Description

Crock Pot Cinnamon Roll Casserole is a delightful and easy-to-make breakfast dish that’s perfect for weekends or special occasions. This recipe combines the classic flavors of cinnamon rolls with the convenience of a slow cooker, resulting in a warm, gooey, and delicious casserole the whole family will love.

Ingredients

Units Scale

2 cans (12 oz each) refrigerated cinnamon rolls
4 large eggs
1/2 cup milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon

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Instructions

Prepare the Cinnamon Rolls: Open the cans of cinnamon rolls and set aside the icing packets for later use. Cut each cinnamon roll into quarters.
Layer in the Crock Pot: Lightly grease a 6-quart slow cooker with non-stick cooking spray. Place half of the quartered cinnamon roll pieces evenly in the bottom of the slow cooker.
Mix the Egg Mixture: In a medium bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and ground cinnamon until well combined.
Assemble the Casserole: Pour the egg mixture over the layer of cinnamon rolls in the slow cooker. Add the remaining cinnamon roll pieces on top. Drizzle one of the reserved icing packets over the top layer.
Cook: Cover the slow cooker with the lid and cook on low for 2 to 2½ hours, or until the edges are golden brown and the center is set.
Add Final Touches: Once cooking is complete, drizzle the second icing packet over the warm casserole.
Serve: Serve immediately. For added indulgence, consider topping with a drizzle of extra maple syrup or a dollop of whipped cream.

Notes

Variations: For added texture and flavor, consider sprinkling chopped pecans or raisins between the layers before cooking.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for about 20-30 seconds before serving.