Slow Cooker Cinnamon Roll Casserole Recipe

A serving of cinnamon roll casserole on a white plate.

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Slow Cooker Cinnamon Roll Casserole Recipe

This Slow Cooker Cinnamon Roll Casserole takes everything you love about cinnamon rolls and turns it into an easy breakfast that cooks itself.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Breakfast

Cuisine: American

Servings:

Calories: 198kcal

Author: Judy Wilson

Ingredients

2 12-ounce cans refrigerated cinnamon rolls (reserve icing packets)
½ cup unsalted butter, melted and cooled
3 large eggs
½ cup heavy cream
3 Tablespoons maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
½ cup chopped pecans

Instructions

Remove the cinnamon rolls from the packaging and reserve the icing packets. Slice cinnamon rolls into quarters.
Spray the bottom of a 5 to 6-quart slow cooker with non-stick spray, and place the cinnamon roll pieces in an even layer on the bottom.
In a large mixing bowl, beat together the melted butter, eggs, cream, maple syrup, vanilla extract, and cinnamon. Pour the mixture over the top of the cinnamon rolls.
Sprinkle the chopped pecans across the top, and cover the slow cooker with the lid. Set to cook on low for 2 ½ to 3 ½ hours, or until the cinnamon roll casserole looks fully cooked through.
Drizzle the reserved icing over the top of the casserole. Slice, serve and enjoy!

Notes

Check your casserole at the 2½ hour mark. Every slow cooker runs a little differently, and you don’t want to overcook it.

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.

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