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Easy Slow Cooker Cinnamon Roll Casserole

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A warm, gooey, and incredibly easy slow cooker cinnamon roll casserole that tastes like a hug. Perfect for lazy weekends, holiday brunches, or any cozy morning.

Ingredients

Scale
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/4 cup granulated sugar (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/4 cup raisins or dried cranberries (optional)

Instructions

  1. Grease the slow cooker insert generously with non-stick cooking spray or butter.
  2. Open both cans of cinnamon rolls and set the icing packets aside. Cut each cinnamon roll into quarters (about 32 pieces total).
  3. In a large mixing bowl, whisk together eggs, heavy cream, granulated sugar (if using), vanilla extract, ground cinnamon, and ground nutmeg until smooth.
  4. Place half of the quartered cinnamon rolls into the bottom of the greased slow cooker. Sprinkle half of the nuts and dried fruit (if using) over the top. Repeat with remaining cinnamon rolls and toppings.
  5. Slowly pour the egg mixture evenly over the cinnamon rolls. Gently press down with a spatula to ensure all pieces are coated.
  6. Drizzle the melted butter over the top.
  7. Cover and cook on LOW for 2 to 2.5 hours, until the center is set and no longer jiggly, and edges are golden brown.
  8. Microwave the reserved icing packets for 10-15 seconds, then drizzle over the warm casserole. Let rest for 10 minutes before serving.

Notes

Don’t overcook; start checking at 2 hours. Use room temperature eggs. Cut rolls evenly. Don’t lift the lid during cooking. Toast nuts before adding for best flavor.

Nutrition

Keywords: slow cooker, cinnamon roll, casserole, breakfast, brunch, easy, comfort food

Find it online: https://dinadishes.com/easy-slow-cooker-cinnamon-roll-casserole/