Slow Cooker Cinnamon Roll Casserole

This Slow Cooker Cinnamon Roll Casserole takes everything you love about cinnamon rolls and turns it into an easy breakfast that cooks itself. No kneading dough, no waiting for things to rise, no watching the oven.

This is cinnamon rolls made simple. You start with store-bought rolls, cut them up, and let them soak in a custard mixture while the slow cooker does all the work. The result is somewhere between French toast casserole and a giant cinnamon roll!

I absolutely love this Slow Cooker Cinnamon Roll Casserole because it tastes so indulgent but takes barely any effort.

The best thing about making it in the slow cooker is that you can start it early and then actually enjoy your morning. It’s fantastic for holiday mornings when you want something special but don’t want to be stuck in the kitchen while everyone else is hanging out.

The custard gets absorbed into all those layers of dough as it cooks, so you end up with this soft, almost bread pudding texture that’s completely different from regular cinnamon rolls. And those pecans on top get toasted just enough to add a little crunch against all that softness.

These are delicious for a special brunch served alongside this Meaty Breakfast Casserole. We also like this Cinnamon Roll French Toast Casserole and Cinnamon Roll Peach Cobbler.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Refrigerated Cinnamon Rolls: You need two 12oz cans for this recipe. Any brand works, but save those icing packets that come with them. You’ll use that icing at the end instead of making your own.
• Unsalted Butter: You can use salted butter instead if that’s what you have. 
• Eggs: Large eggs work best here. They help create that custard mixture that soaks into the cinnamon rolls as they cook.
• Heavy Cream: This makes the custard rich and helps everything get soft and custardy. You could use half-and-half in a pinch, but heavy cream gives you the best texture.
• Maple Syrup: Real maple syrup adds a warm sweetness that tastes amazing with cinnamon. The pancake syrup from a bottle works too if that’s what you have.
• Vanilla Extract: Pure vanilla is always better, but imitation works fine if that’s in your pantry.
• Ground Cinnamon: This adds extra cinnamon flavor beyond what’s already in the rolls. You can’t have too much cinnamon in a recipe like this.
• Chopped Pecans (optional): These toast slightly as the casserole cooks and add a nice crunch. Walnuts would be great too, or you could leave out the nuts entirely if you need to.
• Cooking Spray: Use this to grease your slow cooker so the casserole doesn’t stick to the bottom.

How To Make Slow Cooker Cinnamon Roll Casserole

Start by opening your cans of cinnamon rolls and setting those icing packets aside. You’ll want them later, so don’t lose them. Cut each cinnamon roll into four pieces.

Spray the inside of your slow cooker with cooking spray, making sure to get the bottom and a bit up the sides. This keeps everything from sticking when it’s time to serve.

Arrange the cinnamon roll pieces in an even layer across the bottom of your slow cooker. They don’t need to be perfectly spaced, just try to spread them out so they cook evenly.

Grab a large mixing bowl and beat together the melted butter, eggs, heavy cream, maple syrup, vanilla extract, and cinnamon. Make sure the butter has cooled down a bit first so it doesn’t scramble the eggs. Mix until everything is smooth and well combined.

Pour this custard mixture over the cinnamon roll pieces, making sure it gets into all the gaps. The rolls will soak it up as they cook.

Sprinkle the chopped pecans across the top, then put the lid on your slow cooker. Set it to low and let it cook for 2½ to 3½ hours. You’ll know it’s done when the casserole looks set in the middle and has pulled away slightly from the edges.

Once it’s finished cooking, drizzle those reserved icing packets over the top while everything is still warm. The icing will melt into all the crevices and make everything even better. Slice it up and serve it straight from the slow cooker.

Make Ahead, Storing and Freezing

Make Ahead: You can assemble everything the night before and keep it in the refrigerator. In the morning, just put the slow cooker insert in the base and start cooking. You might need to add an extra 15 to 30 minutes to the cooking time if you’re starting from cold.

Store: Keep any leftover Slow Cooker Cinnamon Roll Casserole in an airtight container in the refrigerator for up to 3 or 4 days. I like to cut it into individual portions first so I can just grab a piece and reheat it in the microwave for about 30 seconds.

Freeze: This casserole freezes really well for up to 3 months. Let it cool completely, then wrap the whole thing tightly in plastic wrap and then in aluminum foil. You can also cut it into portions first and wrap those individually if you want to thaw just one or two servings at a time.

When you’re ready to eat it, thaw it in the refrigerator overnight. Reheat individual portions in the microwave for 45 seconds to a minute, or warm the whole casserole in a 300°F oven for about 20 minutes until it’s heated through. 

Substitutions and Variations

• Use different nuts. Swap the pecans for walnuts, chopped almonds, or even macadamia nuts. 
• Add cream cheese icing. Mix softened cream cheese with powdered sugar and a splash of milk, then drizzle that over the top instead of using the packets that come with the rolls.
• Make it extra decadent. Drizzle caramel sauce over the top along with the icing for even more sweetness.
• Try chocolate chips. Add a handful of chocolate chips scattered over the top with the pecans for a chocolate cinnamon roll casserole.

Recipe Tips

• Let your melted butter cool for a few minutes before adding it to the eggs. If it’s too hot, you’ll cook the eggs instead of creating a smooth custard mixture.
• Cut your cinnamon rolls while they’re still cold from the refrigerator. They’re much easier to slice when they’re firm.
• Check your casserole at the 2½ hour mark. Every slow cooker runs a little differently, and you don’t want to overcook it.
• If your slow cooker tends to run hot, you can put a clean kitchen towel under the lid before closing it. This catches condensation and keeps water from dripping onto your casserole.
• Warm up those icing packets in your hands or run them under warm water for a minute before opening them. The icing drizzles much easier when it’s slightly warm.
• Use a 5 quart or larger slow cooker for this recipe. Anything smaller and the casserole will be too thick and might not cook through evenly. Anything larger than 6 quarts and your casserole will spread out too thin and could dry out.

Can I cook this on high instead of low?

You can, but I don’t recommend it. The low setting gives the custard time to soak into the cinnamon rolls properly. If you cook it on high, the outside might set before the inside cooks through, and you won’t get that same soft texture.

Can I make my own icing?

Yes! The icing packets that are included are really convenient and taste great but if you want to make your own icing, mix together 1 cup of powdered sugar with 2 tablespoons of milk and ½ teaspoon of vanilla extract. Add more milk if you want it thinner.

You are going to love this Slow Cooker Cinnamon Roll Casserole! You get all the warm cinnamon flavor and sweet icing you love, plus that soft, custardy texture that makes this dish taste like pure comfort. 

The slow cooker does all the heavy lifting while you go about your morning, and when you come back to that incredible smell filling your kitchen, you’ll be so glad you made this. Serve it warm with plenty of that icing drizzled on top, and watch it disappear!