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Delicious Crockpot Cinnamon Roll Casserole served in a bowl, ideal for breakfast.

Crockpot Cinnamon Roll Casserole

A warm and sweet Crockpot Cinnamon Roll Casserole that's soft, gooey, and perfect for cozy mornings. The slow cooker does the heavy lifting, making it an effortless breakfast treat.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans refrigerated cinnamon rolls with icing
  • 3 large eggs
  • 0.5 cup milk or half and half can use almond milk or oat milk for a dairy-free option
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons melted butter optional but adds flavor
  • 1 pinch salt optional but balances sweetness
Optional Add-Ins
  • 0.5 cup chopped pecans optional
  • 0.5 cup mini chocolate chips optional
  • 1 cup diced apples optional

Method
 

Preparation
  1. Grease the slow cooker with butter or nonstick spray.
  2. Open two cans of refrigerated cinnamon rolls and cut each roll into quarters.
  3. Drop the pieces into the crockpot and gently toss to spread them out.
  4. In a bowl, whisk eggs, milk, vanilla, and cinnamon.
  5. Pour that mixture evenly over the cinnamon roll pieces.
Cooking
  1. Cover and cook on LOW until the center is set and no longer looks wet, about 2 to 2.5 hours.
  2. Start checking for doneness at 1 hour 45 minutes to avoid overcooking.
  3. Drizzle the included icing on top near the end, or right before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 20-40 seconds or in the oven at 300 degrees covered with foil for about 10-15 minutes. Can be made in the oven as well, baking at 350 degrees for 25-35 minutes.