Main Dishesdashfordinner5.0
Crock Pot Cinnamon Roll Casserole
This delicious and decadent Crock Pot Cinnamon Roll Casserole is the perfect easy breakfast casserole for special occasions.
👥 6 Servings⏱️ Prep & Cook: 3h 10m⏳ Prep: 10 min🔥 Cook: 3h👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Lightly spray a 6-quart slow cooker insert with non-stick cooking spray.
2
Cut each cinnamon roll into quarters and place the pieces into the bottom of the crock in an even layer (it’s okay if it’s not a single layer).
refrigerated cinnamon rolls (17.5oz/496g each - 5 count)2 cansground cinnamon1 teaspoon
3
Add the eggs, heavy cream (or milk), vanilla extract, cinnamon, honey, and maple syrup to a medium-sized bowl. Whisk well until completely combined.
large eggs3refrigerated cinnamon rolls (17.5oz/496g each - 5 count)2 cansground cinnamon1 teaspoonhoney2 tablespoonsmaple syrup2 tablespoons
4
Pour the egg mixture over the cinnamon roll pieces, ensuring they are evenly coated.
refrigerated cinnamon rolls (17.5oz/496g each - 5 count)2 cansground cinnamon1 teaspoon
5
Cook on “low” for 2 ½-⏱️ 3 hours, or until the top is golden brown and the center is set.
6
Turn off the slow cooker and remove the lid. Spread the reserved icing from the cinnamon roll cans on top with a spatula or the back of a spoon.
Icing (reserved from the canned cinnamon rolls, plus extra for topping (if desired))refrigerated cinnamon rolls (17.5oz/496g each - 5 count)2 cansground cinnamon1 teaspoon
7
Slice into squares and serve with additional icing (if desired).
Icing (reserved from the canned cinnamon rolls, plus extra for topping (if desired))
Nutrition Facts
calories
387 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
0.2 g
sugar Content
47 g
sodium Content
162 mg
protein Content
4 g
trans Fat Content
0.03 g
cholesterol Content
115 mg
carbohydrate Content
50 g
saturated Fat Content
8 g
unsaturated Fat Content
9 g
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