PREP TIME: 10 mins | COOK TIME: 2 hrs 30 mins | TOTAL TIME: 2 hrs 40 mins | SERVINGS: 8
If you love cinnamon rolls, this casserole version is a must-try! This crockpot cinnamon rolls casserole recipe is super easy to whip up and only takes minutes to prep! Every time you are guaranteed crispy and gooey cinnamon rolls!
Experience both worlds with this cinnamon rolls casserole! Cinnamon rolls get crispy along the edges yet stay slightly gooey in the middle. This is the best and most delightful way to enjoy cinnamon rolls! Great to serve for a delicious breakfast and perfect for the holidays! These cinnamon rolls are so good you might be tempted to have these every day!
2 (12-oz.) tubes cinnamon roll dough, cut each one in quarters
1/2 c. half-and-half or whipping cream
1/2 tsp nutmeg
3 tbsp maple syrup
1 tsp cinnamon
1/3 c. chopped pecans, optional
2 tsp vanilla extract
How to make Crock Pot Cinnamon Roll Casserole
Step 1: Using cooking spray, grease a 6-quart crock pot.
Step 2: In the prepared crock pot, evenly place the cinnamon roll quarters.
Step 3: Place the eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg in a medium bowl. Mix well until blended, then gradually pour this on top of the cinnamon rolls. Then, sprinkle with pecans.
Step 4: Spoon one of the cinnamon roll icing containers on top.
Step 5: Put the lid on and set it to cook for 2 1/2 to 3 hours on low. Make sure to check after 3 hours if your crock pot runs hot. The cinnamon rolls are done when they are golden brown along the edges and no longer gooey in the middle.
Step 6: When done, turn off the crock pot and spoon another container of icing on top.
Step 7: Serve the cinnamon roll casserole warm. Enjoy!
For this recipe, I use Pillsbury refrigerated cinnamon rolls. You can use off-brand cinnamon rolls, but you may not get the same results.
Calories: 346 kcal
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