ½ cups of pecans, walnuts, or almonds to the top of your casserole. You can either do this before it cooks or after for a bit of crunch.
CINNAMON RAISIN - One more way to enjoy this cinnamon roll breakfast idea is with raisins. They plump to perfection in the crockpot. Just add about ½ cup on top of the first layer of cinnamon rolls.
Step-by-Step Instructions
First, coat your 6-quart crockpot with non-stick cooking spray to prevent this lip-smacking dessert breakfast casserole from sticking.
Step 1 - Cut Cinnamon Rolls
Pop open your cans of cinnamon roll dough and set the icing aside for later. Cut each cinnamon roll into quarters (4 pieces). You can use a knife or pizza cutter if you want the kids to help.
Step 2 - Make Egg Mixture
Mix the eggs, milk, syrup, vanilla extract, and ground cinnamon in a medium bowl.
Step 3 - Place ingredients in Crock
Place half of the cut cinnamon rolls in the bottom of the prepared crockpot. Pour the egg mixture over the top of the cinnamon rolls. Next, top with the remaining cut cinnamon rolls. Just spread them evenly. Now, drizzle one of the icing containers over the top.
Step 4 - Cook
Next, place the lid on the crockpot and cook on LOW for 2 - 2 ½ hours. The outer edge should be slightly caramelized, and the center fluffy, not jiggly, and cooked through.
Step 5 - Finish with More Icing
Once your cinnamon roll casserole is done cooking, drizzle the remaining icing container over the top. Serve immediately and enjoy!
Serving Ideas
You can serve your crock pot cinnamon roll casserole with extra syrup to make it nice and gooey, whipping cream, or cream cheese icing. Trust us—it’s a perfect topping!
It's wonderful with these Maple Sausage Patties.
Tips & Tricks
- If you want a richer flavor, use half and half in place of the milk.
- Make sure to whisk the egg and milk together well so they don’t separate while cooking.
- Every slow cooker cooks differently, so the times listed are just a guide. Watch your casserole closely the first time you make it to make sure it cooks correctly.
- The recipe is for use in a 6-quart crock pot. You can possibly ½ the recipe for a smaller crockpot, but we have not tried that way.
- We don’t recommend cooking your crock pot cinnamon roll recipe on high because the outer edges will likely burn before the middle is finished cooking.
How to Store
To Refrigerate: Place any leftovers into an airtight container and refrigerate for 2-3 days.
To reheat: place a single portion on a microwave-safe plate and microwave for 30 seconds. You may want to top it with butter or drizzle some maple syrup over the top to make sure it’s moist and delicious!
Recipe FAQs
Yes, you can use dairy-free milk in the recipe, like almond milk, coconut milk, or soy milk. Use ½ cup of your preferred milk alternative, even if it’s vanilla flavored.
Once cooked, you can freeze leftover French Toast casserole. However, it may become soggy after defrosting.
More Crockpot Recipes for Breakfasts
Note: Crock Pot Recipes should always be tested in your slow cooker first, and cooking time adjusted as needed. We have Crockpot Tips and Tricks if you need them.
Love this crock pot cinnamon roll casserole recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Crock Pot Cinnamon Roll Casserole
Equipment
- 6-quart Crock Pot
- knife
- Measuring cups
- measuring spoons
- non-stick cooking spray
- medium mixing bowl
Ingredients
- 24 ounces Cinnamon Rolls (2 refrigerated containers, 12 ounces each)
- 4 Eggs
- ½ cup milk (or for richer flavor, half and half)
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Coat a 6-quart crockpot with non-stick cooking spray
- Open the cans of cinnamon roll dough and set the icing aside for later. Cut each cinnamon roll into quarters (4 pieces). You can use a knife or pizza cutter if you want the kids to help.
- Next, mix the eggs, milk, syrup, vanilla extract, and ground cinnamon thoughly in a medium bowl.
- Place half of the cut cinnamon rolls in the bottom of the prepared crockpot. Pour the egg mixture over the top of the cinnamon rolls. Next, top with the remaining cut cinnamon rolls. Just spread them evenly. Now, drizzle one of the icing containers that came with the cinnamon rolls over the top.
- Place the lid on the crockpot and cook on LOW for 2 - 2 ½ hours. The outer edge should be slightly caramelized and the center fluffy, not jiggly, and cooked through.
- Once your cinnamon roll casserole is done cooking, drizzle the remaining icing container over the top. Top with more syrup, more icing, or whipping cream if desired and serve immediately and enjoy!
Notes
- CINNAMON ROLLS: We like to use Pillsbury Grands cinnamon rolls, but as long as you have 24 ounces total, you can use whatever brand you want.
- FLAVOR ENHANCER: If you want a richer flavor, use ½ and ½ in place of the milk.
- Make sure to whisk the egg and milk together well so they don’t separate while cooking.
- Every slow cooker cooks differently, so the times listed are just a guide. Watch your casserole closely the first time you make it to make sure it cooks correctly.
Jennifer A Nielsen says
Can you double this recipe?
Erin Henry says
Hi Jennifer, this recipe is written for a 6-quart slow cooker. If you have a larger one, you could possibly double the recipe, but we haven't tried it.
Natalie says
This makes my house smell so good!! Little prep makes this easy & my kind of dessert/breakfast!
Tracie says
Why use eggs? What does that do?
Erin Henry says
Good question, Tracie. The eggs help bind everything together to make it more like a casserole.
April says
OMG so good. We tried your suggestion of adding cut up apples and it was too delicious for words.
Allyson Zea says
This is my kind of recipe! Loved every BITE!