This Crock Pot Cinnamon Roll Casserole is everything you love about warm, gooey cinnamon rolls, but with the added ease of a slow cooker! Imagine waking up to the smell of cinnamon, sugar, and vanilla filling your home—it’s like a cozy hug in a bowl. Whether you’re looking for a stress-free brunch option or a comforting breakfast to share, this casserole is a sure win. Plus, it only takes minutes to prep, and the Crock Pot does the rest, giving you a dreamy, indulgent breakfast with minimal effort.

Why This Crock Pot Cinnamon Roll Casserole Will Be Your New Favorite

Selling Points:

Effortless & Hands-Off: All you need to do is layer the ingredients in your slow cooker, and it takes care of the rest! No fuss with individual rolls or the oven.
Perfectly Spiced Flavor: Made with cinnamon roll dough and a creamy egg mixture, this casserole is packed with the warm, comforting flavors of cinnamon, vanilla, and a hint of nutmeg.
Perfect for Any Occasion: Whether it’s a holiday breakfast, a brunch gathering, or a weekend treat, this casserole is sure to impress.
Versatile & Customizable: You can easily swap ingredients or add extras like nuts or fruit to make this dish exactly how you like it!

Ingredients

(Serves 6-8)

680g (1.5 lbs) pre-made cinnamon roll dough, cut into quarters
120ml (1/2 cup) heavy cream or milk of choice
3 large eggs
1 tsp vanilla extract
2 tsp cinnamon powder
1/4 tsp nutmeg (optional, for extra warmth)
100g (1/2 cup) brown sugar
60g (1/4 cup) unsalted butter, melted
Icing from the cinnamon roll package (for drizzling)

Directions

Prepare the Cinnamon Rolls: Start by cutting each cinnamon roll into quarters and set aside.
Mix the Custard: In a bowl, whisk together the heavy cream, eggs, vanilla extract, cinnamon, nutmeg (if using), and brown sugar until smooth.
Layer in the Crock Pot: Grease the Crock Pot with butter or non-stick spray. Place half of the cinnamon roll pieces into the Crock Pot in an even layer.
Add the Custard: Pour half of the custard mixture over the cinnamon rolls, making sure they’re evenly coated.
Repeat Layers: Add the remaining cinnamon roll pieces, pour over the rest of the custard, and drizzle melted butter on top.
Cook on Low: Cover and cook on the low setting for 2.5 to 3 hours, or until the casserole is set and a toothpick comes out clean.
Finish with Icing: Once cooked, drizzle the icing over the casserole for that classic cinnamon roll touch. Serve warm and enjoy!

Notes

Substitutions: Feel free to use plant-based milk if you prefer a dairy-free version. Almond or oat milk works well here.
Add-Ins: For extra texture, consider adding chopped pecans, walnuts, or raisins in between the layers.
Serving Tip: This casserole pairs beautifully with a fresh fruit salad or a hot cup of coffee.

FAQ

Q: Can I use homemade cinnamon rolls instead of pre-made?
A: Absolutely! If you have a favorite homemade cinnamon roll dough, go ahead and use that. Just keep an eye on the cooking time as it may vary slightly.

Q: Can this casserole be made ahead?
A: Yes! You can prep it the night before and store it in the refrigerator. In the morning, set it in the Crock Pot, and you’re good to go.

Q: Can I reheat leftovers?
A: Yes, you can reheat it in the Crock Pot on the warm setting or microwave individual servings for a quick warm-up.

Tips and Notes

Make it Extra Special: For a bit of crunch, sprinkle some crushed graham crackers or a handful of toasted nuts over the casserole just before serving.
Don’t Skip the Icing: The icing adds a lovely sweetness and classic cinnamon roll flavor that’s the perfect finishing touch!

Dreamy Variations for Your Cinnamon Roll Casserole – Mix It Up!

Variations:

Apple Cinnamon: Add diced apples to the mix for a fruity twist that gives this casserole a cozy, autumn vibe.
Caramel Drizzle: Swap the icing for a warm caramel drizzle for a luxurious, dessert-like experience.
Pumpkin Spice: Add a teaspoon of pumpkin pie spice to the custard for a festive fall flavor.
Chocolate Lovers: Stir in chocolate chips for a sweet surprise that’s sure to please any chocolate fan.